I come from an asian / islander background. Our main staple of food has always been rice. Rice is literally our number one food that we eat with everything. With my busy schedule, sometimes it is hard for me to find the time to work out (yes, yes I know. I should make time). So, I need to be careful with what I eat. This low carb dish is not only tasty, but filled with lots of vitamins! This dish is vegan & paleo friendly! If you eat meat, top it off with my recipe of Baked Salmon !
- 5 cups of cauliflower rice (break down cauli-flower into rice)
- 1 cup of brussel sprouts (cut into halves
- 1 red bell pepper ( cut into dices
- 10 spears of asparagus (cut into pieces)
- 1 cup kale
- kosher salt or montreal seasoning
- Pre-heat oven to 400 degree F.
- Spray roasting pan with oil, add the brussel sprouts and cut up red pepper to roasting dish
- Roast in oven for about 20-25 minutes
- In a smaller roasting pan, spray with oil and add asparagus.
- Put the asparagus dish in the oven and roast for about 10 minutes or until tender, but not too soft
- Steam cauliflower until soft
- Once all vegetables are ready, grab a large bowl and mix all the cooked veggies
- Slowly add the kale to the bowl and mix
- Sprinkle seasoning or salt to taste
Serve with salmon or your choice of poultry or by itself!
I have a busy, crazy life. With living on my own, working as an engineer for a corporation, starting a business on the side and taking online classes – my life is a hectic mess where I am constantly pressed for time. But with my busy schedule, I always try and still eat pretty healthy and maintain a balance diet. The best way to do this is to plan ahead. Here are some tips to what I do when I meal prep
- Buy in bulk – I absolutely love Costco. They are starting to get more organic foods in bulk that are perfect for meal prepping. When trying to eat healthy, buying the same thing over and over again does add up. So always try to buy in bulk!
- Bake or grill your veggies & protein, instead of pan frying – It is very hard to cook everything one by one. I recommend baking or grilling your veggies all at once, but in separate bins and remove at the appropriate time. I like to cook everything at 400 degrees F (if baking), but I remove everything at different times. i.e I usually cook my asparagus for about 10 minutes and my brussel sprouts for 25
- Weight out your meals ahead of time – if you are competing for a fitness competition or trying to just portion control. I recommend weighting out your meals and separating them ahead of time, so you can just grab and go!
- Don’t be afraid to use fresh herbs or new seasoning – before when I would meal prep, I would never add any fresh herbs or new seasonings to my food because I was scared that it would be added calories. Though there are some seasonings that do add sugar to their ingredients, do not be afraid to spice up your food! You are less likely to cheat if you actually like what you are eating! 😉
- Mix your veggies, mix your veggies – most people usually just meal prep by eating one type of lean meat and one type of vegetable. Do not be afraid to mix your veggies up! My favorite combination is asparagus, cauliflower (cut into rice), brussel sprouts, kale, and bell peppers!
This fish dish is one of my absolute favorites! It is so easy to make and filled with so much flavor. If cooked just right, the salmon can melt in your mouth. Since I live alone (minus my dog), I love making a batch of this and saving it for lunch with a side of mixed veggies. This fish dish takes just about 15-20 minutes to make. Don’t be afraid to play around with other fresh herbs and veggies. Since I was limited and did not have time to go to the farmers market over the weekend, I just used my go-to seasoning (Montreal seasoning)
- 1 Salmon filet, about 2-2.5 pounds
- 3 tbsp of Montreal seasoning (can buy the bulk at Costco)
- 1 lemon (cut into wedges)
- PAM spray
- Preheat the oven to 450 degrees. Grab a roasting pan and spray the entire bottom of the pan with PAM spray, so that the fish does not stick to the pan.
- Add the salmon to the pan, skin side up.
- Sprinkle montreal seasoning all over the salmon. If you want to use fresh herbs, go right ahead! My favorite herbs to use are rosemary, and thyme.If you do decide to use fresh herbs, don’t forget to sprinkle some kosher salt
- Add the lemon wedges all over the salmon
- Roast salmon for about 10-15 minutes. I prefer my salmon to be cooked medium rare so that it remains juicy and melts in your mouth 😋