I am back in the kitchen and we are grinding in 2016 to eat healthy meals and stick to our resolutions, now aren’t we!? How many of you have started to meal prep this year to stay healthy and fit? I hope you have and this weekend was another full blown meal prep fest in my kitchen to make some great dishes and meals for the next several days. I have to say that meal prepping has become second nature to me and to be honest it does NOT take as much time as you think to make a few lunches, snacks and healthy meals. Just make sure to block out about 1-2 hours of your time to get it all done and then away the containers go in the fridge until you are ready to enjoy them!

Make sure you have meal prep containers for easy storage and to take with you to work or school. Here is a great set you can guy for under $20 with a variety of compartments for your foods. They come with 3 compartments to help you plan out your meals.

Let’s get into what I made this week for my meal prep:

steamed and grilled organic green beans with organic olive oil, sea salt, Bragg’s Nutritional Yeast Seasoning and chopped garlic (one of my favorite vegetables)

organic turkey breasts marinated with basil, parsley, sea salt, pepper and organic low sodium vegetable broth made in my Cuisinart slow cooker for 3 hours on high

Oven roasted / baked cauliflower with organic coconut oil, sea salt, garlic powder and pepper. I baked these for 40 minutes in the oven, turning every once and awhile to have them covered

Brocolli rabe made with organic olive oil, sea salt and garlic cloves. I first boil the brocolli rabe to get the leaves soft, then rinse and transfer to a skillet and cook on low heat to mix with the olive oil and seasonings. I then toss in some sun dried tomato for flavor

Baked wild caught cod filet – to make this I use a baking tin for easy throw out after, spray with coconut oil spray to line the pan. I then marinate the cod with lemon, sea salt and pepper and bake for 30 minutes at 400 degrees or until the cod is flaky

Baked wild caught flounder with crab meat stuffing. Same as above and for the same time

Sweet potato slices – to make these I first rinse the potato and then poke holes in it with the sharp end of a knife then put in the microwave in a microwave safe bowl for 15-20 minutes or until the potato is soft when you slice it. I then spray the slices with organic coconut oil and a little sea salt.

I hope that you are all getting your new year off to a great start filled with lots of healthy meals and ideas for your prepping!

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