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Day 23 - Sunday Food Prep

Sunday, March 03, 2013

1. Turkey Meatballs sauteed with shiitake mushrooms, pasta sauce, chopped basil. These are for lunches/snacks.
2. Breakfast Quinoa bars
3. Hummus + cut veggies (celery, carrot, bell pepper, snap peas)
4. Diced Root Veggies for roasting (parsnips, turnips, sweet potatoes, carrots)
5. Cut Strawberries, Pineapple, Watermelon
6. 1 dozen hard-boiled eggs
7. Basil pesto (frozen in ice cube tray, stored in ziplock bag for individual servings).

On Thursday I am getting a whole chicken from a local farm.. I'm going to roast it in the slow-cooker, then I'll simmer the bones for homemade stock. I make my own stock this way to get the benefits of the minerals from the bones... I use the stock for soups, chilis, and curries throughout the week; it’s supposed to be as good for your joints as glucosamine and condroitin supplements, plus it is much more yummy than store-bought stock. I feel like it really helps me recover after a hard run.

Meal plan for the week includes:
Filet mignon and asiago roasted asparagus
Turkey burgers on chickpea/brown rice salad
Shiitake kale fish curry, steamed snow peas
Artichoke chicken & Greek-style lemon sweet potatoes
Quinoa, lentil, and kale salad
Roasted chicken and root veggies
Red beans and quinoa w/ turkey andouille sausage
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