Food Prep!!!

Food PrepThese are staples you will find in my house at all times.  I have discovered that whipping them up quickly when they are out is easier than taking 2-3 hours on a weekend day.  HOWEVER…with that being said, if you don’t have time during the week, make it happen over the weekend!!!

FOOD PREP makes eating clean whole foods easy!!!  It’s so important to be prepared as life is BUSY.  Above you will see a batch of my homemade granola bars, a huge salad, black bean hummus, avocado dip, homemade sourdough bread & chopped / bagged celery.  At dinner I always make extra.  For example, on turkey burger night my mix makes enough for 8 burgers so I can feed my family and then have enough leftovers for quite a few lunches.

Avocado Dip
3-4 avocados
Dried or fresh cilantro (I often use organic dried because it’s always in my spice drawer)
Juice of 2 lemons
Salt

Blend in your Vita-mix & store in a glass container.

Black Bean Dip
2 cans organic (non-BPA cans is best) black beans
Dried or fresh cilantro (I often use organic dried because it’s always in my spice drawer)
Juice of 2 lemons
Salt

Blend in your Vita-mix & store in a glass container.

Big Salad (chop & store in glass bowl)
1 head Napa cabbage
Kale
Romaine lettuce
Apple
Onion
Carrots
Celery
*do not add tomatoes, avocados or anything that will brown / wilt fast

Salad dressing
Daily I use black bean hummus, avocado dip and salsa (Costco has large ones that do not contain any preservatives).  These 3 things are a staple in my diet.

Amy’s Granola Bars
6-8 bananas
1/4 cup organic unrefined coconut oil
1/4 cup raw almond butter
Cinnamon
3 cups gluten free oats
1 cup sprouted pumpkin seeds
1/4 cup organic chia seeds
1/2 cup chopped unsulphured dried fruit (optional)

In your Kitchen Aid mixer put the bananas, oil, almond butter & cinnamon and mix until creamy.  Add in the oats, seeds & optional dried fruit.  Spread into a Pyrex pan & bake at 350 for 20 min.  Once cooled cut into small squares and put into 2 glass containers.  Store one in the fridge and one in the freezer.  It’s the BEST when you open the freezer and have fresh granola bars ready to eat!!!

Kale chips
Kale
Avocado oil
Salt

De-stem the kale, massage with oil & salt.  Bake for 12-15 min at 250.  Store on your counter top.  They re-cook well if they wilt a bit.

Sourdough bread – I make this for my family but it does not work for my gut as it’s gluten degraded not gluten free.  If you would like a starter please let me know!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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