Meal Prep for the Week from Feeding Ger Sasser - E

I love this paleofatkid.com photo of Ger and his San Francisco Fire team. They were definitely #firedup at their first 2015 GRID match. I hope you catch some of the action on npgl.com.

Here's another weeks worth of easy meal prep if you find some time this week. No one ever said, "I wish I hadn't done all that meal prep."

My Meal Prep for the Week from Feeding Ger Sasser plans aren't as big as some of the others. This is on purpose.  I think if you get a little meal prep done, you are well on the road to eating healthy foods and being less stressed about it. I also know that you will want to pick up your go-to meal when you just can't do much else.
 If you don't get any snacks or breakfast prep done, that's ok, too. It's something to shoot for another week. Be ok with it. ANY prep is GOOD prep, so start with dinners.

If you see something on here that doesn't appeal, or you don't like, just choose something else and substitute.

As you look through the recipe links, make your shopping list. Write down what you don't already have on hand. It's also a good idea to check in the kitchen to make sure you do have the other items.

While things are cooking, get your containers out. (and their lids.) You could label everything. You could stack them according to the week, too, but you don't have to.  Keep it simple until you find your groove.

PROTEIN

Paleo Apricot chicken

Sausage and Artichoke Skillet

Tuna Avocado Salad

SIDES

Balsamic Roasted Sweet Potatoes

Eat Your Vegetables!

Marinated Mushroom Skewers

SNACKS AND BREAKFAST HELP

Big Healthy Cookies

The Best Nut Butter Bars

Pumpkin Paleo Crunch

Paleo Apricot Chicken

I am a teacher in need of a snow day..... I am several recipes behind on this blog! So, we did not have Apricot Chicken tonight, but when we had it, it was really very good!

Chicken....we eat a lot of it. We don't want to eat it the same way all the time, right?

I took 1 cup of dried apricots and cut them up with scissors; maybe into thirds. You might want to use a knife, or a food processor. ( I am getting a food processor for Christmas!!)

I put the dried apricot pieces into a small bowl and added:

1 TBSP dry mustard
1 TBSP + 1 tsp Colavita  Balsamic Vinegar
2 TBSP coconut oil (melted)
1/2 tsp chipotle chili pepper ( or less cayenne pepper)
2 TBSP raw honey

This made a chunky glaze of sorts.
Then I rubbed a baking dish with coconut oil and placed 4 huge chicken breasts in the dish. I put the glaze over the top of the chicken and covered the dish with plastic wrap. I put it in the refrigerator to marinate for an hour. (It marinated an hour because I was going to CrossFit Countdown for a WOD - a half-hour would probably be fine, if you are in a hurry...)

When I got home from the box, I removed the plastic wrap and I put the apricot chicken in a 400 degree oven. I left it there for 12 minutes, then took it out and turned the chicken over and brushed the glaze on the top of the chicken.
 I put it back into the oven to roast for 12 more minutes. I took it out and turned it, and basted it again. It went back into the oven for 8 minutes.

We had coconut oiled, roasted zucchini on the side, and some nuts. Yum!

                   

                   Thanksgiving has come and gone. Christmas tress are going up. I am already thinking about what the costumes will be for the Halloween WOD next year..... Ger, I have an idea! (but this is going to be hard to beat....)