Meal prep can be a huge help as you work to transform your life. Here are three recipes for you to try on Meal Day!
Turkey Sausage Pasta
- 8 oz. whole-grain pasta
- 10-12 oz. of turkey sausage links
- 1 bunch of rainbow Swiss chard, kale, or spinach, cleaned and chopped (about 4 cups raw)
- 1 tbsp. extra-virgin olive oil
- 1 cup parmesan cheese, shredded
- Cook pasta according to the package instructions. Drain and set aside.
- Meanwhile, in a large skillet over high heat, add ½ tablespoon of olive oil and cook the sausage until brown and cooked through, about 5-7 minutes, turning every few minutes to brown. Remove the sausage from the pan and slice.
- Next, add the remaining ½ tablespoon of olive oil to the pan and add in the greens. Cook, stirring occasionally until the greens reduce, about 5 minutes.
- In four containers, place equal amounts of pasta, sausage, and greens. Top each container with parmesan cheese.
- Put a lid on each container and shake to mix. Store in the refrigerator and enjoy within a week.
Spicy Chicken and Sweet Potatoes
- 2 lbs. boneless skinless chicken breasts, cut into small pieces
- 3 tbsp. Cajun seasoning mix
- 3 tbsp. olive oil
- 3 sweet potatoes, peeled and diced
- 5-6 cups broccoli florets
- Coarse sea salt and freshly cracked pepper to taste
- Preheat the oven to 425° F. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine and store in the fridge while you prep other ingredients.
- Arrange the vegetables on their own sheet pans Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan.
- Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
- Divide into containers and store in the fridge. Enjoy within a week.
Curried Chickpeas with Rice and Spinach
- 1 tsp. avocado oil
- 3 cloves garlic, minced
- 5 oz. baby spinach
- 1/4 teaspoon sea salt
- 1/2 lemon juiced
- 2 tsp. avocado oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 15 oz. can chickpeas, rinsed and drained
- 2 tsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. cinnamon
- 2 tbsp. tomato paste
- 3 tbsp. water
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- Fresh cilantro, chopped
- Green onion, chopped
- 3 cups cooked brown rice
- Heat 1 teaspoon avocado oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes until spinach has started to wilt. Add sea salt and lemon juice. Toss to coat, remove from heat, and place spinach on a plate.
- In the same skillet you used to cook the spinach, add 2 teaspoons avocado oil over medium heat. Add garlic and onion and cook, stirring frequently, until onions are soft, about 5 minutes. Add curry powder, cumin, cinnamon, chickpeas, and tomato paste into the skillet. Toss to combine and quickly add water so the pan doesn’t dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes.
- Allow all ingredients to cool. Fill 3 containers with 1 cup rice, ⅓ of curried chickpeas, and ⅓ of baby spinach. Top with cilantro and green onion. Place in fridge until ready to eat.
We hope these recipes will help you make Meal Day a success. For more recipes and tips for transforming your life, subscribe to the blog and check out our Facebook page!