Meal prep this week is meant to be easy and delicious.

My grocery haul this week was around $70.  I spent roughly $55 at Walmart and stocked up on a bulk size of frozen wild blueberries and frozen dragon fruit at Target for about $15.

I’ve been following the Medical Medium for over a month now.  He recommends that to help maintain good health and keeping your metabolism running smoothly to keep your liver detoxed consume 16 ounces of celery juice on an empty stomach every morning thirty minutes before breakfast.  I have been doing this consistently for about two weeks and I was having great success with digestion.  I’m sad to report, I broke my juicer last week and I have to wait a couple of weeks to get another.

BUT, one of his other suggestions is either a Heavy Metal Detox Smoothie or a Liver Rescue Smoothie.  I have chosen to incorporate the Liver Rescue Smoothie into my morning routine and I am so happy that I did.

I also have been incorporating mini meals every two to three hours throughout the day to keep my metabolism fired up and stay full longer.  I’ve never been good at the mini meals but the way I have laid out my meals seems to be working quite well and I’m pretty pleased with myself!

My meals are looking like this for this week:

Day Starter – Liver Rescue Smoothie

Breakfast – Chocolate Covered Strawberry Overnight Oats – around 2 hours after smoothie

Lunch – Burrito Bowl with ground turkey, guac & pico de gallo – around 12 noon

Snack – Cucumbers & Sweet Peppers with Garlic Hummus – around 3p

Dinner – Spaghetti Squash with Meat Sauce – between 5-6p

Here’s to good eating and getting healthy!

I don’t know about you, but I know I LOVE sweets!  On bad days I have found myself eating an entire 4 pack of cupcakes while I watch my favorite show.  Not my proudest moment, I know! BUT…I also know I’m not the only one out there that has been there before.  Here is my way to combat those sweet cravings…DON’T DENY THEM!  Now let me be clear, I’m not encouraging you to run out to Walmart and get cupcakes, or whatever your vice is…I’m saying it is about BALANCE and making a HEALTHIER choice.  One of my favorite meals that is not only healthy but also satisfies that sweet tooth that causes me so much trouble!  So what if I told you this week I ate chocolate covered strawberries for breakfast and that it was healthy?!  You may question my sanity but stay with me.  This week for breakfast I made a quick, easy, and healthy overnight oatmeal recipe that is my take on chocolate covered strawberries.

It’s a great grab-and-go option to help make mornings less hectic all while trying to make better choices.

First, I grabbed all of my ingredients and measured everything to make things go quick.

A friend taught me that mixing all of your dry ingredients and then adding the wet in a large bowl is so much easier than trying to measure everything out per serving in mason jars.  So I mixed my dry ingredients first and then added my almond milk.  Once everything was combined together I separated the mixture into my Mason jars.  I used about ¾ cups of the overnight oat mixture per jar.  After that, I topped them with chopped strawberries.  Sealed them and threw them in the fridge for my grab-and-go breakfast this week.

Now, to some this doesn’t look like much, but you will be pleasantly surprised how full this fiber-filled recipe will keep you.

I hope you enjoy this recipe!  Leave me your feedback or comment with your favorite overnight oat recipe.

RECIPE (Makes 4 servings):

2 cups rolled oats

2 1/2 cups plain or unsweetened vanilla almond milk (I used vanilla almond milk)

¼ cup organic cacao powder (or can substitute unsweetened cocoa)

4 T powdered peanut butter

4 T organic chia seeds

2 T pure maple syrup

1 cup sliced or chopped strawberries (tightly packed)

In a large bowl, mix all ingredients except for almond milk and strawberries until thoroughly mixed.  Add almond milk and mix.  Measure ¾ cup of mixture into Mason jars or another storage container.  Top each with ¼ cup of sliced/chopped strawberries.  Seal and store in the refrigerator until ready to eat.  (Make sure that before you eat the first serving that it has stayed in the refrigerator overnight or at least or 6-8 hours).

I don’t know about you but I love Chipotle and Moe’s!  And I LOVE burrito bowls.  To keep my cravings at bay, I have found an awesome recipe that is Whole 30 approved (minus any non-whole 30 toppings) and where I initially where I came across the recipe.

Ingredients

2 tablespoons avocado or extra virgin olive oil

3 cups broccoli slaw

1 cup chopped onion

1 cup chopped bell pepper

1 stalk chopped celery (I left this out because I forgot to grab celery)

2 cloves garlic, minced

1 pound ground beef, ground turkey or ground chicken (I’ve used beef and turkey)

1 can petite diced tomatoes

1 small can diced green chiles

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika (do not substitute regular paprika)

Cooking Instructions

1. Heat oil in a pan over medium-high heat
2. Sauté broccoli slaw, onion, bell pepper, celery, and garlic for around 5-7 minutes.
3. Remove veggies from pan and set aside.
4. Brown meat and add spices, tomatoes, green chilies and mix thoroughly. Add a small amount of water if needed.
5. Remove from heat and assemble bowl: add veggie mixture to bottom and added meat sauce.  Add toppings as desired, such as pico de gallo, guacamole, etc.

Enjoy!

Recipe Credit: https://www.katrina-runs.com/whole-30-day-20-pass-the-cheese 

I love starting my day with this smoothie.  I have adapted it from the Medical Medium for ease and for one serving.  The Medical Medium says that this is an important recipe “because it offers such powerful healing support for the liver, which makes it helpful for every kind of chronic illness and symptom.” Read more about this here.

Here is the recipe I use:

1 banana

1 cup frozen wild blueberries (not regular)

1 cup frozen dragon fruit or pitaya (found mine at Target here)

½ cup purified water

Blend and enjoy!