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Today I’m launching my new MEAL PREP Series where I show you guys how to prep a weeks worth of meals to make healthy eating on a busy schedule a breeze. Let’s get cooking!
#mealprep #healthyrecipes #howtomealprep
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BREAKFAST
Apple Pie Slow Cooker Oats:
SNACK
1 Bowl Banana Bread:
LUNCH
Creamy Leek and Potato Soup:
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DINNER
Kale Salad:
Lemon Ginger Dressing:
Oven Baked Sweet Potatoes
Ingredients:
2 large sweet potatoes
Directions:
Pre-heat oven to 375F.
wash well and stab with either a knife or fork in a few spots all around to release the steam and cook evenly.
Place on a parchment lined baking tray and bake for 1 hour or until a fork slides in easily.
Roasted Veggies
1 head broccoli
6 carrots
1 tbsp olive oil
1/2 tsp. chili flakes
1/2 tsp. turmeric powder
1 tsp garlic powder
1/2 tsp. sea salt
1/2 tsp. black pepper’
Directions:
Pre-heat oven to 375F.
Wash and chop veggies and place on a parchment lined baking sheet.
Drizzle with olive oil, sprinkle spices and roast in the oven for 25-40 min depending on how crispy/soft you want them.
Oven Steamed Fish Pockets
5 fillets of fish (thawed)
5 slices of lemon
Handful of fresh parsley
olive oil
garlic herb blend
sea salt
black pepper
Directions:
Preheat oven to 375F.
Place fish on parchment or foil paper, drizzle with olive oil, add spices, lemon and fresh herbs.
Wrap up pocket and bake in the oven for 20 mins.
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PRODUCTS USED:
Similar glass storage containers:
Wide mouth glass mason jars:
Wide mouth white lids:
Non bleached parchment paper:
Crock Pot:
My favourite blender for all my green smoothies:
Vitamix blender
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CAMERA EQUIPMENT:
CANON 60D:
50 mm LENS:
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