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.

photo 1

Breakfast – Mini Frittata Muffins
Adapted from Nom Nom Paleo
INGREDIENTS:
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
DIRECTIONS:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon in the frittata mixture, and bake for 20 minutes.
  6. Remove from heat and let the muffins cool in the tin.

photo 2

Snack – Jicama Fries
From 21DSD
INGREDIENTS:
1 Jicama bulb
1 lime
Sea salt
Cayenne pepper
DIRECTIONS:

  1. 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.

photo 3

Lunch/Dinner – Mustard-Glazed Chicken Thighs
From 21DSD/Practical Paleo
INGREDIENTS:
2 Tbsp. melted coconut oil
2 Tbsp. stone ground mustard (gluten-free, and I used sodium free)
1/2 tsp. paprika
Sea salt
6 chicken thighs (bone-in, skin-on)
DIRECTIONS:

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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).
  5. Remove the chicken from the oven and let it sit to cool before you eat or store it.