Welcome to Day 5
Let’s talk about preparation! This is EVERYTHING!!
I know… No one likes spending hours in the kitchen preparing their food for the day. Especially in our fast-paced lives, we just don’t have time for that.
On the other hand though, preparing your food in advance will not only save you time, but you won’t have excuses to eat fast food and it will also save you money.
I will usually prepare my food on my Sunday.
I portion it out into containers and place it into the refrigerator so I don’t have to prepare it every day.
Here’s a tip: When you make dinner for the night, instead of making just enough to eat that night, add in extra so you can take some to work the next day. This requires ZERO extra time and you will be preparing for the next day.
Example: If you’re making sweet potatoes, don’t bake 2, bake 6. See… Leftovers. Same thing with protein, veggies, etc.
Prepare for tomorrow’s lunch at work.
Take a picture of your containers and post it in the Facebook Group.
I’m not asking you to prepare the entire week (unless you want to).
I’m talking baby steps here people!
Here is a link to some of my favorite containers for meal prep.
They have many, so feel free to shop them.
If you’re looking for a healthy breakfast that’s both high in protein and rich in complex carbs, we’ve got it. These super easy-to-make Sweet Potato Egg Cups combine the two and essentially creates a mini frittata! Plus, since you get two per serving, and there’s 12 egg muffins… that gives you six days worth of grab-and-go breakfasts. Or, you can freeze them and reheat them when you want them!
Sweet Potato Egg Cups
Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 40 min.
Yield: 6 servings, 2 each
Nonstick cooking spray
3 medium sweet potatoes, shredded
3 tsp. olive oil, divided use
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 medium onion, chopped
1 cup broccoli florets, chopped
12 large eggs
¼ cup shredded cheddar cheese
1. Preheat oven to 375° F.
2. Lightly coat a twelve-cup muffin tin with spray. Set aside.
3. Squeeze moisture from sweet potatoes using a clean kitchen towel.
4. Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired. Divide evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.
5. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
6. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.
7. Place eggs in a large bowl; whisk to blend.
8. Add onion mixture; mix well.
9. Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.
10. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.