Sometimes food prep can be hard but it doesn’t have to be. This is just one example of recipes that I like to prep in bulk in the beginning of the week. It is easy but most importantly it tastes really good.
Here is a snap shot of a night of food prep. I also made hardboiled eggs and a huge batch of mashed sweet potatoes mixed with butter and cinnamon that are not pictured here. I will make 15-20 hardboiled eggs at the beginning of the week (to feed two extremely active people) to have as small meals and snacks. These save me a lot. Sometimes I find myself putting them on salads when I run out of chicken or red meat. I’m always very thankful I have them in the fridge.
Whenever I am making a giant salad I always make at least 2 on the side in tupperware to have salads already prepped and packaged that I can just grab. Making your food easily accessible like this makes your life a lot easier during busy mornings.
Do you have any food prep tips? Please share in the comments section 🙂
- 8 bone-in skin on organic chicken thighs (or other meat you prefer)
- 1 Tbsp coconut oil or organic butter
- 2 tsp garlic powder
- 2 tsp chipotle chili powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 Tbsp cajun seasoning
- 1 Tbsp honey
- 1 Tbsp pure maple syrup
- 1/4 cup apple cider vinegar or balsamic vinegar
- Preheat oven to 375 degrees.
- Combine the rub ingredients and rub on all chicken thighs.
- Heat the coconut oil or butter in a large frying pan over medium high heat. Place chicken thighs into the pan and brown the skin (2-3 minutes per side).
- Transfer the chicken thighs to a glass dish and place in a preheated oven for 20 minutes.
- Combine the glaze ingredients. Brush the glaze over each chicken thigh and then bake for another 20 minutes.
- Let rest for at least 5 minutes then dig in!