Today I helped my sister prep breakfast + lunch options for her, and her boyfriend. Like I told her, the key to a successful meal prep is to make stations. Meat, veggies, toppings, and smoothies- just separate it all out, and go from there. For starters we worked on smoothies- I like to toss banana & strawberries in baggies, I’ll freeze them for easy grab and go smoothies. All you have to do for this is toss the packet of fruit in, add a cup of almond milk, and some protein powder or Pb2- blend! Makes life a lot easier when your trying to get out the door in the morning. Another good idea is to use a sheet pan when cooking your meat. We decided to keep it simple, and just use chicken. She wanted to options (because let’s be honest it’s so easy to get burnt out on the same food everyday) so for this we did a sheet pan of Italian chicken, and a sheet pan of Mexican chicken. For the Italian chicken I like to mix: garlic powder, garlic Parmesan seasoning, Italian dressing – and toss my chicken in that. For the Mexican chicken I like to combine taco seasoning, chili powder, garlic powder, and cilantro – toss the chicken in that. I used two separate sheet pans for this- bake them @350 for about 30-40 min. (Btw, I highly recommend using chicken thighs instead of breasts). While the chickens baking, I focus on the veggies for these meals. Also, a little tip- when you want to shred chicken- do it the easy way!! Toss it in your kitchen aid mixer – with the dough hook- thank me later. For the Italian chicken we decided to mix: zucchini, and squash in Italian dressing and air fry @375 for 20 min. For the Mexican bowls we decided to use a bag of cauliflower rice, frozen peppers (I sautéed them on the stove top), corn, and top with cheese. This process took us around 2 hours, and $40. She has breakfast for the next 5 days, and lunches for the next 4 days.
Xo, Brooke
