Hi Everyone!
Back with another meal prep this week! This has been a game changer for me and staying on track with my health + hitting my protein goals. This week we are washing lots of fruit (LOTS of berries trying to get more fiber in my diet) and some watermelon. I try to get seasonal produce when I can since I do find its on sale or I can usually find it at my local farmers market and support our local farmers that way. I wash my berries with a mixture of baking soda and a splash of vinegar and the rest water. I let those sit for a little while usually 10-20 minutes depending on the day and rinse them with water. I will also link the containers I store them in to keep them fresh. Another thing I love to do is prep a big batch of iced tea- I don’t like my tea to be too sweet so I leave the sweeteners out but you can always add in a bit of honey while its hot then chill it in the fridge.
I tried out cottage cheese pancakes this week as well and wow they were GOOOD! Definitely going to be making these again next week. I am someone who likes eggs but I definitely get tired of them so this was a nice change up from my normal egg muffins. I am including everything I made this week below along with recipes! Be sure to follow me @tnstyled on social media for lots more!
- Berries (raspberries, blackberries, blueberries)
- watermelon
- Peach Tea
- Cottage Cheese pancakes
- Buffalo Chicken Salad
- Pickled Veggies (cauliflower, carrots and cucumbers)
Cottage Cheese Pancakes
Ingredients
- ¾ cup almond flour
- ½ cup cottage cheese
- 2 large eggs
- 1 tablespoon melted butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Cooking oil for frying
Directions
- Preheat a frying pan with cooking spray. Place all ingredients in a bowl and blend together in a blender.
- Measure out ¼ cup of batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.
- Cook for 2 minutes or until bubbles start to form on the surface. Flip and cook the other side for 2 more minutes or until your pancake turns golden brown.
- Repeat the process with the remaining butter.
- Serve with toppings of your choice.
Buffalo Chicken Salad
- 2-3 cups cooked chicken chopped (I use rotisserie)
- ½ cup finely diced celery
- ¾ Greek yogurt
- 4 – 6 tablespoons buffalo sauce
- 1 tbsp ranch seasoning
Shred or chop the chicken and dice celery. Mix dressing ingredients together (Greek yogurt, buffalo sauce and ranch seasoning) drizzle on top of chicken and celery. Mix well. Enjoy on toasted bread or with crackers.
Pickled Veggies
- 1 1/2 cup white distilled vinegar
- 1 /2 cups water
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons pickling spice
- fresh dill
- veggies(I used cucumbers, cauliflower and carrots)
Directions
- Fill the jar with the prepared vegetables and the fresh dill.
- In a small saucepan combine the vinegar, water, salt, sugar and pickling spice of using. Cook over medium-high heat until boiling. Stir to dissolve the sugar and salt. Pour the brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let it cool down for a few minutes, then screw on the lid. Once the jar has cooled to room temperature, transfer it to the refrigerator. The quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.
