Bodies By Clarke Meal Prep August Week 2
Healthy Fruit and Yogurt Parfaits
Ingredients
- 1 cup Greek yogurt (any flavour)
- 1 cup granola (homemade or store bought)
- 1 mango, diced
- 1/2 cup raspberries
- 1/2 cup blueberries
Instructions
- Layer 1/4 cup Greek yogurt to the bottom of each mason jar, then layer with 1/4 cup granola, followed by fruit.
- Store in fridge up to 5 days.
Healthy Fruit and Yogurt Parfaits {Meal Prep}
Mexican Shrimp Salad
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 large avocado, cubed
- 8 oz grape or cherry tomatoes, cut in half
- 1 cup thin cucumber slices
- 1/2 small red onion, minced
- 1/2 cup chopped cilantro
- 1/2 large mango, cubed
- 1/2-1 small finely minced jalapeno
- 2 Tablespoons avocado oil
- 2 fresh limes, squeezed (about 3 Tablespoons)
- 1/2 teaspoon fine sea salt or kosher salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons agave nectar or honey (optional) – or monk fruit, erythritol, or coconut sugar to taste
- Taijin seasoning to garnish (optional)
Instructions
- Boil the shrimp in a large pot of water for about 2 minutes until the shrimp just turns pink. You can add seasoning to the cold water before bringing it to a boil such as 1/2 lemon sliced, 1 tablespoon sea salt or garlic salt, and 1/2 teaspoon black peppercorns. Immediately put the shrimp in a water bath with ice cubes to stop the shrimp from cooking.
- While the water is coming to a boil for the shrimp, make the lime dressing by adding the freshly squeezed lime juice, avocado oil, agave nectar (or other sweetener options), salt, and pepper into a small bowl or small jar. Stir or shake well. This is also a convenient time to chop the vegetables.
- In a medium-sized bowl add the cooked chilled shrimp, sliced cucumber, minced red onion, sliced grape tomatoes, cubed mango, cubed avocado, and chopped fresh cilantro. Combine the salad ingredients.
- Pour the dressing over the top of the Mexican shrimp salad and gently toss to combine. Let sit for up to 30 minutes to combine the flavors before serving.
- Add more salt and pepper to taste, and garnish with additional chopped fresh cilantro and tajin seasoning (optional). This is also great served with cooked cauliflower rice for a meal prep lunch. Enjoy!
https://wholelottayum.com/mexican-shrimp-salad-recipe/
Easy Stuffed Bell Peppers
Ingredients
- 2 Tablespoons Extra-virgin Olive Oil
- 1 Medium Onion diced
- 2-3 Garlic Cloves minced
- 1 pound Lean Ground Beef
- 1½ Cup Cooked Brown Rice
- 1 14.5 ounces Can Diced Tomatoes
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Dried Oregano
- 1 Tablespoon Smoked Paprika see notes
- Kosher salt and pepper, to taste
- 7 Large Bell Peppers top and core removed
- 1 Cup Shredded Cheddar Jack Cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
- Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
- Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
- Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
- Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
- Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!
Easy Stuffed Bell Peppers with Ground Beef and Brown Rice
