meal prep – Gabriela Maria

TGIF. But actually. I’m looking forward to the long weekend, and especially no classes on Monday. I love my classes this quarter. They’re a lot of fun and they’re really small, which means I’m getting to know my classmates really well! But I really need a weekend for my weekend, so I’m happy there’s nothing to do on Monday.

I wanted to make a light dinner since typically my lunches are very heavy, plus the fact that I tend to come home pretty late. And having a huge, heavy meal right before bed makes it hard for me to sleep. However, to be entirely honest, I didn’t love this meal. The shrimp were DELICIOUS….but I should not have made them into a salad. I felt that the salad just didn’t do it for me. I think next time I would top the shrimp over rice and add some veggies on the side. The shrimp were so good and I feel like the salad just really drowned them out.

But anyway: I highly recommend making the shrimp. I followed the shrimp recipe from foodiecrush. The instructions were really easy and straightforward. Basically, chop and mix and cook. No brain power needed.

Everything smelled soooo good. To the sauce, I also added some lemon and orange zest because I was having a “why not?” moment. I don’t know if it did anything, but it made me feel like it did. Additionally, I only used a 2lb bag of shrimp, which I think contributed to me not liking the salad portion. Next time I would cook 2 bags of shrimp (the recipe calls for 3lbs but I only had a 2lb bag at home).

For the salad, I also followed a recipe from foodiecrush. I think this salad would have been really good, but I think there were a lot of errors on my part and so it just wasn’t really what I was hoping it to be. For starters, I think I had way too much lettuce. I had plenty of avocado (so good), and I bought the almonds….and then forgot to put them into the salad.

They didn’t end up being mixed in, but when I pulled a portion out for dinner, I added in the almonds separately. It definitely made a difference. It added more flavor to the dish overall.

But like I said earlier, I think this would have been good if I had made it a little better. But I do think that next time I will make the shrimp and put it over rice with some veggies. The shrimp was very easy to make and turned out absolutely delicious.

To be continued…

Gabriela

Happy New Year and welcome to week one of winter quarter!

I’m ~almost~ done. Not in the homestretch yet, but I’m sure this quarter will go by quickly. So far I’m really enjoying my classes and I work well with all of my lab partners. I have a lot of work ahead of me this quarter, but somehow it all feels incredibly more manageable than last quarter. Which is great because I have other things that I’m looking forward to doing this quarter other than just sitting in my library cubicle.

As it is a new year, of course there are new year’s resolutions to be said! For starters, I want to firmly stick to my gym schedule AND I want to start using the machines. Even though I grew up as an athlete, I’ve never really gone to a gym because all of my workouts were on the field. Now when I go to the gym, I notice I’m really intimidated and feel like everyone is watching me. It makes me feel really pressured and also makes me scared to try things that I believe “I can’t do.” I started Tuesday and Thursday, and both days I used a new machine. Going on Thursday, I noticed that because I had gone to a machine on Tuesday, I already felt more comfortable approaching the idea and I ended up having a great workout!

Secondly, I really want to expand on my cooking abilities. So for the next 11 weeks (the entirety of my winter quarter), I want to cook a new recipe every week for lunch and dinner. I’ve always wanted to try a bunch of new recipes, like the ones everyone secretly has pinned on their Pinterest boards but never actually tries. I really want to feel comfortable and feel like I can make something delicious!

Of course, as I’m sure it’s clear, I love food and I love to cook. I used to be awful at it (actually though…), but I’ve had a lot of practice and I’m starting to really enjoy it. It’s become a normal part of my Sunday schedule. In the morning, grocery store, buy some flowers to spruce up the living room, come home, and meal prep for the week. Meal prepping has been great for my busy schedule and also helps me stay on track with what I’m eating and making sure that I’m getting all of the calories I need. Between playing lacrosse, going to the gym regularly, AND swimming on weekends, I burn quite a lot of calories and need to make sure I’ve got something in my stomach to keep me going.

To start off with my New Year’s resolution, I made a Garlic Chicken and Veggie Pasta which I found off of a Facebook video from Tasty (I think). Personally, I think this dish is improperly named. One, because I definitely didn’t taste garlic and two, because I have never used THAT much oregano. But it was still really tasty!

Since it was just a video, there were no measurements or super clear instructions, so I just kinda winged it. It turned out great though!! It was delicious. It was super easy to make and lasted me for 4 days of lunch, although to be honest, I probably could have pushed that to 5 days. With the combination of chicken and pasta, the dish was heavier than I was expecting it to be, so I definitely could have stretched it out over another day.

The recipe consisted of chicken breast, zucchini, yellow squash, carrots, shallots, kale, and penne. To start, I had to prep all of the veggies. The carrots were shaved and sliced, and the zucchini and yellow squash were sliced. I used 2 carrots, and 1 zucchini and yellow squash. The chicken was cut into little cubes and cooked in olive oil on the stove. I added some salt, pepper, and oregano. While cooking the chicken, I prepped the penne in a separate pot. I opted for whole wheat penne from Trader Joe’s and used about half the bag (around 3 cups). When the chicken was finished, I placed it into a separate bowl and cooked the carrots, kale, zucchini, and yellow squash in the same pan. While cooking these, I added in about a quarter of the shallot, 3 gloves of garlic, and some salt, pepper, and oregano. When the pasta was finished, I mixed it into the pan and added the chicken in as well. On medium-low heat, I mix everything around in the pan, and added some more salt, pepper, and oregano.

It was a lot of food, but a lot of really good food! I plan on sticking to my schedule of making a new recipe every week, but I definitely can’t wait to try this again. I would highly recommend it! Enjoy!

To be continued…

Gabriela

Tag: meal prep

Citrus Shrimp & Avocado

“Garlic” Chicken and Veggie Pasta