Marisa here!
It’s Sunday afternoon, which in my world means it is time to make sure my fridge is packed with easy to grab breakfasts and lunches for the week. I’m constantly on the look out for ways to make eating whole a whole lot easier, and I thought I’d share a few of my current favorite go-to meals.
Breakfasts:
If I am being honest, my weekday breakfasts often consist of hard boiled eggs (I make a bunch on Sundays, peel them using this life altering hack and keep them in a container in the fridge), hot sauce (we are Louisiana hot sauce fans in this house), and a bag of veggies (often carrots, but sometimes I feel fancy and throw in peppers instead). I live a glamorous life, I know.
You want the big bottle of this stuff. Promise.
This week, though, I decided to make Marissa’s breakfast casserole, made with spiralized sweet potato (or shredded sweet potato, if you are like me and have a wimpy spiralizer), breakfast sausage, onions, and eggs. This casserole is life changing, and it keeps really well in the fridge, making easy breakfasts all week. Full recipe coming soon!
I am also making a batch of chia pudding as a mid-morning snack, because chia pudding is delish and full of all sorts of healthy fats and anti-oxidants. Check out my Ode to Chia Pudding for recipes!
Lunches:
Lunches often consist of leftovers from the night before – I always try to make extra of whatever protein I am cooking each night. Right now, I have leftover lemon-garlic chicken just waiting for my Monday lunch box as an easy salad topping.
To avoid surviving solely on left-overs and hard boiled eggs, I always try to make at least one or two dishes each weekend that I can eat throughout the week. This week, I decided to break out my trusty old crock pot (I inherited mine from my mom when I moved to Mississippi – it is pretty ugly and is missing a handle but it works like a charm!) for fajita chicken, which I’ll use in wraps and on salads all week. This recipe could not be any easier or delicious, so I’m sharing it with you!
Frozen veggies aren’t cute but they are cheap and they cut down on prep work!
- 1 lb chicken breast, cubed
- 1 large white onion, chopped
- 1 bag frozen peppers and onions (or just 2 cups of fresh chopped bell peppers)
- 1-3 c frozen kale or other veggies if you want to sneak extra veg. into your diet
- 1-2 c organic, sugar free chicken stock
- 1 tbs garlic salt (more or less to taste)
- 1 tsp freshly ground pepper (more or less to taste)
- 1 tsp red pepper (more or less to taste)
- 1 tsp cumin (more or less to taste)
Brown the chicken and the onions in a frying pan (or skip this step, you’ll lose a bit of flavor, but you’ll save on time and dishes. #priorities).
At this stage, if you are like me, you’ll be tempted to just eat the chicken and the onions because they look so deliciously caramelized. Hold out, though, my friend, because greatness is coming your way.
Next, pile on all the veggies, add your spices, cover with a little bit of chicken stock, give it a stir and let everything cook away in the crock pot on high for a good 4 hours. You’ll know things are ready when the chicken shreds easily with a fork.
LOOKS. SO. GOOD.
When everything has become all wonderfully entangled, serve this mixture over salads, in lettuce wraps, or as a stew. You could also dip plantain or sweet potato chips in this if you are feeling fancy, or make some of Against All Grain’s grain-free wraps for a burrito. #nom
Whatever you make, top it with avocado, fresh cilantro, hot sauce or salsa, lime juice, and possibly some salt or pepper and enjoy!
With Golden Beets & Turnips For All 