Between visiting family, soaking up the rare Vancouver sun, and training, meal prep was seriously neglected this weekend. I’ve got two ~~recipes~~ (loosely termed) for you. These are our lunches for the next few days.
Slow Cooker Salsa Pulled Chicken
5 chicken breasts
1 can organic salsa (I use black bean and corn, mild)
1 can pineapple chunks
Turn slow cooker on high. Add salsa and chicken breasts, and turn to coat.
Cook for 3.5 hours, then remove chicken breasts. Pull apart with two forks. Return to slow cooker, add pineapples, and let sit for another thirty minutes.
That’s honestly it. See why I said this wasn’t really a recipe?
Just to make myself feel fancier, I sprinkled this with some fresh cilantro when it was done. I plated (read: Tupperware’d) it on top of….
Roasted Cauli + Sweet Potato
1 head cauliflower
2 large sweet potato
Preheat oven to 400. Chop the potatoes and cauliflower, toss in coconut oil with salt and pepper, and roast for ~45 minutes or until nice and soft and brown. I didn't flip or shake or do anything to these while they were cooking, and they ended up really beautifully caramelized on the bottoms.
These were the only two vegetable-like things I had in the house, so that’s what I used. The pineapple salsa pulled chicken went on top, and ta-da! Meal prep for the next three days was sorted.
Snacks for the week include KIND bars (which Damien’s client gave us), apples, mango, Babybell cheeses, and lots of strawberry-mango-spinach smoothies.
To be honest, I was kind of embarrassed to post this meal prep. It’s basically just me cooking the leftover ingredients I had in my fridge.
Sometimes, though, life gets in the way of making fancy dinners and Instagram-worthy lunches. Recipes like this are how I stay on track.