sauteed veggies

#105-3 Days of Meal Prep with Sauteed Zucchini, Broccoli and Shrimp in Basil Pesto and more

Grocery List:

  • 1lb of Grass Fed Ground Beef
  • 1lb of Shrimp, Cooked or Raw
  • 2 tbsp of Grass fed Full Fat Butter, like Kerrygold
  • 1/2c of Grated Parmesan Cheese
  • 10oz Cece’s Veggie Noodle – Zucchini
  • 10oz HEB or Cece’s Sweet Potato Noodle
  • 8oz Organic White Button Mushrooms, sliced
  • 1 large head of Broccoli
  • 1 bundle of Asparagus
  • 8-10 or more large Fresh Basil Leaves
  • 2 garlic cloves
  • 1/4c Walnuts or Pine Nuts
  • 1/4c Avocado Oil
  • Pink Himalayan Salt
  • Ground Pepper
  • Garlic Granules
  • Onion Flakes
Saute in olive oil spray
Chop and coated broccoli in a little Avocado oil, salt & pepper.
Set temp to 390
Cook for 5 minutes, Shake, and cook for another 5 minutes
Add Broccoli to Zucchini and mix.
I’m bummed that I didn’t get a picture of the Air Fried Shrimp!
I coated raw shrimp in a little avocado oil, salt pepper and Parmesan cheese.
Set the temp to 390 and cooked for 13 minutes
Then add it to the veggie mix.
Add about 1/4 cup of your Basil Pesto into the veggies and mix thoroughly.
So good!
Cook your beef thoroughly then drain.
Melt 1 tbsp (or more!) of butter then add the sweet potato noodles and sliced mushrooms. Saute until soften but not mushy, about 5 min.
Air fry chopped asparagus to a temp set for 390 for 6 minutes, then shake and cook for another 6 minutes.
Add asparagus to the sweet potato and mushroom and mix.
Add the ground beef and mix!
Season with pink salt, pepper, onion flakes and garlic granules to taste.
Voila!

You may add yummy fats to these meals by adding some avocado slices or a sprinkle of sunflower, pumpkin or flax seeds.

This will yield 2 large or 3 small shrimp noodle servings and 3 large or 4 small beef noodle servings

How about some breakfast?! I’ve got another post about that right -> here!

More “3 days of Meals Prepped” to come weekly!

Sauteed Veggies with Rainbow Chard

wpid-PhotoGrid_1389759119346.jpg

I’ve been meal prepping for a while and the usual suspects in my sauteed veggies are zucchini, crimini mushrooms, yellow onions, garlic, poblano pepper and spinach or kale. I like adding herbs like cilantro or basil or fennel seed and spices like turmeric, pepper, sea salt, garam marsala or cayenne. 

Today, I’m switching things up a bit and cooking with Rainbow Chard for the first time this week! In the pic you’ll see a beautiful batch of a new kind of sauteed veggies along with protein! This includes:

  • 2tbsp of coconut oil
  • 6 purple potatoes
  • 1 Poblano Pepper
  • 3 garlic cloves
  • 1 red bell pepper
  • handful of baby carrots
  • 2 zucchinis
  • handful of crimini mushrooms
  • 2 bundles of scallions
  • 2 rainbow chard leaves
  • cilantro, sea salt & pepper

This yields about 6 cups. For protein, I’ve got 1lb of ground chicken (4 servings) & 1lb of shrimp (4 servings)!

An all organic meal for days!