Once a week I prepare the week’s meals for my son. I take it over to his place on Monday mornings and assemble it all in his meal prep containers. He works out and doesn’t want to negate his hard work at the gym by eating improperly, so he retained my services to prepare his meals each week. He prefers meals higher in protein and (good) fat, and lower in carbs.
Here we have Greek meatballs using low-fat, organic grass-fed ground beef; tabbouleh; guacamole; Greek non-fat plain yogurt with cucumber and garlic; and a small rosemary roasted red potato. For breakfast, I always make steel-cut oatmeal. I also made a green smoothie (not pictured) that consisted of: spinach, grapes, cucumber, carrot, apple, celery, lime, tangelo orange, frozen banana, mint, almonds and water.
2 lbs. organic grass-fed low-fat ground beef
3 slices whole-wheat gluten-free bread, dipped in a cup of milk and squeezed to remove excess liquid
1 yellow onion, minced
4 cloves of garlic, minced
1/3 c finely chopped fresh oregano
2 tbsp finely chopped fresh mint
2 tsp white wine vinegar
2 eggs, beaten
1/8 tsp grated nutmeg (I used powdered)
Himalayan pink salt, and pepper
Heat oven to 375 F. Mix all ingredients and form meatballs. Place on parchment paper on a roasting pan or cookie sheet, and bake for about 20 minutes, turning after about 15 minutes and increase the heat to 400 for the last 5 minutes. Drain on a paper towel.
6 ripe Haas avocados
1 lime, juiced
1 tsp Himalayan pink salt
1 c finely diced sweet onion
6 tbsp finely chopped cilantro
4 Roma tomatoes, deseeded and finely chopped
2 tsp minced garlic
1 pinch ground cayenne pepper (optional)
Mash the avocados and then mix in the remaining ingredients. Cover and refrigerate for an hour or so, or overnight.
2 c plain non-fat Greek yogurt
1 c deseeded and finely diced cucumber
3 cloves minced garlic (or less)
Himalayan pink salt to taste
Mix all together, cover, refrigerate for an hour or overnight.
Roasted Rosemary Potatoes:
Heat oven to 450 F. Wash and cut red potatoes in half. Toss with olive oil, fresh finely chopped rosemary, salt, pepper, and garlic powder. Place in single layer on sheet lined with parchment paper, and bake for about 35-40 minutes.
(Tabbouleh recipe was posted yesterday when I used it in a wrap.)