The start of a new year always brings excitement for me. Probably because of my goal-getting attitude. Sunday I had so much fun food prepping for this week. I’m incorporating tips that I’m reading about in Wahl’s Protocol (review to come) and from the dietician consultation I had.
On the Menu This Week:
1. Smoothie Bags Packed: Handful of Spinach, 1/5 of a cucumber, 1/2 green apple, 1/5 a beet & grated fresh ginger. In the morning I dump it in my Vitamix, add a tbsp of aloe vera juice & fish oil respectively, raspberries or blueberries and about 1/2 cup of coconut water.
2. Meat: Chicken, Ground Venison, Bison, Flank Steak & White Fish. I also had 2 leftover lobster tails so those got boiled as well for one meal.
3. Veggies: Washed and prepped Kale for Salads, Broccoli & Snap Peas as sides and cut-up Onions, Mushrooms & Cabbage for Soup. I also have Bok Choy I can boil as needed throughout the week.
I love to try new recipes so this week I’ve made Raw Buckwheat Porridge for breakfast! My momma surprised me with the Oh She Glows Cookbook for Christmas so I was really excited to try some vegan recipes. I had sent her a recipe from the blog for Christmas Cookies and she got all creative with finding the cookbook for me!
I had a baggie of buckwheat groats in my pantry so it was perfect to start using them up. Before I go completely gluten-free I wanted to see if my stomach could handle soaked groats. I halved the recipe for one and didn’t use a liquid sweetener on Monday. This morning I added a spoon of raw honey and it’s a bit sweeter. I can control the sweetness by adding more blueberries too!
It’s a super easy breakfast to make if you can remember to soak the groats overnight in a jar with a ton of water. I definitely recommend crabbing a copy of her cookbook!
Happy Meal Prepping!