Last week was all about eggs, fresh citrus, and fish. I could literally eat these things every single day and be a happy little lady. Actually, I am pretty sure that I did eat these things every day last week. Naturally, I was blissfully unaware of this until I was typing up this post. Fortunately eggs and fish are two power foods that are packed with protein, healthy fats, and a host of nutrients to fuel our bodies properly!
Last weekend I got a few texts from my dad with photos of what he had prepped on Saturday: two soups, four types of pesto, lasagna, and a basil oil.
And people wonder how I got into food prep…from the original food prep master himself, of course! And yes, I have my dad in my phone as “daddy”, I am a daddy’s little girl through and through!
Although I didn’t spend 4 hours cooking like my dad, I did get a good hour and a half in the kitchen prepping in. Here is what I prepped:
- Veggies (washed, peeled, and cut carrots and celery)
- Salmon cakes [recipe]
- Creamy tomato basil soup [recipe]
- Quinoa salad [cucumbers, peppers, tomatoes, celery, and pesto]
- Baked tofu
- Hard boiled eggs [recipe]
- Sautéed broccolini
- Pesto [recipe below]
- Muffins [recipe coming soon]
Scrambled eggs with zucchini, kale, and salsa with half of a grapefruit on the side
Kale, mushroom, and shredded carrot dunkin’ egg nest, with half of a grapefruit
While I was peeling the carrots during food prep, I just went ahead and peeled an entire carrot, sautéed it in a little olive oil with kale and mushrooms. Then, I used my friend Amy’s recipe to make a “nest” and cracked some fresh black pepper on top.
Lemon pesto baked cod with fresh greens, sautéed yellow squash with mashed avocado and half of a grapefruit
To make the pesto I used about 2 cups packed fresh basil with 1 cup packed kale, the zest and juice of one lemon, and enough olive oil to get everything moving.
For the cod, I preheated the oven to 400 degrees and prepared a cookie sheet with nonstick cooking spray. I sprinkled black pepper on top of the cod, spread pesto on top, a couple of lemon slices, and baked for 12 minutes.
Cod with a blueberry balsamic reduction, sweet potato with cinnamon, and sautéed asparagus, pepper, kale, and red onion
I got this idea from my dear friend Lindsay! To make the blueberry balsamic reduction, bring 1/4 cup broth to boil in a sauté pan on medium heat, add 1/4 cup blueberries and 1 Tbsp balsamic vinegar, simmer for 5-10 minutes until thickened. Top fish and enjoy! (This would be a good addition to dessert too!)
Banana, pear, and frozen blueberries with cinnamon
Sautéed broccolini with tomatoes and a “poached” egg with half of a grapefruit
This was my first time attempting to poach an egg. I still have some work to do, but it was super delicious!
Tuna mixed with spinach, cucumber, peppers, and salsa with almonds and half of a grapefruit
Quinoa salad with broccolini and salmon cakes
Layered salad with cucumbers, carrots, celery, spinach, romaine, tuna, and a hard boiled egg with almonds and a clementine
Tomato basil soup with tofu “croutons”
To make the tofu “croutons”, I used the pre-baked tofu and brushed it with egg whites before dipping in seasonings. I used a mixture of cajun, smoked paprika, black pepper, red pepper flakes, and almond flour. Then I sautéed them on the stove top with a little olive oil to get crispy. I actually had this for dinner a couple nights last week!
Cajun haddock topped with pear avocado salsa, sautéed zucchini, carrots, and red onion with sriracha and red pepper flakes, and a baked sweet potato
To make the haddock, I mixed together about a tablespoon of apple cider vinegar with cajun, crushed red pepper flakes, and black pepper, drizzled it on both sides of the fish then baked at 400 degrees for 12 minutes.
For the pear avocado salsa, I chopped up one pear and sautéed it in about 1 tablespoon coconut oil over medium-low heat until slightly softened. Then I cut half of an avocado and mixed the two together in a bowl with a little lemon juice and black pepper.
In case you are wondering, I get my fish through Sizzlefish. My parents first sent me a package when I moved in, and I have been hooked ever since. I rely on fish for my training runs after having the best personal performance. Since I am nowhere near an ocean, Sizzlefish provides top quality, untreated fish delivered straight to your door.
Also, I am in no way associated with Sizzlefish, just wanted to share the love!
Questions Of The Day
What is your favorite way to enjoy fish?
How is your food prepping going?