If nutrition is 80% of any weight loss or fitness battle, then preparing your food is probably at least half of the 80%. On my recent interview on [Tips of the Scale](, I spoke about the way I used to go out to eat. If I had any advanced knowledge of where I would be going, I would look up the menu online beforehand to make the determination of what I would be eating. Most menus will have a downloadable PDF that has caloric and nutritional information and you can plan ahead so you don’t have to make important food decisions on the fly.
One of the best things you can do for yourself is also to set up some time to prep food for the week. For me, that time is Sunday. This week, I made a huge dinner and also set up a marinade for tomorrow’s dinner. These two meals made enough for 8 meals which represents 3–4 dinners and 3–4 lunches taken care of.
So I thought I’d share the recipes and pictures from this week.
First off was the marinade. They had Ling fish, a cod like white fish on sale today at Costco and we picked up a package to try. It’s a lean fish and the fiance still isn’t on board with the high saturated fat diet, so compromise. I made a marinade I found over on FastPaleo made with the following ingredients:
Cilantro Lime Marinade
- 1 Bunch Cilantro
- 1 Bunch Green Onion
- 3 Lemons Juiced
- 1 Lime Juiced
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Dry Oregano
- 1 Tsp Sea Salt
- 1/2 Tsp Black Pepper
All of these, blended in a food processor. Pro-Tip: FastPaleo says to just process the cilantro first, but I don’t know if their food processor is better than mine because mine works a heck of a lot better with some liquid in it. I like adding the juice in first along with the whole bunch (stems and all) of cilantro.
I posted on my Instagram that the Cilantro Marinade would be making sweet love to this white fish for the next 24 hours. Stay tuned to IG for some after pics tomorrow :).
Second dish: Tonight’s Dinner and Tomorrow (and Tuesday’s) Lunch
B was feenin’ for some Turkey. Her exact comment was, “why do we have to wait for Thanksgiving to cook turkey?” She’s right (as usual).
Turkey is a great meat. It’s ridiculously high in protein and if you’re trying to keep your calories low, it’s low in fat which means that you can cook it with bacon :). One of my dietary hacks that I try to actually stay close to is allow my meals to be Protein + One Macronutrient to avoid overeating. So that means I can either have a Protein + Carb meal or a Protein + Fat meal. This makes sure that I don’t overeat either carbs or fat and keep my protein high.
I found this great recipe for Turkey Roast with Pear Chutney over on Lexi’s Clean Kitchen and decided to give it a test drive. First, obligatory food porn:
This dish was epic and amazing. The cinnamon combined with the pears and golden raisins (Sprouts sells in bulk unsweetened) made for a cranberry sauce like flavor profile that sang a romantic duet in my mouth. The paprika gave the chutney a delightful spicy edge to this savory sweet dressing.
We did 1.5 times it which means instead of a 2.5 pound turkey, we traded up to a 4 pound turkey which means leftovers leftovers leftovers! Word to the wise: Lexi is spot on about cooking turkey with a thermometer. If you have ever had a dry turkey, you know why. I can’t recommend the Polder Digital Thermometer that allows you to preprogram a temperature that the alarm will go off at. I use this thing like constantly.
So anyway, what’s on your menu this week? Give one of these a try and you won’t be disappointed :).