Hello Friends, One common misconception that people have about eating #ChallengeFriendly or eating healthier overall is that it's hard. I'll admit, it's intimidating at first, BUT I promise, once you take that first leap, it gets so much easier. I dedicate about four hours at the beginning of each and every week to meal prep, and when I say meal prep, I don't mean that I prepare all my food, and place it into colour coded containers like some other programs. When I prep, I tend to get the time consuming things out of the way, like Quinoa, Steel Cut Oats, Chicken Breast etc. I'm on the go and work a lot and this seems to work for my schedule Things that can hold well in the fridge are the best to prep ahead, food items like vegetables aren't the best to have ready as they tend to get mushy. I like to prep my lunches for work and dinner for longer shifts ahead of time and I prep a week's worth of meals for my mom as well. As you've seen already, I love using the crock pot, and rely a lot on leftovers to help get me through the work week. While I can go on and on about how effectively meal prepping can make your life easier, I understand not everyone has the luxury, be it picky eaters in your house, lack of inspiration or simply not having enough time. Today's recipe is one you can prep ahead and enjoy for a couple of days, or whip up in no time, PLUS it's 8 Week Challenge Friendly as my team "FLAB-U-LESS" has now started the best 56 days of their life! Full Ingredients and Recipe below, fresh from the brown paper bag!
2 Comments
KAT
5/2/2016 03:00:54 pm
I just made this recipe. It was great !! When making it again I think I would add some feta or grated goats mozzarella just to contrast the basil a bit.
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Brown Bagger
5/2/2016 08:25:24 pm
Yum! Thanks for the tip!
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AuthorAmateur health foodie, making an art out of simple meals is my passion. Currently, discovering my love for all things that make you better.. Archives
October 2016
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