Today was one of those days where I had to pinch myself sand ask, "is this really my job?"
I mean, my back really hurts, and I'm dehydrated. When I cook, I get "in flow" or "in the zone" and I literally do not even look up from my task - I don't get a drink, I forget to roll my shoulders back, I don't know what time it is, and I feel (or not) a precious moment of selflessness where I am completely lost in the moment.
I guess you could say I meditate on the job - cool!
Special requests with this meal: no tofu, no tomato paste/sauce/puree/etc., detox-friendly (client did my recent detox program and wants to keep eating this way), gluten-free, and - greens make her happy :)
My basic approach: make a few things, then combine them in different ways to make meals vary. You could have 2 bowls side by side with the exact same ingredients but one is more of a salad and the other is more of a rice bowl. Gotta keep things interesting!
Here's what I made for this meal prep:
There is definitely a twist on Southern comfort food, a Thai-inspired take on local squash, and an emphasis on fresh, bright, colors. You probably wouldn't think to combine these flavors, but you'd be surprised! I love to mix and match foods and play around with flavors - you never know when you'll find a new favorite.
The Cauliflower Mac is simply steamed cauliflower florets, smothered in a cheesey plant-based sauce (made from potatoes, carrots, and cashews as the base). It's true comfort food without the heaviness!
No weekly meal prep is complete without some trusty energy balls. You can find the recipe for my lemon poppy seed protein balls here. I would say that this is a "typical" meal prep - but the truth is, there is no typical! Everyone has different needs and taste preferences.