Paleo Meal Prep: January 4, 2016


1 bag brussels sprouts

1 large spaghetti squash

4 pieces haddock

spices, as desired


  1. Preheat oven to 375 degrees
  2. Line baking sheet with foil
  3. Slice spaghetti squash in half, scrape out seeds and place face down on baking sheet
  4. Put in oven for 30 minutes
  5. While squash is baking, slice brussels sprouts in half and toss with ghee*
  6. After 30 minutes remove pan and add brussels sprouts and haddock
  7. Bake for an additional ~18 minutes
  8. Remove from oven and divide food evenly between 3-5 containers
  9. Season fish with desired seasoning

*can be subbed for coconut oil

This week’s meal prep is brought to you by Sarah from Ingredients Of A Fit Chick

Sarah created a quick meal prep using perfectly portioned haddock from SizzleFish and both vegetables from Melissa’s Produce. In addition, Sarah also prepped:

Other Items Prepared:

12 hard boiled eggs

2 baked sweet potatoes

roasted acorn squash

4 bags grapes + almonds

homemade guacamole + plantain chips

ground beef mixed veggies

hazelnuts + dark chocolate

large mixed green salad

100 oz water

Sarah packs all of her meals in her 6pack cooler 

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