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                    <h1 class="section-heading">Sunday Meal Prep Ideas – Week #1</h1>
                    <p class="lead"> <head></head>   <div>    <p>My Sunday ritual has become meal prep. The busier my life gets, the more essential this has become. Prepping some of our food for the week allows me to have a healthy, stress-free week when it comes to meal planning. I don&#x2019;t prep everything, but most of the essentials. That way when I do have to cook, I only have to prepare one or two side dishes. This prepped food usually lasts until Wednesday or Thursday, and then I&#x2019;m back to freestylin&#x2019; for the rest of the week. I could prepare food for the whole week but by Thursday I&#x2019;m usually ready for something fresh and new.</p>    <p>From the big shop to the clean-up it does take me a few hours but I more than reclaim that time during the week. It&#x2019;s well worth it.</p>    <p>Before you start, make sure to pour yourself one of these: ;)</p>    <p>Here is what I made this past Sunday:</p>    <h2>1. Baked Chicken</h2>    <p>I use a mixture of chicken parts: 5 breasts, 10 thighs, and 4 drumsticks. I lay the chicken on two foiled and oiled pans (I used olive oil). Sprinkle chicken with a generic &#x201c;all spice&#x201d; (or whatever you prefer), flip and sprinkle the other sides.</p>    <p>Bake at 350f/175c for 35-40 minutes.</p>    <p>I use All Spice to keep the chicken versatile. There is no overpowering flavour when I want to use the chicken in other dishes, like in a pasta sauce or on a sandwich.</p>    <div>    1 of 2 trays of chicken   </div>    <h2>2. Roasted Sweet Potatoes</h2>    <p>After the chicken comes out the sweet potatoes go in. Cube four sweet potatoes. Submerge in a pot of cold water and bring to a boil for 2-3 minutes. Strain and lay on an oiled pan. Sprinkle with desired herbs. I use garlic, salt, and pepper.</p>    <p>Bake at 425f/220c for 20 minutes.</p>    <h2>3. BAS &#x2013; Big Ass Salad</h2>    <p>I love salad, I just don&#x2019;t love making salads on a daily basis. It takes me ten times as long to prepare a salad as it does to eat it. Solution: the big ass salad (#BAS!). Here is what I used in this salad:</p>    <ul>     <li>1 bag (350g) of mixed lettuce</li>     <li>1 tomato</li>     <li>1 cucumber</li>     <li>1 red pepper</li>     <li>1 red onion</li>     <li>2 stalks of celery</li>     <li>4 carrots (grated)</li>     <li>handful of basil leaves</li>    </ul>    <p>Chop all vegetables finely&#x2026; And I mean finely! I could (and often do) eat my salad with a spoon. This is mostly for my children&#x2019;s benefit because it makes it easy for them to eat. A few people I&#x2019;ve told can&#x2019;t believe my children will sit down and eat a salad. I think some children don&#x2019;t like salad because the large chunks of vegetables are awkward for them to eat.</p>    <p>Tip: to keep your salad as fresh as possible, store in an airtight container with a dry piece of paper towel to absorb moisture. Each time you use the salad, give it a good stir and replace the damp paper towel with a dry one. (This is also handy for storing fresh chopped vegetables.)</p>    <h2>4. Steamed Vegetables</h2>    <p>I have steaming pots from Ikea that have really simplified the steaming process for me. Maybe I was behind the times, but I didn&#x2019;t know these stacking steamers existed until a few months ago. I used to use multiple pots! This week I layered four heads of broccoli (each cut into 3-4 large pieces), 8 carrots (sliced), green beans, and one head of sliverbeet/swiss chard (chopped).</p>    <p>How long to steam your vegetables? It depends how soft you want them. I steam mine for about ten minutes. Mine are fairly soft because I have an eight month old with only two teeth! :)</p>    <h2>5. A Dozen Hard Boiled Eggs</h2>    <p>I boil my eggs for about ten minutes. I keep them in the shell and store them in the fridge in the container I bought them in. I peel each one as needed.</p>    <h1>Making Prepped Food into Meals</h1>    <p>As mentioned, this is not the only food I eat throughout the week. &#xa0;I may add chicken and vegetables to a pasta sauce or I might use the chicken in a stir-fry. Here are just a few of my meals from the past week I used this food with:</p>    <p>1. Chicken salad sandwich with cheese and mustard on a whole grain bun 2. Salad with chicken breast and oil and vinegar dressing 3. Cheesy scrambled eggs with red onion and a side of sweet potatoes 4. Chicken, sweet potatoes, and steamed vegetables topped with parmesan cheese 5. Red peppers with hummus, half a peach, and two boiled eggs 6. Salad with shrimp sauteed in garlic butter</p>    <p>I hope you found this helpful. I&#x2019;m looking forward to sharing next weeks meals with you too! Do you meal prep? What are some different foods you prepare?</p>    <p>Check out my next post:</p>    <p></p>    <h3>Comment via Facebook:</h3>    <p>comments</p>   </div>  
<br><a href="./My-favourite-snack.-Warning:-super addictive.html">Food Storage</a> &nbsp;&nbsp;&nbsp;&nbsp;<a href="./Latest-From-The-Blog.html">Food Prep For Weight Loss</a><p>
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