Lunch & Dinner Prep

Side note: Daytime lighting is DA BEST for food photos ya'll. I decided to snap a few more the morning after...(below)

Below: My day-to-day breakfast, lunch, dinner, and snacks!

 
MEATBALL LUNCH
ALL YOU NEED:

• 2 pkgs prepped meatballs (beef or turkey), Whole Foods
• 1 pkg whole grain pasta
• 1 head of broccoli, chopped
• Handful of baby spinach
• Handful of cherry tomatoes, sliced into halves
• 1 tbsp olive oil
• 1 tbsp parmesan cheese or goat cheese (I used both, 1 tbsp each)
• 2 tbsp Organicville Organic Mild Salsa, Whole Foods

Preheat your oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place each meatball 1 inch apart from each other. Bake for 20 minutes.

Boil pasta and broccoli in separate pots until just tender. Once pasta is cooked, drain and then add olive oil, spinach, cheese, and cherry tomatoes. Top with meatballs and salsa, broccoli on the side.

​TILAPIA DINNER
ALL YOU NEED:

• 4-5 pcs fresh tilapia fillets 
• Preferred “blackened” seasonings (I used cayenne, paprika, onion powder, garlic powder, cumin, thyme, basil, oregano)
• ½ lemon sliced
• 2 large sweet potatoes, cubed
• 1/8 cup almond milk
• 1 tbsp butter
• 1 tsp cinnamon

Boil sweet potatoes until just tender, about 15-20 minutes. In a medium bowl combine cooked potatoes, milk, butter and cinnamon. Mash together until you reach desired consistency.

Preheat oven to 400 degrees. Combine your seasonings in a small bowl. Rinse off your tilapia and pat dry. Line a baking sheet with foil or parchment paper. Lightly coat fish with olive oil and rub seasoning mixture on both sides. Add sliced lemons on top. Bake for 15-20 minutes, until flaky.

FOR THE CABBAGE
ALL YOU NEED:

• 1 head red cabbage
• ½ red onion, diced
• 1 tart apple, cubed
• 4 tbsp balsamic vinaigrette
• ¼ C shredded carrots
• 1 tbsp olive oil

Wash and prepare your cabbage, core and chop into small strips. Let the cabbage soak in cold water while you prepare other ingredients.
 Heat olive oil over medium/low heat. Add diced onions and cook until just tender. Add in 2 tbsp balsamic vinaigrette, stir until golden. Add apples and carrots, stir until well coated.
Combine chopped cabbage with onion mixture and cook over low heat for 45 min to 1 hour. This recipe is very tangy so you can add a smidge of sugar if you'd like.