Sunday, 13 January 2013

Sunday Food Prep

Man oh man, today was a busy day. I prepared food for the week on top of cooking breakfast and supper. I boiled 18 eggs for the week, my husband and I will both eat these. I usually have them as a snack or with some turkey bacon for breakfast.

 Next up was No Bake Energy Balls, these were so simple to make. I haven't tried them yet but the 2 youngest did and they said they were good, they wanted more.
Then I made some Vietnamese Chicken Salad for my lunch, my husband will have some as well. Here is where I found the recipe.

  
I stall have chocolate protein pancakes left from last week that I will eat this week for breakfast as well. I bought whole wheat pitas, spinach, tomato, kalamata olives and feta to make pita pizza's for lunch. I didn't make that ahead of time, I'll make it the night before I need it. 

If I want to eat healthy during the week I have to plan and prepare my meals ahead of time. If I don't it is so easy to pour a bowl of cereal or toast for breakfast and to buy fast food for lunch. I make suppers the day that I am eating them but I try to plan meals that are quick during the week. 

Hard Boiled Eggs
Eggs
Water
1 tsp salt

Put eggs in a saucepan, cover with water. Put 1 tsp salt in the water. Bring to a boil. Cover and turn off the heat. Let the eggs sit for 10-15 minutes. Place in cold water. They will be easier to peel using this method.

No Bake Energy Balls
1 cup (dry) oatmeal (I used quick oats)
2/3 cup unsweetened medium coconut flakes
1/2 cup natural peanut butter or other natural nut butter
1/4 cup ground flax seed
1/4 wheat germ 
1/4 cup chia seeds
1/4 cup chocolate chips
1/3 cup honey



Stir all ingredients together in a medium bowl until thoroughly mixed. Use a tbsp to measure out the mix. Roll into balls. Place on a baking sheet with parchment paper. Place in freezer for 30 min. After they are done in the freezer, put them in a freezer bag and take out as needed. Makes about 25 balls.


The other recipe that I read said to chill in the fridge for 30 minutes before rolling. I did not do this. The mixture was a bit sticky and crumbly but still worked out okay.

Vietnamese Chicken Salad
2 lbs boneless skinless chicken breast
4 cups of chicken broth
1 2-3 in knob of  ginger sliced
1 clove garlic sliced
handful of stems from cilantro
1/2 cup of cilantro washed,chopped
3/4 of savoy cabbage sliced thin and washed
1 large carrot peeled, grated
1/2 English cucumber, julienned
1 cup mint, washed,leaves torn
1 100 g package of no name peanut pieces, unsalted

Fish Sauce Dressing
6 tbsp fish sauce
6 tbsp fresh lime juice
1 garlic clove, minced
2 tbsp granulated sugar
2 tbsp white vinegar
2 chili peppers sliced thin, or more depending on taste 

Put chicken breast, chicken broth, ginger, garlic, cilantro stems in a pot. Bring to  boil. Boil for 5 minutes. Put a lid on the pot. Turn off the heat. Let the chicken sit for 15 min. Meanwhile, wash and chop cilantro, cabbage, and mint. Place in a big mixing bowl. Peel and grate the carrot and  julienne the cucumber, put in the bowl as well. Pour the peanuts over top.  Take the chicken out of broth and set it on a chopping board to cool down. Make the dressing. Combine everything in a small bowl. Stir to dissolve sugar. Shred the chicken with your hands and place in the large mixing bowl. Mix the chicken salad together and pour the dressing over. Mix to combine.



I made this for the week to have for lunches. I did not put the dressing on the chicken salad. I will take it with me in a container and mix it when I'm ready to eat it.

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