Easy Meal Prep: 6 Healthy Recipes In Under 2 Hours



Hey there, fit babes!

With the cool, fall weather coming in strong here in Toronto, I wanted to show you how you can create some delicious, fall-inspired veggie recipes (+ some easy-to-prep proteins!) in just under 2 hours that you can mix & match together to take with you for lunch throughout the week.

This week, I made the following recipes:

  1. Citrus Glazed Roasted Carrots

  2. Baked Eggplant

  3. Sautéed Rapini with Garlic

  4. Cooked Pearl Barley

  5. Chilli Lime Sautéed Shrimp

  6. Baked Marinated Wild Pink Salmon


With just these 6 healthy recipes, I was able to create the following varied dishes for my lunches:

  • Baked Salmon, Garlic Rapini & Barley

  • Chili Lime Shrimp & Barley Macro Bowl (pictured)

  • Harvest Vegetable (Carrot, Eggplant & Rapini) & Barley Bowl*

  • Chili Lime Shrimp w/ Roasted Citrus Glazed Carrots

  • Baked Salmon, Eggplant & Barley

*vegetarian-friendly!

Wanna make these for your meal prep next week? Make sure to scroll down, where you’ll find all of the recipes - including a full ingredient list & detailed directions.

PS - Be sure to follow me on Instagram (@larissanicolefitness) to watch my IGTV video where I take you step-by-step through the full prep!

Citrus Glazed Roasted Carrots

INGREDIENTS:

2 bunches heirloom carrots, washed

2 clementines (or 1 orange)

2 tbsp olive oil

1-2 tsp ground thyme

Salt & pepper (to taste)

Butter (optional)

DIRECTIONS:

  1. Preheat your oven to about 425F.

  2. Using a sharp knife, take your washed carrots and cut back the stalks so that there’s only about 2 inches at the top.

  3. Place carrots on a lined baking tray and coat with olive oil, thyme, salt, pepper, as well as the juice and fruit of only one clementine.

  4. Bake in the oven for about 20 minutes per side, for a total of 40 minutes. Carrots should be completely soft in the middle, with some charred or roasted bits on either side.

  5. Once ready, pull out of the oven and top with the juice of the remaining clementine and some butter, if preferred.

  6. Serve warm, or cool completely and place in a storage container for future meals.

Baked Eggplant

INGREDIENTS:

1 eggplant

2 tbsp olive oil

Salt & pepper (to taste)

DIRECTIONS:

  1. Preheat your oven to about 425F.

  2. Wash eggplant thoroughly and slice into rounds, removing the top and bottom.

  3. Lay each round on a lined baking tray so that they’re not touching each other.

  4. Drizzle on some olive oil, salt & pepper, making sure to cover both sides.

  5. Bake in the oven for about 10-15 minutes per side, or until it achieves that “roasted” look.

  6. Remove from oven and serve warm, or cool completely and place in a storage container for future meals.

Sautéed Rapini with Garlic

INGREDIENTS: