the ladies? brunching? sunday funday?
no no, well yes, but no they are (also) for meal prepping!!!! wooo.
(why do i feel like im “wooing” alone…)
good morning, it’s shley:thirty! ⏰
RIP 
sunday after working an eight hour shift i forced myself to meal prep for my week. and once i got started, let me tell ya, i was on a roll! i made two types of chicken as my main dish for my lunches, pesto chicken and greek chicken. i know i know, the pictures of my after creations could be more aesthetically pleasing to the eye, but its the inside that matters right? or really how it tastes that matters.
CHICKEN
(real simple stuff, guys) 
- grab two chicken cutlets, place in a lightly oiled baking dish, add a layer of pesto to the chicken.. give it a little massage.
- grab another two chicken cutlets and in the same lightly oiled baking sheet placethe chicken, add a layer of homemade(store bought, we cant always be extra) greek yogurt taziki, and BAM!!
- bake at 375 degrees for 20-45 mins(depending on the thickness of the chicken)
for my sides i made roasted brussel sprouts, purple sweet potatoes, miracle noodles andbeet noodles (first timer). and now that i look at the picture i see a completely UNINTENTIONAL color theme.
MIRACLE NOODLES
what are these miracle noodles?
okay (takes deep breath) miracle noodles are; “keto, paleo, certified gluten-free, grain-free, soy-free, certified vegan, certified kosher, and blood sugar friendly. “
Founded by Dr. Jonathan Carp, a dermatologist since 2000, started Miracle Noodles in 2006. Company’s mission is:
Providing healthy, delicious, guilt-free eating
Providing foods that help people heal through providing delicious foods for people with dietary restrictions like diabetes, celiac, certain seizure disorders, and general weight loss goals.
Providing foods that take the anxiety out of eating by adhering to strict guidelines on sodium, calories, non-gmo, gluten free, healthy fats, and natural.
Always increasing the quality, sustainable sourcing of our products, and ethical values inculcated to us by our families and giving back a portion of our profits to our Kiva microfinance partners – helping people worldwide.
they are extremely simple to make, cook a lot faster than regular pasta and taste like noodles to me. im a fan. i think ill be a converting over to miracle noodles. less calories, less carbs and no sacrifice in taste really, SOLD.
its time i be honest with you guys. ive been avoiding it, tiptoeing around the sadness.
ALMOND CASHEW BANANA BREAD
i killed my bread.
my almond cashew bread (made from leftover pulp from the milk)
RIP.
i attempted to step out of the box and make a swap in flour (coconut for organic white flour) and will lets just say coconut flour was not up for the task.
so stay tuned… im letting the bread rest, see what i did there… and im going to make fudge… yup freezer fudge.
IM NOT DONE YET…. HANG IN THERE… I TOLD YOU I WAS ON A ROLL!!
CASHEW CHEESE
next up, cash-yewww cheeese!! the one and only for the one and only recreation of the source avocado toast! another super simple recipe. i doubled the recipe because, zero self control.
again super simple… im seeing a theme this week, you?
*a food processor will help big time*
- 1c. raw cashews (gotta soak them nuts, 2 hrs minimum) drain and rinse
- 2 tbs of nutritional yeast
- 2 tbs of fresh lemon juice
- 1/4 tsp garlic
- 1/2 tsp salt
- 1/4 black pepper
- 1/4 water
personally i season based off of taste not measurements but these are good guidelines to follow.
throw all ingredients into the food processor (except h2o), start the food processor and add water. let it process for 11 3/4s of a second, stop and scrape sides and then pulse till you have a hummus consistency and if you dont… well then it wasnt me. BAM!! cash-yeeewwww cheese for your avocado toast fantasies.
that’s all folks!
feel free to comment, ask questions, add suggestions.
