Thursday, October 8, 2015

Mean Prep 10/4/15

Hey Folks!!

Late but better late than never right? But if you follow me on instagram (which you should) you've already seen what I prepped for the week.

I've been working to transition back in to a mostly pescatarian lifestyle over the past couple months, not only because I just LOVE seafood, but because it seems to be what my body operates best with. Don't get me wrong, I still love red meat. And I don't feel bad (physically) when I eat it, I just have had the best success with where I have been trying to push my body. Again, I have nothing against red meat. Or chicken (it just gets boring). Nor am I saying you can't achieve physical success with your body eating any of these things. I'm just repeating what I found success with.

That said, here's what I made for the week:


Snapper. I LOVE red snapper. It's my favorite fish ever. I went to my local international grocery where they sell and butcher all kinds of fresh and mostly wild caught (more on this in another post) meats, and purchased two fish butterflied open with the head on. I know a lot of people (typically Americans) get freaked out by the having the head on, it doesn't bother me and I usually don't eat the head unless I am eating a whole fish in one sitting. So why did I keep it? Simply, I don't like wasting food. Someone in my house will eat it or it can be used for soup. Who doesn't love homemade soup?



Cooked Snapper.

After cleaning and descaling (more), I took some fresh baby spinach and added a little olive oil, jerk seasoning, fish seasoning, and other spices, mixed it all up and stuff it inside the fish. On the outside I sprinkled a little smoked sea salt and fresh cracked black pepper. That's it. Really simple and easy. Cover with some foil and throw it in the oven for about 45 minutes to an hour and it's done.

One of my favorite vegetables to eat is Bok Choy. Fortunately for me it was on sale for 0.69 cents per pound at Safeway--yay! The unfortunate part was I had to go to 3 different stores to get what I wanted. As a side note, bok choy is to die for with salmon. Not sure why but just take my word for it.

Finished Bok Choy
I sauteed some garlic, red onion, and peppers in some olive oil then added the chopped (and cleaned) bok choy to the pot. Bok choy cooks really quickly so you have to be careful not to overcook it.


Lastly I boiled some banana and Jamaican sweet potatoes and that completes breakfast for the week. Stuffed snapper, sauteed bok choy, and boiled sweet potato and banana.


For lunch I made some shrimp & spinach pesto pasta using brown rice pasta. Can I just mention how much I despise cleaning shrimp? Particularly when they claim they've cleaned and deveined them but really haven't. Bruh.

About half way through cooking the shrimp I added a couple handfuls of baby spinach. This is a great way to get more greens into your diet without really noticing it.I think I got this pasta from Trader Joe's. I rarely eat regular white pasta anymore for a lot of reasons but I won't get into that in this post. Just know that it is clean eating friendly aka guilt-free. 

The pesto I used is also from Trader Joe's and it is so delicious. I just added about two tablespoons to the pasta and tossed it in. At the very end I added some chopped cilantro, because I think it makes everything taste better. This is a great quick meal to make, it takes about 12 minutes to make (not included the time to clean the shrimp).Dinner:

I don't have individual pictures of the dinner items however they are pictured above in the bottom right. I baked some Whiting fish (wild caught of course) and steamed some broccoli. Really simple and easy meal.

What did you guys prep for the week? Use the hashtag #sundayprepdayfff in your meal prep posts (regardless of the day) and we will share your pictures!!

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