Weekly Meal Prep - Nov 3, 2018


Happy Saturday, babes!!

You guys voted to see the details of my prep from last week, so here it is - in all its colourful glory.


I've been going through a bit of a "roasted mixed vegetables" kick lately, because it's just SO much easier to clean & prep my veggies, throw them on a pan and roast 'em all at the same time. (Plus, they're super versatile this way, and taste great on top of macro bowls, or on the side of your typical protein/carb/veg meal.)

Here's a breakdown of everything I prepped for my lunches this week, complete with their full recipes & cooking instructions!

[From left to right, top to bottom]

Cajun-Style Turmeric Shrimp

INGREDIENTS

→ 2 bags frozen pacific white shrimp, thawed

→ 1 tbsp olive oil

→ 1 tbsp chilli seasoning

→ 1 tbsp cajun seasoning

→ 1 tsp turmeric powder

→ squeeze of lemon juice

→ salt & pepper (to taste)

→ water (optional)

DIRECTIONS:

  1. Wash shrimp thoroughly in a sieve or colander and drain completely.

  2. Pre-heat a non-stick skillet with 1 tbsp olive oil at about medium-high heat.

  3. Once skillet is hot, throw in your shrimp and stir around until sides turn pink.

  4. Throw in all seasonings and mix thoroughly. (I like to add a splash of water so that it becomes a little "saucy".)

  5. Continue to mix until shrimp is fully cooked.

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

Roasted Carrots, Onions & Zucchini

INGREDIENTS

→ 2 white onions

→ 4 carrots

→ 2 zucchinis

→ 1-2 tbsps olive oil

→ 1 tbsp garlic powder

→ chilli flakes (to taste)

→ salt and pepper (to taste)

DIRECTIONS:

  1. Preheat your oven to about 375F.

  2. Wash carrots & zucchini thoroughly, peel and chop into small cubes.

  3. Peel and chop onion into rough slices.

  4. Toss everything in a bowl with some olive oil, chilli flakes, garlic powder, salt & pepper, making sure to cover all 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.

Roasted Broccoli & Eggplant

INGREDIENTS

→ 1 eggplant

→ 2 broccoli crowns

→ 1-2 tbsps olive oil

→ 1 tbsp garlic powder

→ chilli flakes (to taste)

→ salt and pepper (to taste)

DIRECTIONS:

  1. Preheat your oven to about 375F.

  2. Wash eggplant & broccoli thoroughly, peel and chop into small cubes and florets.

  3. Toss in a bowl with some olive oil, chilli flakes, garlic powder, salt & pepper, making sure to cover all sides.

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

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

Spiralized Zucchini Noodles

INGREDIENTS

→ 1 zucchini