Breakfast: Sweet potato bowl (leftover)
Lunch: Butternut noodles & beef (leftover)
Dinner: Burger, potatoes, mixed vegetables
Breakfast and lunch were super easy since the sweet potatoes were already cooked from prep earlier in the week, and the noodles and beef were leftovers. I can’t emphasize enough the importance of meal prepping. You can prep once a week, twice, or every night before bed if that’s what works for you. Try out one way, if that doesn’t work then try something else. It’s about finding what works for you and your family!
This dinner is a favorite of mine. I season the ground beef with a few different spices, whatever I’m feeling that day and cook on the grill or a cast iron grill pan. The potatoes can also be grilled or put in the oven (400) by brushing with coconut oil, seasoning, and put on aluminum foil or baking sheet for 20ish minutes. I used the potato slices as a bun for my burger and it was pretty amazing, no need for bread! I also added a grilled pineapple slice and a few jalapeños on top, a combination I’ve been obsessed with ever since a friend suggested it as a pizza topping. I knew the pineapple would taste good on top of the beef because of a burger I had at the restaurant Tortuga’s Lie while on vacation in the Outer Banks.
I make mixed vegetables a couple different ways. The easiest, and how I made them this day- a frozen bag from the freezer in the microwave for 4 minutes. Obviously the go to when I’m pressed for time. The other way, when I have the time, is to chop fresh vegetables of choice (broccoli and carrots are my usual), drizzle with coconut oil, season, roast at 400 for 20 minutes. If you make the potatoes in the oven, you can stick everything in together and it will be done in about the same amount of time!