mealprep – My Body My Kitchen https://mybodymykitchen.com Take Control of Your Health Tue, 09 Feb 2021 03:49:32 +0000 en-US hourly 1 83289066 Meal Prep – Grits, Curried Chicken & Swiss Chard https://mybodymykitchen.com/meal-prep-grits-curried-chicken-swiss-chard/ https://mybodymykitchen.com/meal-prep-grits-curried-chicken-swiss-chard/#respond Mon, 08 Feb 2021 17:38:00 +0000 https://mybodymykitchen.com/?p=4685 You will thoroughly enjoy every single bite of this meal with coconut grits, curried chicken and garlic swiss chard.

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Would you make this meal? What would you change? This was the meal I put together with the coconut grits, curried chicken and garlic swiss chard. You will thoroughly enjoy every single bite of this meal. 

Check out the list below for links to the recipes and nutrition information per serving.

Garlic Swiss Chard: 73 Cals, 5g Fat, 7g Carbs, 3g Fiber, 3g Protein
Curried Chicken: 219 Cals, 10g Fat, 4g Carbs, 1g Dietary Fiber, 28g Protein
Coconut Grits: 288 Cals, 15g Fat, 34g Carbs, 1g Dietary Fiber, 4g Protein
Meal Total: 580 Cals, 30g Fat, 45g Carbs, 8g Fiber, 35g Protain

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Meal Prep – Chickpea Masala, Quinoa & Vegetables https://mybodymykitchen.com/meal-prep-chickpea-masala-quinoa/ https://mybodymykitchen.com/meal-prep-chickpea-masala-quinoa/#respond Thu, 03 Oct 2019 14:38:16 +0000 https://mybodymykitchen.com/?p=4172 Here's a quick tasty vegan meal prep that will keep you going! We have our chickpea masala with quinoa and mixed vegetables. This meal is also gluten free.

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Chickpea (Chana) masala Indian Curry Vegan My Body My Kitchen meal.jpeg

Here’s a quick tasty vegan meal prep what will keep you going! We have our chickpea masala with quinoa and mixed vegetables.

Recipe Links & Nutrition Info

Chickpea Masala (1 Serving): 205 Cals, 5g Fat, 28g Carbs, 10g Fiber, 8g Protein
Cooked Quinoa (3/4 Cup): 166 Cals, 3g Fat, 29g Carbs, 4g Fiber,  6g Protein
Mixed Vegetables (2/3 Cup): 50 Cals, 0g Fat, 11g, Carbs, 2g Fiber, 2g Protein

Meal Totals: 421 Cals, 8g, 68g Carbs, 25g Carbs, 16g Protein

Meal Prep Shopping List

Vegetables & Fruits
Fresh Ginger
Fresh Ginger
Frozen Mixed Vegetables
Garlic
Jalapeno Peppers
Lime (optional)
Medium Yellow Onion
Tomatoes

Spices & Herbs
Black Pepper
Cilantro (for garnish)
Curry Powder
Garam Masala
Salt

Other
Canned Chickpeas
Cooked Quinoa
Olive or Coconut Oil

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Meal Prep – Jamaican Rice & Peas, Roasted Broccoli, Chicken https://mybodymykitchen.com/jamaican-rice-pea-broccoli-chicken/ https://mybodymykitchen.com/jamaican-rice-pea-broccoli-chicken/#respond Mon, 23 Sep 2019 20:32:46 +0000 https://mybodymykitchen.com/?p=4146 Add some Caribbean flavor to your meal prep repertoire with this Jamaican rice and peas meal. This meal is gluten free.

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Jamaican Rice Peas Roasted Broccoli Baked Chicken My Body My Kitchen Meal Prep Gluten Free Easy Recipe Caribbean

Add some Caribbean flavor to your meal prep repertoire with this Jamaican rice and peas meal.

