My version of #mealprep.
I enjoy cooking. Really enjoy it. Creating in the kitchen relaxes and excites me - plus after 16 months without a fully functioning kitchen, I look forward to the normalcy of preparing meals. That considered, cook once, heat and eat the rest of the week is not for me. My meal prep involves preparing 'base foods' on the weekend to save time, money, and help me 'play' with food during the week. This brings on my happy dance.
This week's base food is a roasted #organic #vegetable medley. Zucchini, baby Yukon golds, baby Bella mushrooms, red bell pepper, red onion, and Brussels sprouts with olive oil, Himalayan salt, cracked pepper, fresh rosemary and thyme. Simple. Clean. Nutricious and delicious.
So far meal ideas for this week include these beautiful #veggies:
In a panini with brie and fig or date spread;
Served on top of mushroom risotto;
And in a pasta dish. (Trying chickpea pasta for the first time. Not sure if I want to do a pesto or marinara sauce... what you think?) I'm so grateful to be cooking again!!! Need help health-ing up your eating? Follow me on (Instagram and Facebook) and make sure you are on my email list at nettyejohnson.com where you'll get details on upcoming workshops and the launches for my podcast and Faith Where Fork Is book club.
I'm also opening a few health coaching slots in February (applications open 2/1). God is blessing. Exciting things are coming.
#vegetarian #fitfoodie #cleaneating #faithwhereforkis #vegan