How many more acronyms can I use?
Like I said yesterday, meal prep is a big part of success in any type of eating plan or lifestyle change. I love that this stuff is ready when I need it and most of it is portable and great for on-the-go. For example, I successfully ate a green apple in one hand, almond butter packet in the other, while I drove from work to yoga. Talk about talent! Here’s the stuff I prepped Monday to eat all week.
Breakfast – Mini Frittata Muffins
Adapted from Nom Nom Paleo
Coconut oil, to coat pan and muffin tin
½ pound of cremini mushrooms, thinly sliced
½ pound frozen spinach, thawed and squeezed dry
8 large eggs
¼ cup coconut milk (the fatty stuff at the top of the can works best)
2 tablespoons of coconut flour
5+ oz of Prosciutto
Salt and pepper, to taste
- Preheat the oven to 375 degrees F.
- Heat pan over medium heat. Melt 2 tsp. of coconut oil. Add the mushrooms and cook until they’re tender and the mushroom juice has evaporated.
- In a medium bowl, beat the eggs with the coconut milk, coconut flour, salt and pepper. Add the sautéed mushrooms and spinach and stir to combine.
- Brush some melted coconut oil to coat the muffin tin (bottoms and sides). Line each cup with prosciutto. Make sure the bottom and the sides are covered.
- Spoon in the frittata mixture, and bake for 20 minutes.
- Remove from heat and let the muffins cool in the tin.
Snack – Jicama Fries
1 Jicama bulb
- Peel and cut jicama into sticks, then toss them with with lime juice, pink himalayan sea salt and a pinch of cayenne pepper.
Great for dipping in homemade guacamole, added to salads, or just eaten by themselves.
Lunch/Dinner – Mustard-Glazed Chicken Thighs
From 21DSD/Practical Paleo
2 Tbsp. melted coconut oil
2 Tbsp. stone ground mustard (gluten-free, and I used sodium free)
1/2 tsp. paprika
6 chicken thighs (bone-in, skin-on)
- Preheat the oven to 375 degrees.
- Combine melted coconut oil, mustard, paprika and salt in a small bowl to create sauce.
Starting with the bottoms, brush each chicken thigh in the sauce. Spread it evenly, and brush the tops.
- Heat a skillet over medium-high heat. When it is heated, place the thighs skin side down into the pan. Let the thighs cook for around 2-4 minutes (depending on the size of your thighs) until the skin side is golden brown.
- Flip the thighs over for about 2 minutes in the skillet, then transfer to a cookie sheet and place in the oven for approximately 20-25 minutes (again, depending on the size of your thighs).
- Remove the chicken from the oven and let it sit to cool before you eat or store it.