Recipes Links & Nutrition Info

Jamaican Rice and Peas: 319 Cals, 9g Fat, 52g Carbs, 10g Protein
Baked Chicken (1 Leg):
93 Cals; 4g Fat; 1g Carb; 13g Protein
Roasted Broccoli (4.5 Oz) without cheese: 130 Cals; 6g Fat; 18g Carb; 6g Protein

Meal Total Macros: 542 Cals, 19g Fat, 71g Carbs, 29g Protein

Shopping List

Herbs & Spice
Black Pepper
Cayenne Pepper
Cinnamon
Garlic Powder
Paprika
Red Pepper Flakes
Salt
Sprigs Thyme

Vegetables
Broccoli
Celery Stalk
Garlic
Yellow Onion
Whole Scotch Bonnet Pepper

Protein & Other
Brown Rice, uncooked
Canned Red Kidney Beans
Coconut Oil
Olive Oil
Unsweetened Canned Coconut Milk
Chicken Legs

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Cheddar Green Onion Pancakes https://mybodymykitchen.com/cheddar-green-onion-pancakes/ https://mybodymykitchen.com/cheddar-green-onion-pancakes/#respond Wed, 18 Sep 2019 20:13:43 +0000 https://mybodymykitchen.com/?p=4122 What should I make next with whole wheat flour? I thoroughly enjoyed these cheddar green onion pancakes this week.  You have to try them! Yes,…

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Cheddar Green Onion Whole Wheat Pancakes

What should I make next with whole wheat flour? I thoroughly enjoyed these cheddar green onion pancakes this week.  You have to try them! Yes, they are savory! I’ve had them alongside fruit and also with scrambled eggs.

Similar to the coconut waffles I made these pancakes using whole wheat flour.  One of the benefits of using whole wheat flour is the additional fiber since it is not as processed as all purpose flour. For comparison, 1 Cup of whole wheat flour has 14.6g of fiber compared to 3.4g in all purpose fiber. Fiber provides bulk in our food and helps us stay full longer.

Ain’t nothing inherently wrong with using all purpose flour; it’s very convenient.  However, I encourage you to give whole wheat flour a chance. Reminder to add more liquid then you work with whole wheat flour than you would with all purpose flour.


Prep Time: 5 mins . Cook Time: 10-15 mins. 4 Servings


DRY INGREDIENTS
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Smoked Paprika (optional)
Dash of Salt & Black Pepper

WET INGREDIENTS
1 Cup Whole Milk or Plant-based Milk
1 Tbsp Olive Oil
1/2 Cup Cheddar, shredded
1/4 Cup Water
1 Stalk Green Onion, chopped

METHOD
1. Into a bowl sift the dry ingredients. In another bowl combine and  whisk the wet ingredients until well combined.
2. Pour the wet ingredients into the bowl the dry ingredients.  Mix until wet and dry ingredients are combined. Do not over mix; batter will be a bit lumpy. Let batter rest for about 5 minutes.
3. Heat skillet or griddle over medium heat and lightly grease with olive oil or cooking spray.
4. Lightly grease skillet/griddle.  Pour 1/4 Cup of batter for each pancake. Cook until golden brown on each side; about 45 to 60 seconds on each side.

Nutrition per 2 pancakes: 233 Cals, 10g Fat, 28g Carbs, 4g Fiber, 10g Protein

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Roasted Spatchcock Chicken & Veggies https://mybodymykitchen.com/spatchcock-chicken-roasted-veggies/ https://mybodymykitchen.com/spatchcock-chicken-roasted-veggies/#respond Fri, 06 Sep 2019 20:39:52 +0000 https://mybodymykitchen.com/?p=4060 Here's a quick on sheet pan meal with roasted vegetables and chicken you can quickly make for meal prep or just a weeknight dinner.

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Spatchcock Chicken roasted vegetables carrots string beans bell peppers my body my kitchen

Here’s a quick one sheet pan meal you can quickly make for meal prep or just a weeknight dinner.

Roasting a whole chicken (or two) can be a great way to save time and money when cooking for you or your family. A whole chicken can easily provide you with enough protein for 5 to 9 meals depending on the size.  And by spatchcocking your bird you can save a lot of time during the roasting process. Check out the video below for how to spatchcock your bird.

Try this recipe and let me know what you think.


