Coach G - Fit Family Fun!

After a two-week hiatus, it's back to meal prepping. I had to dig into my freezer and use up some of my reserves due to not meal prepping. Although Monday is Memorial Day here and, therefore a holiday, I'm still meal prepping on Sunday. It's been raining all week and weekend and I haven't had much time to work on my garden. Tomorrow's forecast calls for a nice day so I wanted to take advantage of it. I love love love my summer garden! So far we have been able to pick about half a pound of strawberries per day for the past week. My lettuces, which came back from last year on their own, are growing well and we can start to eat some of them. A lot of my summer prepping will be dependent on what I can pick from the garden. This also encourages the kids to eat fruits and veggies since they see where their food is coming from and they can help me tend to them and pick them.  This week's meal prep took less than two hours (if you don't count the slow

Today I realized that there are three things that I ALWAYS do before starting my meal prep. It's become such a habit that I never noticed it! It's a pre-prep prep of sorts!  Clean out the fridge - Get rid of the leftovers from the previous week. By now they've been sitting there for 1 week and for me that's the limit on keeping food. You make room in the fridge and you make sure that someone doesn't grab something that's on the verge of going bad by mistake. Do the dishes - I always make sure that my sink is empty when I start my prep. I start off by washing my veggies in there so I need the room and I'm constantly putting things to wash as I'm working. If you don't do this you will end up with a massive amount of dishes at the end and it will seems so overwhelming and might turn you off from prepping. Another way to avoid this is to clean as you go as well. Take out the trash - Again, I like to start out with an empty trash can. You don&#

This is the easiest recipe it has 5 ingredients and it's a set it and forget it type recipe. Ingredients 2 lbs stewing meat cubed 4 large carrots 2 tbsp red wine vinegar 2 tbs lemon and herb seasoning salt and pepper to taste Instructions Add all ingredients to the slow cooker and cook for 8 hours on low or 4 hours on high. Serve over rice.

This recipe is delicious and protein rich. The kids, big and small, really like it. I like to top it off with some fresh tomatoes and avocado. Ingredients: 1 rotisserie chicken, deboned and diced 1 cup quinoa 1 (10oz) can mild enchilada sauce 1 cup corn kernels, frozen, canned or roasted 1 (14oz) cup canned black beans, drained and rinsed 2 tbsp chopped fresh cilantro leaves 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp chili powder salt and freshly ground black pepper, to taste 2 cups shredded cheddar jack cheese, divided 1 avocado, diced (optional) 1 Roma tomato, diced (optional) Instructions: In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray. In a large bowl, combine chicken, quinoa, enchilada sauce, corn, black beans, cilantro, cumin, garlic, and chili powder; season with salt and pepper, to taste.  Stir