Food Prep Sunday - Series 1

Welcome to my first Paleo food prep post! Hope you enjoy it as much as I enjoyed munching on it. Would love to hear how this worked for you.

This is what was on the menu this week, for the recipe click on the name of the dish below (all recipes are Paleo/Gluten Free) -

Breakfast

Bacon & Tomato egg muffins

Raisin Muffins

Lunch/Dinner

Coconut Cauliflour Rice

Chicken Curry

Chicken, Green bean and Sweet Potato Muddle

Snacks

Nut Bars (I had some left over from the weekend, the recipe will follow on in another post)

Curried Turkey Balls

Prep Time: 2.06 minutes (I was triple tasking and also preparing a roast at the 
same time so it may take you less)

Total Meals (to cover 5 days): 
X5 breakfasts
X10 snacks
X5 lunches
X5 dinners

Shopping List:

10 breasts chicken
1 pack of ground turkey mince
1 small box bacon ladens
3 small sweet potatoes
3 packs green beans
1 extra large head cauliflower
X2 avocados
X1 box cherry tomatoes
2 cans coconut milk (unsweetened)
1 box of 12 eggs

Total cost: £37.50 (avg cost 1.50 per meal/snack OR £7.50 a day)

Already in the larder/pantry:

Coconut flour 
Raw honey
Vanilla essence
X1 onion
X4 cloves garlic
Curry powder (I use garam masala and madras curry powders)
Black pepper 
2 Chicken stock cubes

How I Did It:

- turn on oven to cook turkey balls
- boil water in a big pot and when ready add all chicken breasts
- boil water in another smaller pot for the sweet potatoes
- prep all veg. Dice onions and garlic put aside together in one dish. Chop 
green beans in half. Peel and slice sweet potatoes. Ground cauliflower in food 
processor as described in method. Quarter cherry tomatoes. 
- boil sweet potatoes 
- prep your mixture for your turkey balls, the oven should be heated so pop them 
in and make sure you set your timer as per recipe instruction. 
- check your chicken breasts are thoroughly cooked and set aside to cool
- make you mixture for the bacon and tomato egg muffins, cover and set mixture 
aside. 
- cut your chicken breasts into cubes and divide into two portions. 
- in two frying pans divide and fry with coconut oil your onion and garlic mix. 
When browned add chicken
- add stock to chicken in both pans. 
- add halved green beans to one pan of chicken and add coconut milk.  In the 
second pan add coconut milk and curry powder. 
- drain sweet potatoes and add to chicken and green beans. Pepper to taste, I 
usually add some chilli flakes. Mix and divide between 5 plastic containers. 
- check on your balls! If they are ready divide into 5 plastic containers. I 
divide two per container. Keep the oven on. 
- make the batter for your raisin muffins and spoon mixture into muffin baking 
tray. Put in oven as per time in method. 
- in a large wok add your, bacon lardons, chopped onions and garlic. Once 
browned add cauliflower and coconut milk as per method. 
- remove chicken curry from heat and divide into 5 plastic containers. Keep 
chicken curry to one side of the plastic container so that you can add the 
coconut cauliflower rice when ready. 
- when coconut cauliflower rice has been cooked add to the plastic containers 
that contain the chicken curry. 
- check your raisin muffins are ready and leave on a wire rack to cool. Keep 
oven on. 
- grease the muffin tin with coconut oil and spoon your set aside egg mixture 
for your tomato and bacon egg muffins. Cook in the oven and went ready place on 
wire rack 

You're done!

Ensure all good has properly cooled down before putting in the fridge or 
freezer. 

See here for storage advice.