Prep Time: 10 mins . Cook Time: 45 mins . Yield: Serves 5


INGREDIENTS
1 Whole Chicken
1 Lb String Beans, trimmed
1/2 Lbs Carrots, sliced
1 Bell Pepper, sliced
1+ Tbsp Olive Oil
8 Sprigs Thyme
Poultry Seasoning (see below my marinade)
Chili Powder to taste
Black Pepper to taste
Salt to taste

Poultry Marinade (Optional)
1 Tbsp Olive Oil
6 Cloves Garlic
6 Sprigs Thyme
1 Tsp Honey
1 Tsp Black Pepper
1/2 Tsp Smoked Paprika
1/2 Tsp Chili Powder
1/4 Tsp Cayenne Pepper
1/4 Cinnamon
Salt to taste

DIRECTIONS
Poultry Marinade
In a small food processor, combine poultry marinade ingredients and blend until smooth. Or, mince garlic and thyme and combine with other ingredients in a bowl.

Chicken and Vegetables

1. Preheat oven to 425 F.

2. Spatchcock chicken (watch this video for guidance on this step): Using a pair of meat scissors remove spine from chicken. Use a knife to score the inside plate of the chicken. Turn the chicken breast side up; forcefully push down on the breast to flatten the chicken.

3. Generously season chicken with poultry seasoning or poultry marinade. Be sure to season inside the cavity and under the skin where possible. Marinate in the fridge for at least 30 minutes or up to overnight.

4. Cover a large sheet pan with parchment paper. Add bell peppers and carrots. Drizzle about 1 tablespoon of olive oil on veggies and season with salt, black pepper and chili powder; toss veggies. Make room in sheet pan for chicken. Place chicken in sheet pan and brush with olive oil if your seasoning was oil free. Place sprigs of thyme under chicken and under skin near thighs.

5. Roast veggies and chicken uncovered for 25 minutes at 425 F. After 25 minutes, add string beans and toss with carrots and bell peppers. Return pan to oven roast for another 20 to 25 minutes until chicken is golden brown and the internal temperature is 165 F.

6. Serve warm with your favorite sides like brown rice.

Note: If sheet pan is not large enough to fit string beans, roast them separately in another sheet pan for 25 minutes.

Nutrition info per serving (veggies + 5 Oz cooked chicken): 388 Cals, 23g Fat, 14g Carbs, 6g Fiber, 26g Protein

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Grilled Vegetables Marinades & Meals https://mybodymykitchen.com/grilled-vegetables-marinades-meals/ https://mybodymykitchen.com/grilled-vegetables-marinades-meals/#respond Tue, 25 Jun 2019 04:13:08 +0000 https://mybodymykitchen.com/?p=3886 Three easy and flavorful marinades for grilling vegetables: lemon herb, balsamic, honey mustard. Use your grilled veggies to make any of these simple meals.

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Grilled Vegetables My Body My Kitchen

Many of us take advantage of the summer months to grill outdoors and I wanted to share a few ideas for vegetable marinades with you. In addition to the marinades, I also wanted to show you how you can make use of the grilled vegetables in different meals.

I tested out three different marinades for grilling vegetables then made these three different meals. I used about 2 lbs of sliced vegetables (eggplant, zucchini and bell peppers) for each meal.

Grilled Vegetable Marinades Balsamic Honey Mustard Lemon Herb My Body My Kitchen

The three marinades were lemon herb, balsamic and honey mustard. The first meal is a vegetarian chickpea pasta salad with feta cheese. The second meal is a vegan grain bowl with tofu and edamame. The third meal is wrap a with chicken. Each of these meals has 19 to 26 grams of protein and 15 to 17 grams of fiber. Feel free to use any of these marinades to create any of the these meals; I simply paired them for simplicity.

Grilled Vegetable Meals My Body My Kitchen

Try these recipes and let me know what you think.

