The One With The Meal Prep Pilot

Happy first day of Fall!!!

Ok, I know it isn’t really the first day but it sure feels like it :). Football started and the weather is chilly. Bring on the soups, warm chai teas, pumpkin everything, and sweaters.

But first, meal prep. This weekend I took the first step toward my business and meal prepped for five people. It was amazing. I cannot express how much I love finding or creating recipes and then giving them to some of my favorite testers. This was definitely a learning experience but I am excited to be moving forward finally with something I have wanted to do for a while. I made a few of my favorite staples including Citrus Salmon with Arugula and Crispy Potatoes. This recipe is not only meal prep gold, because it tastes equally as amazing after a day or two, but it is also the perfect way to end my Pescatarian month.

I think citrus and fish work so well together and these small, colorful crispy potatoes compliment the fresh, flaky, fish perfectly. I added roasted asparagus to this as well. Recipe to come.

Citrus Salmon with Crispy Potatoes

  • Prep Time: 10m
  • Cook Time: 1h 5m
  • Total Time: 1h 15m
  • Serves: 2

Ingredients

  • 2 filets salmon
  • 2 lemons thinly sliced
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 3/4 pound mixed petite potatoes

Instructions

  1. Preheat oven to 400 degrees
  2. Spray an oven safe sheet pan and add salmon.
  3. Lightly drizzle filets with olive oil, a little less than 1 tbsp, and sprinkle with salt and pepper
  4. Spread lemon slices over filets and put in oven
  5. Bake for 15-20 minutes until filets are cooked through (opaque) and flaky.
  6. Squeeze the remaining lemon juice over the lemon and set aside.
  7. Up oven to 425 degrees
  8. Quarter the potatoes and lay them out on a baking sheet
  9. Toss with remaining olive oil and salt and pepper to taste.
  10. Cook for 35-45 minutes, flipping halfway, until soft all the way through.
  11. Let the potatoes cool a bit then add to the salmon to store.
  12. Enjoy!

Let me know if you try this recipe!

-Katie

Done With Dukan

Happy Almost Weekend!

This week marked the beginning of a new diet. The Dukan diet was super easy but also not terribly interesting. I think that is in part because I did not take it too seriously. I apologize but it was like any other elimination diet, if you think too much about it you just get hungry. So I am moving on to a more inclusive, more mainstream diet.

I am currently exploring a month as a Pescatarian. This means I am staying away from meat but still free to eat fish. I am also including eggs in my OK list but limiting my cheese intake. I have found while exploring different diets this year that cheese and I have a love/hate relationship. I adore it, it does not always love me. However! HUGE news for the lactose intolerants out there. I read an article this week that stated the longer the cheese is aged the less lactose it has. Like most articles that say things like “drinking wine every day is good for you” and “calories don’t count in the bath tub” I am going to use this to my advantage and occasionally indulge in super aged cheese with hopes it won’t hurt me like its younger counterparts.

Another amazing discovery this week was my garden finally producing baby hot peppers! While my short lived green thumb has been foiled by this wild Summer weather, I am extremely happy to have salvaged what I could. I immediately chopped them up into a guacamole and used it to top not only the amazing power bowl below but also a sweet potato. I am all for the spicy/sweet balance in meals.

This power bowl is a response to a weekend of indulgence. So while my liver and my body are in recovery mode I wanted to eat something that would get me back on track. Low carb/no meat is the name of the game. Cauliflower rice, spiced and roasted brussels and butternut squash, spinach, guac, and lemony tahini (1-2 tbsp. of Tahini + 1 Lemon, mix to desired consistency) made for the perfect well rounded meal. While I only had enough guac for the first night, the next day I used cumin black beans and the bowl was just as delicious.

Spicy/Sweet Power Bowl

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m

Ingredients

  • 2 cups cauliflower rice
  • 2 pinches salt and pepper
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 tablespoon cumin
  • 1/2 tablespoon chili powder
  • 1 pound brussels sprouts halved
  • 1 butternut squash diced (can buy already cut)
  • 2 cups fresh spinach
  • 1 tablespoon Olive Oil

Instructions

  1. Heat Oven to 400 degrees
  2. Toss squash and brussels in olive oil and spices
  3. Spread on baking sheet and cook for 20-30 minutes until tender
  4. In the mean time you can plate your "rice" and spinach in two bowls. I did not heat my cauliflower through but it would be tasty that way as well
  5. Top with veggies when done and keep as is for just a sweet bowl or add spicy guac, sriracha, or lemony tahini to mix it up.
  6. Enjoy!

How do you get back on track after a weekend of indulging?

Let me know your thoughts on this bowl!

-Katie