Sunday Food Prep

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Hey guys - happy Sunday! Nice to see the Pats got their act together today, huh? We did not need another repeat of last week! Whoo!

Anyway, I'm checking in because this evening I took the advice of many of my blogger friends and did a 'mini' Sunday food prep. I say 'mini' because a lot of my food staples need to be prepared at the time of consumption; avocados, tomatoes, etc (at least, I like them that way). So, I mainly prepared food to bring to lunch and some protein options for dinner. I've been taking advantage of the Whole Foods salad bar WAYYYY too often lately which is not cost-effective, so I need to get back in the habit of bringing my own lunch. This should help!

So the prep was pretty simple. First, I boiled some eggs so that I can just pop them into my lunch bag before I head out in the morning. Eggs are an excellent source of protein, choline, and B vitamins (eat the yolks, people!). 

Next, I washed, dried and cut the ends off of green beans. I like to eat a vegetable for lunch at work and sometimes I'm not in the mood for salad so these serve as a great accompaniment to hard boiled eggs and a piece of fruit.

I love chicken salad, but, I like to make it myself so that I can control what goes into it. Today, I baked 4 breasts of chicken. 2 1/2 went into this chicken salad with 3/4 of a chopped apple, chopped pecans and cashews, thyme from my garden, 2 tbs of organic mayo, and a couple tsps of dijon mustard, salt/pepper to taste. This will be great on a salad or on an open face sandwich or small organic tortilla wrap.

And so, I made myself dinner. haha.

Then, I cut the rest of the chicken into strips and tossed it in my fav Cindy's buffalo sauce.

Again, love these on a salad or even just plated up with a veg and a protein.

So, that wraps up my food prep. I do actually enjoy putting together a fresh meal for dinner most nights of the week so I didn't want to prep everything. Plus, who knows what I will be in the mood for?! But, this will really help me with my lunches at work and also provide the staple for different dinners this week. I'll share what I put together with this stuff at the end of the week.

How do you prepare for the week on Sundays??

Have a great one! xo

ZOODLES!!

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I think I've mentioned before that there are a handful of Australian vegan bloggers I follow on Instagram who post the most beautiful smoothie bowls, salads, fruit mash-ups that I have EVER, EVER seen. It's like they're all professional food stylists. Here's a few if you're interested --> lonijane and onehungrymami and thefitfoodieblog

So, I've totally tried to replicate some of their smoothie bowls, but, lately I've been super jealous of the ZOODLES they've all been making! Zoodles are basically noodles made from zucchini or other types of squash or eggplant. I've never used any other blade on my cuisinart food processor besides the standard one, but, I asked my mom if there was another blade that might make something that at least shreds these vegetables into something like a zoodle. Alas, there is! Hooray!

So it definitely shreds the zucchini more than noodles it, but, whatever. It's still cool.

Anyway, I wasn't sure what to do with them so I figured pesto might be good. I defrosted one that I made a few weeks ago and mixed around the zoodle shreds in it with some fresh organic tomatoes, diced basil from my garden, parmesan and....

Oh... some pea and prosciutto raviolis. You know, I wasn't sure if it would be good on it's own....

Love raviolis.

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And, yes, this was SO GOOD! So pesto-y and flavorful! A nice, light, healthy Italian dish! 

So tell me.... ever made zoodles? Do you have a zoodle-maker? What's the consistency? I'm so intrigued!

Have an awesome week! xo 

Tasty little antioxidant salad

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When funfitflavor first started, I was posting A LOT of salads. So much so that I've been kind of against posting them for a while now. I'm breaking my rule tonight because this simple little garden salad is packed with antioxidants and a homemade dressing that would be good on ANYTHING. Also, this little salad was inspired by one that we got last week in Portland. (OMG it was so good - we were raving about it! I'll save that one for a later date once I perfect it. Sorry for the tease!)

Anyway, here's how this one goes!

First, turn a small saute pan on low and toast some pecans.

Next, Start with some organic mixed greens. Top with crumbled goat cheese and chopped avocado. Then, once the pecans are toasty - chop them and top the greens.

For the dressing - mix 2.5 parts extra virgin o/o with 1 part rice vinegar, add a hearty squeeze of a quality honey mustard. Add in a clove of chopped garlic and a little bit of thyme, salt, and pepper. Blend.
(Oh, I made it with chicken tonight because I needed some protein, but, I actually like this salad better without it. The flavors are excellent.)

Drizzle the dressing and serve. I call this an "antioxidant salad" because pecans are LOADED with antioxidants. They have more than any other nut! Plus, the mixed greens, avo, and garlic in the dressing are all winners when it comes to antioxidants. Enjoy!

Have a great week! xo