Lemon Herb Grill Veggies & Chickpea Pasta

Lemon Herb Chickpea Pasta Feta Salad Grilled Vegetables My Body My Kitchen

Inactive Time: 30+ minutes . Cook Time: 20 minutes . Yield: Serves 4


LEMON HERB MARINADE
1/4 Cup Olive Oil
2 Tbsp Mint, minced
2 Tbsp Rosemary, minced
6 Sprigs Thyme
1 Tsp Chili Powder
1 Tsp Black Pepper
1/4 Tsp Red Pepper Flakes
Zest & Juice from One Lemon

SALAD INGREDIENTS
2 Lbs Eggplant, Bell Peppers & zucchini, sliced
8 Oz Chickpea Pasta, uncooked
2 Oz Feta Cheese, crumbled
Fresh mint, rosemary and thyme, minced for garnish
1/2 Tbsp Olive Oil
Salt to taste

METHOD
1. Cook pasta according to instructions and set aside.

2. Combine vegetables and ingredients for lemon herb marinade in a bowl or ziploc bag. Let marinate for at least 30 minutes.

3. Heat grill. Place vegetables on the grill and cook for about 3 to 5 minutes per side until soft and grill lines show.

4. Coarsely chop grilled vegetables into smaller pieces. Note: This is an optional step depending on how you cut your vegetables.

5. In a large bowl, combine cooked pasta, grilled vegetables, feta cheese, olive oil, fresh herbs and salt. Toss and serve. Divide salad equally into four. This salad can be served warm or cold.

Marinade Nutrition per Tbsp: 89 Cals, 9g Fat, 3g Carbs, 1g Dietary Fiber, 0g Protein
Meal Nutrition Info (without marinade): 329 Cals, 7g Fat, 51g Carbs, 15g Fiber, 19g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer

Balsamic Grilled Veggies & Tofu Grain Bowl

Balsamic Tofu Gain Bowl Grilled Vegetables My Body My Kitchen

Inactive Time: 30+ minutes . Cook Time: 20 minutes . Yield: Serves 4


BALSAMIC MARINADE
1/4 Cup Olive Oil
1/4 Cup Balsamic Vinegar
1 Tbsp Low Sodium Soy Sauce
1/2 Tsp Cayenne
1 Tsp Black Pepper
2 Cloves Garlic, grated or mince
5-6 Sprigs Fresh Thyme
Salt to taste

TOFU GRAIN BOWL INGREDIENTS
2 Lbs Eggplant, Bell Peppers & zucchini, sliced
14 Oz Extra Firm Tofu, 1/2-inch slices
1 Cup Quinoa, uncooked
2 Cups Edamame, cooked
Salt to taste

METHOD
1. Cook quinoa according to instructions and set aside. Heat up edamame if necessary.

2. Combine tofu, vegetables and ingredients for balsamic marinade in a bowl or ziploc bag. Let marinate for at least 30 minutes.

3. Heat grill. Place vegetables and tofu on the grill and cook for about 3 to 5 minutes per side until soft and grill lines show.

4. Coarsely chop grilled vegetables and tofu into smaller pieces. Note: This is an optional step depending on how you cut your vegetables.

5. Divide quinoa, edamame and grilled
vegetables into four containers. Serve warm.

Marinade Nutrition per Tbsp: 64 Cals, 6g Fat, 2g Carbs, 0g Fiber, 0g Protein
Meal Nutrition Info (without marinade): 406 Cals, 11g Fat, 52g Carbs, 15g Fiber, 26g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer

Honey Mustard Grilled Veggies & Chicken Wrap

Honey Mustard Chicken Wrap Grilled Vegetables My Body My Kitchen

Inactive Time: 30+ minutes . Cook Time: 20 minutes . Yield: Serves 4


HONEY MUSTARD MARINADE
1/4 Cup Olive Oil
1/4 Cup Dijon Mustard
2 Tbsp Honey
2 Tbsp Lemon Juice
1/2 Tsp Smoked Paprika
1/2 Tsp Black Pepper
Salt to taste

WRAP INGREDIENTS
2 Lbs Eggplant, Bell Peppers & zucchini, sliced
4 Whole Wheat Tortillas
12 Oz Cooked Chicken Breast

METHOD
1. Combine vegetables and ingredients for honey mustard marinade in a bowl or ziploc bag. Let marinate for at least 30 minutes.

