So once upon a time back in 2014 and 2015, I was on my meal prep game. We’re talkin’ grilled chicken, sweet potatoes, veggies, and rice ready to go. Except… that’s BORING when you’ve had it for a few weeks, let alone a few years.
However, I had pretty great physical results from always having food prepared and ready to eat.
My husband and I (YES we got married, wedding blog post coming soon) are pretty naughty together too. Neither of us really have taken the initiative to prepare meals since we’ve been together because we’re both lazy (there, I said it!!).
But I’m honestly fed up. Fed up with being lazy, fed up with eating out too much, fed up with over spending on eating out, and just all around over it.
I needed to kick myself in the hiney (that word makes me think of my mom bahah).
Also I’m no stranger to the very obvious fact that during the holiday months that it’s TOO easy to pack on a few pounds, let up on the gas pedal and let priorities fall to the wayside. Not for this gal, uht uh!!
To try the Mexican Stuffed Sweet Potatoes, read the following. To see the Beginners Guide to Meal Prep, scroll to the bottom!
So I marched my butt over to Trader Joe’s and made it a point to get exactly what I needed to make this happen. See picture below.
One of the recipes I’ve seen on Pinterest and wanted to try was stuffed sweet potatoes.
You’ll need 4-6 medium sized sweet potatoes. Rinse them, stab with a fork, and wrap in foil. Pop them in the oven at 400 degrees for 50 minutes. Once cooled off, cut open and take out some of the middle and place in a separate bowl for healthy (leftover) sweet potato casserole.
For the stuffing, I bought frozen peppers & onions, Mexican corn, a can of black beans, and 1 lb of ground chicken.
Sauté the peppers, onions, corn and black beans in a pan, and the chicken in a separate pan. Season the ground chicken how you like, I used a little EVOO, Himalayan salt, pepper, mesquite seasoning, chili and garlic powder.
Then I got a few veggies to roast in the oven; asparagus, multi-colored carrots, Brussels sprouts, zucchini and squash.
I kept it REALLY simple.
I tossed the sprouts, asparagus, zucchini and squash in EVOO with Himalayan salt and pepper, then added a little butter to the carrots. I put them in the oven for about 20 minutes.
With the left over (extra) sweet potato (the middle part you cut out), add 2-4 tbsp of organic grass fed butter, pumpkin pie spice, cinnamon, crushed up pecans, and a drizzle of honey.
Voila! You have a healthier sweet side to help nip that sweet tooth in the bud, or in this case, root.
This was far from rocket science, and took me about 2 hours in total from unloading the groceries to packing it all away prepared and ready to go.
It was SO nice to come home from teaching (I teach group fitness, HIIT style here in Orange County at a gym called Total Training, come check us out 😉 ) and have food ready to go.
Cheers to smarter choices and getting back into a healthy routine! Below is a quick guide you can reference, so be sure to bookmark my blog, save this link and check back when you’re ready to meal prep!
If you’re looking for healthy supplements and accountability getting back on track, reach out to me at email@example.com – I’d love to hear from you!