My EASY EATS This Week - Prep - Reclaiming Yesterday

My EASY EATS This Week – Prep

If there’s one thing we all have in common, it’s that we’re busy. Amirite?

I love creating and experimenting with new recipes, but on the weeknights I simply do not have the time.

I want to work out or run errands or just get stuff done after I get off work! So my weeknight dinners are usually on my plate in way under 20 minutes. But it’s still important to me that they’re:

Healthy
Really dang tasty

So this week I’m sharing what I round up on Sunday so that I can throw together 5 nights of EASY EATS without sacrificing flavor or nutrition! (This was to cover 2 people eating 5 meals but it will easily give me leftovers for lunches and breakfasts throughout the week)

This is not serious meal prepping you guys. It’s low key, so let’s just get started already!

PRODUCE

(I’ll list out what I picked up and further down in the post I’ll explain how I prepped some of it)

1 bunch of radishes
1 package of white mushrooms
1 head of garlic
3 bell peppers
6 red potatoes
1 box of baby spinach
1 head of cauliflower (look for a small one if you can find it)
1 bunch of green onions
1 yellow onion
2-3 avocados
1 head of green cabbage
4 carrots
1 spaghetti squash
3 sweet potatoes
1 bag of frozen green peas (I always have these in the freezer)

PROTEIN

1 dozen eggs
Variety of sausage links (some of my favorites are chorizo, Italian sausage, and bratwurst)
Boneless, skinless chicken thighs (we prefer thighs because they’re so much more flavorful than breasts and virtually impossible to overcook)
Frozen seafood (I always keep this on hand. This week I used salmon, shrimp, and cod)

OILS/SEASONING/MISC

Most of these things I have in the pantry/fridge at all times.

Black olives
Capers
Canned coconut milk
Broth or stock
Olive oil
Fish Sauce (if you’re not using this, start! It’s a secret weapon for adding tons of flavor to so many dishes)
Ghee (clarified butter)
Jarred marinara (I actually forgot to pick this up at the store when I needed to take the pictures, so just pretend that jar of sundried tomatoes is marinara 😎)
Bacon grease (I keep this in a glass container in my fridge and use it for cooking)
Toasted sesame oil
Coconut Aminos (if you’ve never tried this, it’s a great substitute for soy sauce. It’s less salty and slightly sweet. It’s Paleo and Whole30 compliant)
Balsamic vinegar

LIGHT PREPPING

I don’t want to spend all day Sunday in the kitchen, I just prep a little to make my life easier during the week.

This week, I’m roasting the sweet potatoes and red potatoes. (PS I will use 2 of the sweet potatoes for a dinner and the other I’m keeping for “desserts” – aka taking 1/2 a sweet potato and drizzling it with coconut butter and nut butter and a sprinkling of cinnamon 😍)
Whenever I buy radishes, I immediately clean them, cut off their tops and bottoms, and place them in a bowl of water in the fridge. The green tops of the radish will pull moisture out if you leave them on, and your radishes won’t be crunchy so I cut them off right away! I change the water every 2-3 days. This is one of my favorite hacks!
I shredded the carrots and 1/2 of the head of cabbage using the shredding blade of my food processor. I’ll keep them covered in the fridge until it’s time to use them.
I used the cauliflower to make a simple puree. It’s so good! I’ll put a quick video at the bottom of this post for you to see how I did that.