Meal Prep Week 5: Let's heat things up!
The weather is starting to turn cold here, and it wasn't until I printed out my shopping list that I realized 3 out of the 4 recipes are a little spicy! It looks like we're adding a little heat this week... and that's my official spicy disclaimer. We added a few things here and there to recipes this week. For instance, we added mushrooms to the broccoli salad (which ended up being a great addition), and we used jalapeno peppers in the chicken tacos since we had to use them for the chili.
In the 5th straight week of officially prepping and writing about it, I've noticed something. I am getting more comfortable with cooking, and taking some liberties with the recipes. Even when we're grocery shopping, I am constantly thinking about certain products that could make the recipe better, or what has made recipes better in past weeks.
Another observation that I made was how easy it has been to eat right, and maintain my energy throughout the day between workouts, training clients, and teaching fitness classes. Eating too little can become as much as a problem as eating too much depending on your activity level. Ever wonder why amazing athletes like Michael Phelps, or body builders like the Rock can eat an obnoxious amount of calories and look the way they do? They need to balance the right amount of calories they're burning and the amount they're consuming. For me, I am rarely standing still. I've felt that I worry less about where my next meal is coming from or if it will be enough now that my fridge is fully stocked with decently healthy, "prepackaged" meals.
Easy Stovetop Pale Ale Chili
Easy Oven Baked Spicy Chicken Tacos
If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!
Honey Sriracha Salmon
Pan Fry Method
Balsamic Roasted Broccoli Salad with Garlic
For tossing and marinating:
Add just prior to baking:
Ingredients in Cabinet
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