Weekly Meal Prep: October 2nd
Overview
Orange chicken & cauliflower rice
Egg roll in a bowl
Sausage, egg & cheese breakfast burrito
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Orange chicken & cauliflower rice
Makes 4 Servings
What You’ll Need:
2 lbs chicken thighs or breast
The juice of 1 large orange
3 1/2 tbs coconut aminos
1 tbs honey
2 tbs rice vinegar
1/2 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tbs corn starch
Sliced green onions
Sesame seeds
Cauliflower rice
Salt & pepper
Instructions:
1. Preheat a large pan to medium-high heat and lightly spray it with avocado oil.
2. Cut the chicken into cubes and season it with salt and pepper.
3. Add the seasoned chicken to the pan and cook for about 5-7 minutes, until fully cooked.
4. While the chicken is cooking, prepare the orange sauce. In a bowl, combine the juice of one large orange, 3 1/2 tbsp of coconut aminos, 1 tbsp of honey, 2 tbsp of rice vinegar, 1/2 tsp of ginger powder, 1/2 tsp of garlic powder, 1/4 tsp of red pepper flakes, and 1 tbsp of cornstarch. Mix well.
5. Once the chicken is cooked, reduce the heat to low and pour in the orange sauce mixture. Stir until the sauce is well incorporated with the chicken.
6. Simmer for 1-2 minutes until the sauce has thickened to your desired consistency.
7. Serve the orange chicken with cauliflower rice, a sprinkle of sesame seeds, and freshly sliced green onion.
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Egg roll in a bowl
Makes 4 servings
WHAT YOU’LL NEED:
1.5 lbs ground turkey
4-5 cups cabbage slaw
1 tbs minced garlic
2 tbs chili onion crunch (I used from trader joes)
1/3 cup coconut aminos
1 tbs rice vinegar
1 tbs sesame oil
1 tsp ginger powder
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp salt & pepper
Sliced green onions
Sriracha mayo
Sliced avocado
INSTRUCTIONS:
1. In a large pan, heat 2 tbsp of chili onion crunch over medium-high heat.
2. Add 1 tbsp of minced garlic and the sliced white ends of a few stalks of green onion to the pan. Sauté for about a minute.
3. Then, add in your ground turkey and cook for about 7-10 minutes or until it turns brown.
4. While the meat is cooking, prepare the sauce. In a separate bowl, mix together 1/3 cup of coconut aminos, 1 tbsp of rice vinegar, 1 tbsp of sesame oil, 1 tsp of red pepper flakes, 1 tsp of ginger powder, 1 tsp of garlic powder, 1/2 tsp of salt, and 1/2 tsp of pepper.
5. Once the meat has browned, add in your cabbage slaw, a few more stalks of sliced green onion, and the prepared sauce. Mix until the sauce is evenly incorporated.
6. Sauté everything for about 5 minutes or until the excess liquid has evaporated, stirring every couple of minutes.
7. For the topping, prepare a sriracha mayo by mixing equal parts sriracha and mayo (e.g., 1 tbsp of each).
8. Finally, top with sriracha mayo then garnish with sliced avocado and more freshly sliced green onion.
Sausage, egg, and cheese breakfast burritos
Makes 8 burritos
WHAT you’ll need:
Low carb tortillas of choice
10 eggs
1 lb pork breakfast sausage
Shredded sharp cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
INSTRUCTIONS:
1. Preheat a skillet to medium-high heat. Add in the ground pork and cook for about 7-10 minutes or until it is fully cooked.
2. In a large bowl, crack 10 eggs, and then season them with salt, pepper, garlic powder, and onion powder. Mix the seasonings into the eggs until well combined.
3. Preheat a separate pan to medium-low heat and pour in the egg mixture. We are making simple scrambled eggs, so stir continuously until the eggs are fully cooked and reach your desired consistency.
4. Once the eggs and meat are cooked, it's time to assemble the burritos. For each tortilla, add a portion of the cooked meat, scrambled eggs, and a sprinkle of cheese. Roll up the burrito.
5. Optionally, you can brown the assembled burritos on both sides on the stove for added flavor and texture.
6. If you plan to eat the burritos within the week, wrap them in foil and store them in the fridge. For longer storage, place them in a freezer zip-lock bag and store them in the freezer.
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