Step-by-Step Prep for the Week #3
Length
-
Workout Type
-
Body Part
-
Intensity
-
Equipment
-
- Place salmon in a gallon zip lock bag. Add 1 cup of orange juice, 2 tbs grated ginger, and 2 tbsp of soy sauce. Seal the bag and refrigerate.
- Slice the zucchini, lengthwise, into the shape and size of thick french fries. Place in an airtight container and refrigerate. These will be used for the Zucchini Fries.
- Preheat the oven to 400°. Wash and chop the 4 cups of *assorted vegetables of your choice plus the 2 cups of cauliflower, keeping them separate. Set the cauliflower aside. Place the other vegetables in a bowl and add 2 tbsp olive oil and salt and pepper to taste. Transfer to a baking sheet.
- Place the cauliflower in a bowl. Add 1 tbsp of olive oil and toss. Place the cauliflower on a separate baking sheet.
- Roast both sheets of vegetables for approximately 30 minutes or until tender. Let the cauliflower cool and then place in an airtight container and refrigerate.
- Place the roasted, assorted vegetables in a blender. Add 3 cups of chicken broth, 1/2 cup milk, and salt and pepper to taste. Blend. Add extra broth to achieve the desired thickness for the soup. Place in an airtight container and refrigerate.
- Brown the 3/4 lb ground beef over the stovetop. Let cool.
- Wash and dice 1/2 cup celery, 1/2 cup red peppers, and 1/2 cup yellow onion. Heat a large pan with 1 tbsp oil and cook vegetables until tender. Let cool.
- Combine the vegetables from step #8 with the browned ground beef. Place in an airtight container and refrigerate.
- Freeze 1 banana (or avocado) and 5 strawberries for the Green Smoothie.
