Minimal Meal Prep

Some weeks are just more hectic than others. And while meal prep is still important, it can’t take as much time as I usually spend. So I have a 2 hour emergency plan that gets me all of the food I need without all of the cooking time.

What I Make:

8 pounds roasted sweet potatoes

2 spaghetti squash pizza bakes (6 servings each)

What I Buy:

8 pounds sweet potatoes, gluten free quick oats, coconut oil, canned coconut milk, 2 spaghetti squashes, 2 cans tomato sauce, 1 onion, 1 pounds ground turkey, eggs and a gallon of almond milk. *This all lasts me ~5 days.

The Routine:

  1. Preheat oven. Microwave spaghetti squash until spaghetti-like. Cook turkey in tomato sauce.
  2. While turkey is cooking, stab the sweet potatoes with a knife and wrap them individually in foil.
  3. Construct the pizza bakes and put both in the oven on the top rack. On the bottom rack, place the pan of foil-wrapped sweet potatoes.
  4. Bake the pizza bakes at 350 for 40 minutes, then remove them and bump the heat up to 425. Cook the sweet potatoes for another 30 minutes.
  5. When the sweet potatoes are done, let them cool for about 10 minutes, then peel them and put them in a food processor. I puree them all up since it’s easier to portion out. I use them in my post-workout shake for a quick carb source as well, since it’s easiest to just prep one big carb source, and it’s only a week.
  6. When the pizza bakes are cooled, slice them up into six squares each. Store it all in the fridge for up to 5 days. And you’re good to go for the week!




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