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Lunch box 2023

 

BREAKFAST: Carrot Cake Overnight Oats w/ Eggs [51P, 88C, 23F / 693 CAL]
*This recipe yields 1 serving. Macros are calculated per one serving including eggs*

Ingredients:
1/2 cup rolled oats
1/2 tbsp chia seeds
1 tbsp pecans
1 tbsp chocolate chips (opt.)
1/4 cup shredded carrots
1/2 milk of choice
2 tbsp honey
1/2 tsp cinnamon
1-1/2 scoop of unflavored whey protein
Pinch of salt

Mix all of your ingredients for your overnight oats together in a container and pair them with two boiled eggs.

LUNCH: Skirt Steak w/ Potatoes and Bell Peppers [57P, 80C, 30F / 840 CAL]
*This recipe yields 5 servings. Macros are calculated per one serving including rice*

Ingredients:
2.5-3lbs of Flank or Skirt Steak
2-3 Bell Peppers (opt.)
4 Yukon Potatoes
4 cups of Pico de Gallo (1 1/2 Jalapenos, 3/4 Yellow Onion, 2 Roma Tomatoes, Cilantro)
Himalayan Salt
Pepper
2 cups of dry Jasmine rice

Sauce Ingredients:
Blend 4 Roma Tomatoes, 1/2 Yellow Onion, and 2 Garlic Cloves with 2-3 cups of water
*My blender is small so I had to make two separate batches*

Start by cooking your flank/skirt steak in a pan with avocado oil—season with salt and pepper. Add in your pico, stir to combine, and saute for a few minutes. Add in your potatoes/bell peppers and blend everything for your sauce while that is cooking. Add your sauce and water to your meat and let it simmer for about 15 minutes or until your potatoes are cooked.

THAT IS IT! Enjoy your meal preps chef! 👩🏽‍🍳