Gluten Free Meal Prep: January 18, 2016

Ingredients:

4 pieces coho salmon

1 bag broccoli

1 bag baby carrots

seasonings, as desired

ghee*

*can be subbed with coconut oil/olive oil/etc

Method:

  1. Preheat oven to 350 degrees
  2. Toss broccoli and carrots with ghee
  3. Place vegetables and fish on baking sheet
  4. Season fish
  5. Bake for ~20 minutes

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

Keeping it simple, is the name of the game with Sarah’s prep! She created this container using perfectly portioned coho salmon from Sizzlefish and fresh vegetables from Melissa’s Produce. Sarah also prepped:

4 containers greek yogurt + cashews + dried cranberries

4 bananas + toffee peanut butter  

brown rice

1 lb chicken breast

feta turkey meatballs

mashed sweet potatoes

clementines + almonds + dark chocolate chips

roasted veggies including: carrots, parsnips, butternut squash, asparagus, snap peas 

large mixed green salad

100 oz water

Everything was packed into her 6pack cooler 

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