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These meal prep recipes are great for breakfast, lunch and dinner on a low carb healthy lifestyle!
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GREEN SMOOTHIE BOWL
1⁄2 cup coconut milk, full-fat
3⁄4 cup kale
3⁄4 cup spinach
1⁄2 small avocado
1 Tbsp almond butter
1 Tbsp sweetener, to taste
1⁄2 tsp cinnamon
1⁄8 tsp salt
MEDITERRANEAN DRUMSTICKS
8 chicken drumsticks
3 Tbsp oil
1⁄2 cup parsley, chopped
2 Tbsp dried oregano
2 tsp dried sage
2 tsp garlic powder
2 tsp onion powder
juice of 1 lemon
1⁄2 tsp salt
1⁄4 tsp black pepper
Preheat oven to 375°F (190°C). Pat chicken dry with towel. Mix oil and spices together, then coat drumsticks completely. Marinate for 30 minutes, or overnight if preferred. Add chicken to a wire rack on a baking sheet and bake for 45 minutes, until cooked through to 165°F (75°C). If you don’t have a rack, place chicken on a lined baking sheet and cook 30 minutes, flip. Bake another 15-30 minutes, until cooked through.
TABBOULEH
2 cups broccoli rice
1 cup cauliflower rice
1 cup cucumber, chopped
3⁄4 cup cherry tomatoes, quartered 1 cup (150g) red onion, chopped
1 cup parsley, chopped
1⁄2 cup cilantro, chopped
1⁄4 cup mint, chopped
1⁄2 cup pumpkin seeds
salt & pepper, to taste
3 Tbsp extra virgin olive oil
juice of 1 lemon
Whisk olive oil and lemon juice together. Add everything to the mixture and toss to coat. Season to taste with salt and pepper.
SRIRACHA MEATBALLS
1 lb ground beef
2 Tbsp sriracha
1 Tbsp apple cider vinegar
3 cloves garlic, minced
1 egg
1⁄2 tsp ground ginger
1⁄2 tsp salt
1⁄4 tsp black pepper
Preheat oven to 450°F (230°C). Mix meatball ingredients together until well combined. Roll into balls. I use a 4-tsp cookie scoop to make it easier and for size consistency. Place in glass baking dish and bake for 12-14 minutes. Serve with sauce and a base of your choice!
SAUCE
1 Tbsp oil
1⁄4 cup onion, minced
11⁄2 cups tomato sauce
2 Tbsp sriracha
2 Tbsp apple cider vinegar
1⁄4 tsp ginger paste
red pepper flakes, to taste chopped cilantro as garnish
Sauté onion in oil. Add other ingredients. Bring to a boil, then reduce to a simmer for 15 minutes. Garnish with cilantro and chili flakes. Serve with meatballs.
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