2. Heat grill. Place vegetables on the grill and cook for about 3 to 5 minutes per side until soft and grill lines show.

3. Place tortilla on a flat surface. Fill with a quarter of the chicken and grilled vegetables. Roll into a wrap and slice in half; use foil or wax paper to secure wrap. Repeat until all ingredients are finished.

Marinade Nutrition per Tbsp: 56 Cals, 5g Fat, 5 g Carbs, 0g Fiber, 0g Protein
Meal Nutrition Info (without marinade): 256 Cals, 5g Fat, 26g Carbs, 17g Fiber, 31g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer

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Meal Prep – Chicken, Cilantro Lime Rice, Broccoli https://mybodymykitchen.com/chicken-cilantro-lime-rice-broccoli/ https://mybodymykitchen.com/chicken-cilantro-lime-rice-broccoli/#respond Fri, 26 Apr 2019 20:57:37 +0000 https://mybodymykitchen.com/?p=3531 Cilantro Lime Jalapeno Rice: 194 Cals; 39g Carb; 2g Fat; 3g ProteinGarlic Roasted Broccoli (4.5 Oz) – without cheese: 130 Cals; 18g Carb; 6g Fat;…

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Meal prep - Roasted chicken, cilantro lime basmati rice, garlic roasted broccoli

Cilantro Lime Jalapeno Rice: 194 Cals; 39g Carb; 2g Fat; 3g Protein
Garlic Roasted Broccoli (4.5 Oz) – without cheese: 130 Cals; 18g Carb; 6g Fat; 6g Protein
Baked Chicken (1 Leg): 93 Cals; 1g Carb; 4g Fat; 13g Protein

Meal Totals: 413 Cals, 58g Carbs, 12g Fats, 22g Protein

Shopping List

Spices & Herbs
Black Pepper
Cayenne Pepper
Cilantro
Cinnamon
Cumin
Fresh Thyme
Garlic Powder
Paprika
Red Pepper Flakes
Salt
Protein & Other
Basmati Rice (or rice of your choosing)
Chicken Legs
Cooking Spray
Grated Parmesan Cheese (optional)
Honey (optional)
Olive Oil
Vegetables & Fruits
Broccoli florets
Garlic
Jalapeno Peppers
Limes
Whole Kernel Corn

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Meal Prep – Chicken, Garlic Broccoli Rabe, Yams https://mybodymykitchen.com/meal-prep-roasted-chicken-garlic-broccoli-rabe-yams/ https://mybodymykitchen.com/meal-prep-roasted-chicken-garlic-broccoli-rabe-yams/#comments Wed, 27 Mar 2019 03:35:41 +0000 https://mybodymykitchen.com/?p=3486 Yams, greens and chicken meal prep!  This meal is super easy and will keep you satisfied.  Click on the links in the titles below for…

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Meal Prep - Chicken, Garlic Broccoli (Broccolini) Rabe, Yams

Yams, greens and chicken meal prep!  This meal is super easy and will keep you satisfied.  Click on the links in the titles below for the complete recipes.  We’ve included the shopping list below as well. What do you think?

Meal Prep Nutrition Info & Recipe Links

Garlic Broccoli Rabe (6Oz): 78 Cals; 9g Carb; 3g Fat; 6g Protein; 4.5g Dietary Fiber
Spiced Whipped Yams (6 Oz): 179 Cals; 32g Carb; 5g Fat; 1g Protein
Baked Chicken (1 Leg): 93 Cals; 1g Carb; 4g Fat; 13g Protein

Meal Totals: 350 Cals, 42g Carbs, 12g Fats, 24g Protein

Shopping List

Spices & Herbs
Black Pepper
Cayenne Pepper
Cinnamon
Garlic Powder
Ground Allspice
Nutmeg
Paprika
Red Pepper Flakes
Salt
Protein & Other
Chicken Legs
Cooking Spray
Crushed Pecans (optional)
Honey (optional)
Olive Oil
Vegetables & Fruits
Broccoli Rabe
Garlic
Ginger
Red Onions
Sweet Potatoes

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