Breakfasts, lunches, and a snack for this week’s meal prep! More info in description.
Breakfasts: egg, mushrooms, prosciutto, mozzarella, and green onion.
Lunches: slow cooker chicken taco filling to have with corn tortillas and toppings. I’ll take hot sauce and guac separate.
Snack: homemade bark. For the bottom, I mixed unflavored grass-fed beef bone protein powder, plain Siggi yogurt, 2tbsp of ground chia and flax mix, homemade vanilla, and a tiny bit of maple syrup together and spread it out on parchment.
For the top, I drizzled 85% dark chocolate over it and added some Crazy Richard’s almond butter blobs and some dehydrated ground strawberries. I finished it off with a sprinkle of celtic sea salt and froze it on the sheet for five hours before breaking it up into bark in a gallon ziploc.
I’ll also have a Granny Smith apple every day.
by Bugaboobop
7 Comments
Please include the recipe / list of ingredients for the taco filling!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
For the tacos, I throw 4 skin-on, bone-in chicken thighs in a slow cooker with one can of red enchilada sauce, one small can of green chilis, bunch of cumin, a packet of taco seasoning (Siete is the one I used), garlic powder, onion powder, black pepper, juice of one lime, white onion, and about 6 garlic cloves and cook on low for 4-6 hours or until thighs hit 200f.
Take the thighs out once they hit 200 and let cool enough to de-bone and discard bone and skin and shred meat. Now take an immersion blender and blend all the stuff inside the slow cooker into a sauce before adding the shredded chicken back into it. Cook another 30 mins on low and done!
I eat it over toasted corn tortillas with white onion, cilantro, queso fresco, hot sauce, and some guac. It’s such a great lunch that’s easy to make, and it’s fun! I make it for dinners a lot too.
That bark looks off the charts. Well done!
https://preview.redd.it/zrdgvfv41feg1.png?width=2446&format=png&auto=webp&s=11f65d63070a9c06a0479c915fbfe50099b3e3bd
Forgot to add I also made my hubby some matcha chocolate chip GF cookies for snacks too to go with his 🤪.
2½ cups Caputo GF flour (300 grams) • 4 teaspoons matcha green tea powder • 1 teaspoon baking soda • ½ teaspoon salt • 1 cup butter, melted (2 sticks) • 1 cup brown sugar (210 grams) • ½ cup granulated sugar (100 grams) • 2 large eggs • 2 teaspoons vanilla extract • 1½ cups chocolate chips
Mix melted butter with sugar and add eggs and vanilla before mixing into all dry ingredients and choc chips. Put in fridge for 2 hours. Scoop into balls on a tray and then into the freezer for 30 mins.
Remove from freezer and straight into oven to cook at 350 for 13-17 mins. Check at 13 mins. Should be brown around the edges but pale and fluffy looking on the top when done. I ran out of choc chips for this batch and just had enough for the batter. I usually dot a few on the tops to make them cuter.
Looks wonderful!
Tacos are a great idea, I love meals that can be a little bit “interactive”
How are reheated eggs? I’ve been skeptical of trying them