Check out one of my weekly meal staples that is super fast and easy, and so so satisfying!
For the record, I totally intended on posting a picture of this oh-so-scrumptious creation, but sadly this is one of those dishes that kinda comes out looking like baby vomit even though it’s a total mouth-gasm. So you’ll just have to take my word for it, this is GOOD stuff. Even better, it’s paleo, gives you a heaping serving of veggies and protein with a nice dose of healthy fat too.
Mexican Chicken Veggie Bowl of Nom
1 lbs ground chicken breast
1 large white onion
1 large package sliced mushrooms
1 large package spinach
Guacamole (make your own or use a gluten free store bought version)
Salsa (make your own or use a gluten free version)
Crushed red pepper
Coconut oil (for cooking)
What to do:
Grease a large pan with enough coconut oil for cooking to prevent sticking. Dice onion and cook a few minutes until it’s translucent. Add mushrooms, salt and pepper to taste. Cook until mushrooms soften. Lastly add spinach on top of cooked veggies, turn down heat and cover. Cook until spinach wilts.
In a second pan, grease with coconut oil and add ground chicken (or chicken breast if you prefer). Season with salt, pepper, chili powder, cumin, and peppers to taste. Stir frequently and cook all the way through. Once cooked, remove from heat and stir in about a tablespoon of Tabasco Sauce (I like the green kind).
Now put together your bowl. Layer a large scoop of your scooped veggies with a portion of ground chicken, top with guacamole and salsa.
And if you’re like me, then stir it all together so everything gets super spicy and delicious… and looks like baby vomit.
Lately I’ve been asked time and again what’s going in my pie hole that’s helping me to see such great weightloss results? Apparently “covering my mouth with duct tape whenever there is pizza around” isn’t the answer most folks are looking for, so today I wanted to take a few minutes to walk through my meal prep for the week.
Before we begin though, I’ll let you in on a little secret. I am not about to tell you anything you can’t read a thousand other places. Losing weight isn’t rocket science. You need to eat whole, healthy foods 95% of the time. I follow a mainly paleo/primal approach not because I think cavemen were all that bright, but because the emphasis is on REAL food. One of my Crossfit coaches used to say, “if it has an ingredients label, don’t eat it.” For my approach, that about sums it up.
All that said, Monday’s are my favorite day of the week lately. I’m fortunate to be “retired” and have the luxury of doing my meal prep while the hubs is at work and I can blast Ed Sheeran radio and sing and dance in the kitchen in my underpants while spending an hour getting my shit together for the week.
I eat 4-5 times per day, and include veggies with every meal. In order to keep from being blindingly bored, I try to have a lot of options in the house. On Monday’s I usually sit down and think through total servings I will need for the week and slice, dice, roast and portion accordingly.
This week, Monday Meal Prep was as follows:
- 2 lbs carrots roasted in coconut oil
- 1 lbs brussels sprouts roasted in coconut oil
- 5 lbs spaghetti squash roasted
- 2 large cucumbers peeled and chopped
- 6 portabello mushroom brushetta cups (sautéed onions, garlic and tomato, mixed with basil baked in mushroom caps)
- 5 servings of homemade meat sauce (made with grass fed ground sirloin)
- 4 grilled chicken breast
- 1 dozen eggs boiled
I did the carrots, brussels sprouts and squash all at the same time. While they were roasting I browned the ground beef and got the sauce going. Once the veggies came out of the oven I made the brushetta mixture and threw in the mushrooms while grilling the chicken and boiling the eggs. All told it took just over an hour and I am well stocked for the week.
This way, any time I’m hungry I have lots of healthy options to choose from.
Now it’s your turn!
What are your meal plans for the week? What’s your favorite meal prep recipe?