(2G, 1Y, 1O, 1tsp) 1 serving
2 cloves of garlic
2TB Lemon Juice
1/8c Sunflower Seeds
Over medium heat wilt the Kale, about 5 minutes.
Combine all items together in food processor.
1/2c Brussel Sprouts, halved.
1/2c Sliced Red Peppers
Pesto, (recipe above)
1 Whole Wheat Tortilla
Top the Whole Wheat Tortilla with pesto and veggies, bake at 425 for 5-10 minutes.
(1G, 2R, 1Y, 1tsp) 1 serving
I ate this meal every single day as my post workout meal during 80 Day Obsession! I don’t think I could ever get tired of it! It is so easy to make and to also make ahead and freeze.
2/3c Bell Pepper
4 slices Turkey Bacon
1 tsp Olive Oil
In a medium saucepan, saute the potatoes, onions, pepper, and spinach, and turkey bacon – set aside.
Scramble the two eggs, then add the potato mix.
GRANDMA’S TOMATO SAUCE
(3G 1/2tsp) 12 servings.
I got this recipe from FIXATE and it’s become a staple in my household. Everytime that I meal prep – this is one of the first things that I make because I use it in other meals as well as making sure to have it on hand. It’s an easy way for me to get some veggies in without snacking on carrot sticks! 🙂
2 TB Olive Oil
1 Medium Onion
4 Cloves garlic, finely chopped
1 6oz can of tomato paste
¼ cup red wine
2 Cans (28oz each) whole peeled tomatoes, pureed in blender.
2 TB Agave Nectar
1 tsp sea Salt
1 (3oz) parmesan cheese rind
3 TB Fresh Basil
Heat oil in large saucepan over medium high heat.
Add onion; cook, stirring frequently for 5 -6 minutes.
Add garlic and tomato sauce, stirring constantly for 2-3 minutes.
Add wine, stir constantly for 2-3 minutes.
Add tomatoes, agave, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occaisionally for three minutes.
Add cheese rind; stir occaisionally, cook for 1 hour.
Stir in basil.