Weekly Paleo Friendly Meal Prep
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breakfastcasserole
So I wanted to share few simple things that I prep throughout the week to make eating healthy easier. It’s nothing too revolutionary, but having a paleo breakfast casserole ready for the mornings & having my chicken & veggies prepped for salad is so helpful. Being a busy momma of two if I don’t plan ahead it’s so hard to make good choices.
I try to prep on Mondays, either during naps or just doing it as I make dinner (while Ryan helps with the girls, or they play in the kitchen while I cook). The prep routine in the video takes under an hour (and most of that time the food is just cooking in the oven), and yields me breakfast for the week & the ingredients I need to throw together a yummy salad for lunch – PLUS a light little bonus dinner of turkey stuffed sweet potatoes. It’s all simple, paleo/whole30, and economical.
This is the first video we’ve shot for the blog, but it was really fun and I’m hoping to do it more often! The only bad part is it’s hard to hide what a secret nerd I am when I shoot these ;)
Let me know if you have any questions!
With love,
Monika
chickensalad
[For my salads I like to keep roasted chicken on hand. I like to roast it because I can just pop it into the oven and tend to the girls or get some work done while it cooks. We really enjoy boneless skinless chicken thighs, but you can also use breasts. I just toss them with a little drizzle of ghee, and add freshly ground salt & pepper, and little paprika. Cook for about 20 minutes at 400 or until fully cooked. Then slice & store in fridge to add to salads. The salad above is mixed greens topped sliced chicken, a hardboiled egg, cucumber, tomatoes, avocado, and chopped bell peppers. Yummy & filling, and comes together in about 5 minutes when you have it all prepped.]
turkeystuffedpotatoes
[This is a light & simple turkey stuffed sweet potato dinner that I make after I prep my casserole. Simply wash your potatoes and poke several times with a knife, and cook at 400 for about an hour or more (depending on the size of the potatoes, I usually use big ones for this). Then top with a spoonful of the ground turkey & veggie mixture and serve with either a salad or maybe some roasted vegetables.]
Ingredients
1.25-1.5 lb Lean Ground Turkey
About 1/2 cup Chopped Onion
2 Chopped Bell Peppers
2 tsp Minced Garlic
1 tablespoon Ghee or butter
8 Eggs
1 Cup Coconut milk (or sub regular milk or almond milk)
1/2 tsp garlic powder
1/4 tsp onion powder
Sea Salt & Ground Pepper
1-2 Handfuls Arugula
Optional: Top with sliced avocado & cilantro
Paleo Breakfast Casserole
Instructions
Preheat oven to 350.
Optional: After chopping veggies you can reserve some of the bell peppers for salad or other dish
Heat ghee over medium high heat and add peppers & onion. Add generous amount of salt & pepper. Saute until starting to brown & caramelize.
Add ground turkey and minced garlic and brown.
While meat is browning whisk your eggs and add the coconut milk, salt & pepper, and the garlic & onion powder to the egg mixture and whisk together.
When the meat has browned turn off heat and add your arugula and let it wilt for a minute.
Then spoon the meat & veggie mixture evenly into the bottom of a casserole dish (whatever size you want but it may adjust the cooking time). Note: I set aside about two spoonfuls of the turkey mixture aside to make turkey stuffed sweet potatoes one night for dinner.
Pour eggs evenly over the meat.
Cook for approx. 45 minutes or until eggs are set & edges start to brown.
Cut into squares and garnish with avocado & cilantro, if desired.
[Note: I cover mine with tinfoil and store in the fridge so I can have a piece each morning with a cup of coffee for a quick, easy, and healthy breakfast.]
