STRONG HUMAN EATS
This week we prepared a quick guide for meal prep in a pinch
5 Recipes 5 Ingredients 20 Minutes or less
Poached Scallop & Snap Pea Rigatoni
15 minutes · 5 ingredients · 4 servings
4 servings
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6 ozs Rigatoni (uncooked)
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3/4 Lemon (juiced)
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3/4 cup Coconut Aminos
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1 lb Scallops
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3 cups Snap Peas
- Cook your rigatoni according to the directions on the package. Once it’s cooked, immediately run under cold water and set aside.
- Meanwhile, add the lemon juice and coconut aminos to a large saucepan over medium heat. Bring to a simmer and add the scallops. Poach for about 2 to 3 minutes or until cooked through.
- Remove the scallops and add the snap peas to any remaining juices. Add a bit of water if needed. Cook until tender crisp, about 3 to 4 minutes.
- Combine the pasta, scallops and snap peas into the saucepan and toss to coat. Divide into bowls and enjoy!
Zucchini & Goat Cheese Egg Muffins
20 minutes · 5 ingredients · 4 servings
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2/3 Zucchini (divided)
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4 Egg
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2 2/3 tbsps Water
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1/8 tsp Sea Salt
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1/3 cup Goat Cheese (crumbled)
- Preheat the oven to 350ºF (177ºC). Line your muffin tin with parchment liners, or use a silicone muffin tin without liners.
- Roughly chop 2/3 of the zucchini, and cut the remaining 1/3 into thin slices.
- In a mixing bowl, whisk together the eggs, water, salt and chopped zucchini. Divide the mixture into the muffin pan.
- Top each muffin slot with the zucchini slices and goat cheese. Bake for 15 to 18 minutes or until cooked through.
- Let cool slightly before serving. Enjoy!
Zucchini Noodles with Sausage & Tomato Sauce
20 minutes · 5 ingredients · 4 servings
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1 lb Pork Sausage (Italian)
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2 Yellow Bell Pepper (thinly sliced)
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2 cups Tomato Sauce
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4 Zucchini (medium size, spiralized into noodles)
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1/2 cup Basil Leaves (chopped)
- In a pan over medium heat, add the sausage and sliced pepper. Cook for 7 to 8 minutes. Remove the sausage, slice and return to the pan for 1 minute or until cooked through. Add the tomato sauce to the pan and stir to combine. Remove everything from the pan and set aside.
- Wipe the pan free of any remaining sauce. Add the zucchini noodles and cook for 1 minute or just until softened.
- Divide the zucchini noodles between plates and top with sauce, sausage and peppers. Sprinkle with basil, serve and enjoy!
Red Thai Coconut Curry Chicken
20 minutes · 5 ingredients · 4 servings
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1 1/3 lbs Chicken Thighs (skinless, boneless)
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2 2/3 tbsps Thai Red Curry Paste (divided)
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2 tsps Coconut Oil
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1/3 cup Red Onion (finely diced)
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3/4 cup Organic Coconut Milk (canned, full fat)
- Preheat your oven to 400ºF (204ºC).
- Rub the chicken thighs with half of the Thai red curry paste.
- Heat the coconut oil in a cast iron or oven safe skillet on the stovetop over medium heat. Saute the red onions in the remaining Thai red curry paste for about 3 to 5 minutes.
- Add the chicken thighs to the skillet and sear for 3 minutes per side. Add the coconut milk and bring it to a simmer.
- Once the coconut milk is simmering, transfer the skillet to the oven and bake for 15 minutes.
- Remove from the oven, divide the chicken onto plates and enjoy!
Pesto Chicken with Brussels Sprouts
20 minutes · 5 ingredients · 4 servings
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12 ozs Chicken Breast (boneless, skinless)
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1/4 cup Pesto
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1 Tomato (large, sliced)
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4 cups Brussels Sprouts (trimmed, thinly sliced)
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2 tbsps Avocado Oil
- Preheat the oven to 375ºF (191ºC). Line baking sheets with parchment paper.
- Cut each breast in half to make thin slices like cutlets. Transfer to a baking sheet and top each chicken cutlet with pesto and tomato.
- Place Brussels sprouts onto another baking sheet and toss with avocado oil. Bake the chicken and Brussels sprouts for 12 to 15 minutes or until cooked through and tender.
- Divide the chicken and Brussels sprouts onto plates. Enjoy!