Sarah's Meal Prep 10/16/2020

​I’ve been looking forward to this gourmet 6-day meal prep for weeks! For breakfast I made green smoothie freezer packs. I put almond butter, ground flax, ginger, turmeric, black pepper, mango, cantaloupe, apple, cucumber, kale, spinach, and parsley into bags and stashed them in the freezer. Each morning I’ll take one out and blend it with lemon juice and water.

Lunch number one is a simple yet delicious caprese pasta salad. I used tri-color rotini pasta and added mozzarella, fresh basil, cherry tomatoes, spinach, balsamic vinegar, olive oil, salt, and pepper.
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Lunch number two is sockeye salmon that I marinated in tamari, seasoned rice vinegar, garlic, and ginger and then fried on the stove, plus steamed broccoli and mashed white sweet potato. I'll store these lunches in the freezer since fish doesn't last long in the fridge.

For one of the dinners I did my absolute favorite creamy chicken and wild rice soup from CookingLight. It has mushrooms, kale, fresh thyme, chicken, wild rice, and bacon (I sauteed the veggies in the bacon grease instead of oil).

The other dinner is ratatouille (tomatoes, zucchini, yellow squash, and eggplant with fresh herbs) and carne asada.