Mix & Match Meal Prep! How to decide WHAT to prep?! скачать в хорошем качестве

Mix & Match Meal Prep! How to decide WHAT to prep?!

★ Learn about my MEAL PREP IGNITE COURSE: https://bit.ly/2pTwvTy ★ ★ SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch ★   Learn how to meal prep using my Mix & Match Tool from my Meal Prep Ignite Course! It makes choosing what to eat so much easier, and keeps meals healthy! ★ Download your FREE MIX & MATCH PRINTABLE! https://bit.ly/2GJqQej ★ Sign up for one of my FREE ONLINE COURSES! ★ CONQUER INFLAMMATION: https://bit.ly/2FquWly ★ HEALTHY STAPLES: https://bit.ly/2IKqMLV Subscribe to our NEWSLETTER! http://mindovermunch.com/ Relevant Resources: ★ Best & Worst Foods for Meal Prep:    • Best & Worst Foods for Meal Prep!   ★ FAMILY Meal Prep:    • FAMILY Meal Prep for the Week! Mexican Cas...   ★ WHOLE30 Meal Prep:    • Whole30 Meal Prep Recipes! - Mind Over Munch   ★ $30 TRADER JOE’S Meal Prep:    • $30 Trader Joes Meal Prep Breakfast Lunch ...   ★ LOW CARB Meal Prep:    • Low Carb Easy Meal Prep Recipes! Meal Prep...   ★ VEGETARIAN Meal Prep:    • Vegetarian Meal Prep Recipes for Breakfast...   ★ VEGAN Meal Prep for Lazy People:    • Vegan Meal Prep for LAZY People + FREE GIF...   RECIPES from this video: ► BBQ CHICKEN TACOS 3 WAYS: 1 rotisserie chicken, meat pulled BBQ sauce (coat chicken to taste) ~4 cups Brussels sprouts, halved/quartered (for roasting) ~3 cups sweet potato cubes and/or wedges (for roasting) 1-2 whole sweet potatoes (for mash) soft taco shells (for serving) parsley (for garnish) Preheat oven to 425°F (220°C). Pull meat off of rotisserie chicken. Toss with BBQ sauce, to taste. On a baking sheet lined with parchment or foil, toss Brussels sprouts with oil, salt, and pepper. On a separate lined baking sheet, toss sweet potato cubes/wedges with oil and seasonings. Roast for 25-30 minutes, To make sweet potato mash, poke whole sweet potatoes on all sides with a fork, wrap with foil, and roast for 45-60 minutes, until tender. Once cool to the touch, remove skins and add to a large bowl with a splash of milk and a pinch of salt. Mash well to combine and garnish with parsley. Serve with taco shells as desired and enjoy! Yield 4-5 servings. ► 1) BBQ chicken + roasted Brussels sprouts + roasted sweet potato cubes, all served in tacos ► 2) BBQ chicken served in taco shells, with a side of roasted Brussels sprouts + sweet potato wedges ► 3) BBQ chicken + roasted Brussels sprouts in taco shells, with a side of sweet potato mash ► PESTO TUNA SALAD: 12 oz canned tuna, drained (2 cans, 6-oz each) 2-3 Tbsp pesto 1 cup frozen quinoa, cooked (⅓ per salad) 4½ cups spinach (1 ½ cups per salad) lemons x4 (1 wedge per salad) drizzle of extra-virgin olive oil red pepper flakes (optional) Drain tuna and add to a large mixing bowl. Shred tuna with 2 forks (if needed) and toss with pesto. Set aside, or portion and store for later. (Be sure to store your pesto tuna separately from your spinach quinoa salad—either in a separate container, or a divided 2-compartment container.) Portion 1½ cups of spinach for each salad, and combine with ⅓ cup of cooked/cooled quinoa. Store each salad with a lemon wedge for dressing. To assemble, toss spinach quinoa salad with lemon juice and extra-virgin olive oil. Top with pesto tuna and red pepper flakes (if desired). Serve and enjoy! Yields 3 servings ► SOUTHWESTERN VEGETARIAN PITA: drizzle of oil ½ cup diced onion 1 green bell pepper, diced 1 can (15 oz) black beans 1 can (15 oz) corn 1 cup salsa ½ tsp cumin salt, to taste pepper, to taste 3 Tbsp cilantro pita bread In a pan over medium-high heat, sauté onion and diced green bell pepper in a drizzle of oil for a few minutes. Once tender, add beans and corn and cook another 1-2 minutes. Add salsa, cumin, salt, pepper, and cilantro and stir to combine. Remove from heat, allow to cool slightly and store. Serve in a pita, with a side of roasted peppers if desired! Yields ~4 cups. ROASTED PEPPERS: 1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced Preheat oven to 425°F (220°C). Add sliced bell peppers to a lined baking sheet and roast for 30 minutes. STUFF from this video: ► ROUND GLASS 30oz MEAL PREP CONTAINERS (blue rim): https://amzn.to/2ElCytE ► GLASS STORAGE CONTAINERS (13-PIECE SET): http://amzn.to/2HDMbRX ► 2-COMPARTMENT GLASS STORAGE CONTAINERS: http://amzn.to/2GCZxyV ► 16OZ MASON JARS: http://amzn.to/2DYPxgX ► 32OZ MASON JARS: http://amzn.to/2Dnz4lW ► WIRE POTATO MASHER: https://amzn.to/2L7jVcX ► MINI TONGS: https://amzn.to/2GxzU5y ► PINEAPPLE RUBBER SPATULA: http://amzn.to/2w93OVr ► BROWN PARCHMENT SHEETS: http://amzn.to/2C1P54A ► RACHAEL RAY OIL POURER: http://amzn.to/2hmAft2 ► RACHAEL RAY BLUE COOKWARE: http://amzn.to/2sJysCh ► CUISINART CAST IRON HOT PLATE: https://amzn.to/2HBmeqG ☺ Connect with me! ☺ ☮ Instagram:   / mindovermunch   ☮ Facebook:   / mindovermunch   ☮ Website: http://www.mindovermunch.com