HEALTHY WEEKLY FOOD PREP - 15 MEALS AND SNACKS ♥ DELICIOUS CLEAN MEAL PREP IDEAS ♥ скачать в хорошем качестве

HEALTHY WEEKLY FOOD PREP - 15 MEALS AND SNACKS ♥ DELICIOUS CLEAN MEAL PREP IDEAS ♥

Hello Food Preppers! Thank you so much for checking out my video. Please show your support by liking, commenting and subscribing - thank you! I hope you love the recipes below. Lots of Love from Lozza xXx ♥♥♥♥♥ ZUCCHINI TOPPED MEATLOAF ♥♥♥♥♥ ⦁ 500 grams (1.1 lb) pork mince ⦁ 500 grams (1.1 lb) beef mince ⦁ large bunch of parsley ⦁ 200 grams (2 cups) rolled oats ⦁ 2 eggs ⦁ 2 diced red onions ⦁ 6 medium carrots (2 grated and 4 sliced) ⦁ 2 zucchinis (1 grated and 1 sliced) ⦁ 5 TBS Mrs Dash Garlic and Herb Seasoning ⦁ 2 TBS Mrs Dash Lemon Pepper ⦁ Olive oil ⦁ 3 TBS Annies Natural Organic Ketchup ⦁ 3 TBS Annies Natural Organic Smokey Maple BBQ Sauce DISCOUNT CODE FOR SAUCES, CALORIE FREE PANCAKE SYRUP, MRS DASH SEASONINGS AND CONDIMENTS If you are a first time user of www.iherb.com before feel free to use my DISCOUNT CODE AT THE CHECKOUT - SBC 515 ⦁ First time users spending over $40 will receive $10 discount of their order. ⦁ First time users spending less than $40 will receive $5 discount off their order. M E T H O D 1. Preheat oven 180C (350F) 2. Blend oats and parsley 3. Mix together grated zucchini, grated carrot, diced onions, oats, parsley, beef and pork mince and 5 TBS garlic and herb seasoning 4. Press meat mixture into 2 loaf tins lined with baking paper 5. Bake for 25 - 30 minues 6. Put slice carrots in tray, season and spray with olive oil and bake for 25 - 30 minutes. The carrots go into the oven at the same time as the meatloaf. (After the first 25 - 30 minutes, take out meatloaves and spoon BBQ sauce and ketchup over the top and lay the zucchini slices on top. Return to oven for a further 20 - 25 minutes until the tops of the meatloaves are glazed and the zuchini slices are roasted) ♥♥♥♥♥ MAPLE SWEET POTATO WITH PECANS ♥♥♥♥♥ ⦁ 2kg (4.4 lbs) Diced Sweet Potato ⦁ 2 TBS Waldens Farms Calorie Free Syrup ⦁ 1 TSP Cinammon ⦁ 1 TBS Coconut oil ⦁ 120ml (1/2 cup) Almond or Coconut Milk ⦁ Handful of crushed Pecans ⦁ Pink Himilayan Sea Salt and Pepper M E T H O D 1. Mix together and bake for 25 - 30 minutes until tender. 2. Put sweet potatoes, salt and pepper, coconut oil and almond milk into blender and whizz. 3. Top with pecans. ♥♥♥♥♥ SPRING ONION QUINOA ♥♥♥♥♥ 1. Cook 2 cups of quinoa according to instructions on packet 2. Use some of the excess oil and liquid drained from the meatloaves to sautee 5 handfuls of spring onion and mix into quinoa (By now your carrots and meatloaves should be ready to be taken out of the oven. Set carrots aside and top meatloaf with zucchini) ♥♥♥♥♥ MIXED BEAN CHILLI POT ♥♥♥♥♥ ⦁ 2 tins kidney beans (drained + rinsed) (tin is 400g or 15 oz) ⦁ 1 tin chickpeas (drained + rinsed) (tin is 400g or 15 oz) ⦁ 810 grams (30 oz) tinned tomatoes ⦁ 2 red onions (diced) ⦁ 4 tomatoes (cut into chunks) ⦁ 2 TSP garlic paste ⦁ 4 handfuls of red and yellow peppers (diced) ⦁ 3 TBS cumin ⦁ 3 TBS chilli powder ⦁ 3 TBS apple cider vinegar ⦁ Honey to taste (optional) M E T H O D 1. Stir into a hot pan the garlic, onions, peppers in olive oil. 2. Once onions are translucent add fresh tomatoes and tinned tomatoes 3. Add cumin, chilli powder, apple cider vinegar and honey to taste. 4. Add red kidney beans and chickpeas (Recipe takes about 15 minutes to cook) (Can garnish with herbs and grated cheese) ♥♥♥♥♥ GARLIC AND HERB CHICKEN BREASTS ♥♥♥♥♥ ⦁ 500 grams chicken breasts ⦁ Mrs Dash Garlic and Herb Seasoning ⦁ Squeezed juice from half a lemon M E T H O D 1. Wrap chicken in clingwrap and tenderise with meat mallet 2. Poke holes all over chicken and season with garlic and herb seasoning and lemon juice 3. Takes about 5 minutes to cook on a hot grill pan 4. Wrap chicken in tin foil to rest for 10 minutes ♥♥♥♥♥ SUPERFOOD KALE PESTO ♥♥♥♥♥ ⦁ 5 large handfuls of kale leaves ⦁ 1 large handful of basil leaves ⦁ (75 grams) half a heaped cup of raw cashew nuts ⦁ half a cup of olive oil ⦁ fresh juice of 1 lemon ⦁ salt and pepper M E T H O D 1. Whizz kale and basil leaves and cashews in blender 2. Add rest of ingredients and whizz again (Pesto will keep in a mason jar in fridge for 2 weeks) ZUCCHINI NOODLES RECIPE -    • VEGETARIAN FOOD PREP - QUICK AND EASY (Min...   VEGGIE CRACKERS RECIPE -    • ❤ FOOD I EAT (Healthy meal & snack ideas) ...   ******************************* FACEBOOK - www.facebook.com/TheBakingMadGymAddict INSTAGRAM -- www.instagram.com/bakingmadgymaddict PINTEREST - www.pinterest.com/bakingmadgym WEBSITE -- www.bakingmadgymaddict.com Lots of love Lozza xXx