Bodies By Clarke Meal Prep August Week 4
Pina Colada Steel Cut Oats
Ingredients
- 1 tbsp coconut oil melted
- 2 cups coconut milk
- 1 cup water
- 1 cup steel cut oats
- 1 1/2 cups fresh or frozen pineapple, diced
- 3/4 cup sweetened shredded coconut
- Raspberries or cherries (optional, for topping)
Instructions
Instant Pot instructions
- Pour melted coconut oil, coconut milk, water and steel cut oats to Instant Pot in that order. Cook on high pressure for 3 minutes and let the pressure release naturally (about 20-25 minutes – you’ll know when the pressure valve is down and lid opens easily.)
- Remove lid and stir in shredded coconut and pineapple. Divide among 4 meal prep bowls and garnish with raspberries or cherries (optional). Serve and enjoy!
Stovetop instructions
- Pour coconut oil (doesn’t have to be melted), coconut milk, water and steel cut oats to a medium sized pot over med-high heat. Bring to a boil, then simmer for 15-20 minutes until cooked through and thickened.
- Stir in shredded coconut and pineapple. Divide among 4 meal prep bowls and garnish with raspberries or cherries (optional). Serve and enjoy!
Pina Colada Instant Pot Steel Cut Oats {+ Stovetop Instructions}
Salmon Sushi Bowl
Ingredients
- 8 oz cold smoked salmon
- 2 2/3 cup cauliflower rice, cooked
- 1 avocado
- 1 cup matchstick carrots
- 1 small Persian cucumbers
- 1 cup shelled edamame beans
- Roasted seaweed, crumbled
- 2 Tbsp mayo
- Siracha sauce
- Everything but the bagel seasoning
Instructions
- Preheat a large non-stick skillet over medium heat. Add the cauliflower rice and saute it until cooked through, for about 3-4 minutes. Or you can microwave the rice in its bag, and follow the instructions on the bag.
- While the cauliflower rice is cooking, separate the smoked salmon into bite-size pieces or into rolls. Slice the avocado, carrots, and cucumber.
- If you’re making the optional siracha mayo, combine 2 Tbsp of mayo with siracha to taste.
- In 4 meal prep bowls, add to each: 2 oz of salmon, 3/4 cup cauliflower, 1/4 cup matchstick carrots, 1/4 Persian cucumber, 1/4 cup defrosted shelled edamame beans, 1/4 sliced avocado, and a 1/2 Tbsp of the siracha mayo. Sprinkle the bowls with crumbled roasted seaweed and everything but the bagel seasoning. Enjoy!
- The meal prep bowls will keep for 3-4 days in the fridge. The avocado might start changing color a bit but it will still taste great.
https://wholelottayum.com/salmon-sushi-bowl/
Ground Turkey Stir Fry
Ingredients
Stir Fry Sauce
- 1/4 cup soy sauce
- 1/2 Tbsp toasted sesame oil
- 1/2 Tbsp brown sugar
- 1 pinch red pepper flakes (optional)
- 1 Tbsp water
Stir Fry
- 2 bell peppers
- 4 green onions
- 2 oz. spinach (two large handfuls, or 1/4 of an 8oz. bag)
- 2 Tbsp cooking oil of choice
- 2 cloves garlic, minced
- 19 oz. ground turkey
For Serving
- 1/4 cup chopped peanuts
- 2.5 cups cooked brown rice
Instructions
- Make the stir fry sauce by stirring together the soy sauce, toasted sesame oil, brown sugar, red pepper, and water until the sugar is dissolved. Set the sauce aside.
- Dice the bell peppers and slice the green onions.
- Heat the cooking oil in a very large skillet over medium heat. Once hot, add the ground turkey and minced garlic. Stir and cook until the turkey is cooked through and no water is left pooling on the bottom of the skillet (8-10 minutes).
- Once the turkey is cooked and the moisture has evaporated, add the bell pepper and green onions to the skillet. Stir and cook for about 2 minutes more, then add the spinach and continue to cook just until it is about half wilted (1-2 minutes).
- Pour the stir fry sauce into the skillet. Continue to stir and cook the turkey and vegetables until everything is coated in sauce and the spinach is fully wilted (about 2 minutes more).
- Serve about 1 cup of the stir fry mixture with 1/2 cup rice and a sprinkle of chopped peanuts over top.
https://www.budgetbytes.com/ground-turkey-stir-fry/
