Meal Prep Chef, NH LLC

🌟STARTING OVER 🌟 NEW FACEBOOK PAGE🌟.


If you follow me on Facebook, you know I was hacked recently. Sadly, I had to create a new account which means I nolonger have ownership of my business page Meal Prep Chef, NH LLC. I have been able to continue posting content on the page as it is still linked to my Instagram account. After doing this for a while and realizing that I’ve been missing the majority of your messages, comments, likes, etc. (I can’t get notifications from the page anymore) I’ve decided to start a brand new page Meal Prep Chef, NH.

The old page still exists for now. So you can still access old recipes and info there. Moving forward, new content will be posted on the new page Meal Prep Chef, NH.

I would love it if you continued to follow me there and share the NEW page with anyone you feel would benefit from my content :).


Love you all. ☮️ ❤️ 🥘 🙏🏼.

❄️⭐️SNOW DAY SURPRISE!! ⭐️❄️


Pre-ordering for “Become A Meal Prep Pro” (virtual course) is now live at the link in my bio. The course launches January 14th with limited spots. I’m too excited to wait ;) save your spots starting now!

🥗 QUINOA & SQUASH SALAD 🥗.


This salad is on several of my client menus, particularly the plant-based ones. I don’t make it very often, but every time I make it I wonder why that is. It comes out so pretty and delicious! Plus it’s a great way to get a salad in during the winter with some warming ingredients like cinnamon roasted butternut squash and quinoa.


Peel & chop butternut squash into small cubes and toss with avocado oil, cinnamon, and salt. Roast for 35 minutes at 425 degrees.

While the squash is roasting, cook one cup of quinoa per instructions.

While the squash and quinoa are cooking, prepare your salad toppings. Here I used finally chopped apple, walnuts, and red onion.

When the squash and quinoa are done cooking, let cool slightly and make a plate with spinach, chopped toppings, and add the quinoa and butternut squash on the side. Drizzle with apple cider vinegar and enjoy!

PERFECT ROASTED CAULIFLOWER FOR MEXICAN DISHES 🌮 🌯 🥗

I make this cauliflower for tacos, burritos, salads, or even as a dipper for guacamole. It brings great flavor and color! 😍.

Here’s how I do it:
•preheat oven to 425 degrees.
•break up 1 head of cauliflower onto florets.
•toss florets in avocado oil, cumin, smoked paprika, chili powder, garlic powder, and sea salt. (Play with the ratios to get the flavor you want!).
•bake for 15-25 minutes.

Enjoy!

🔥2 NEW MEAL PREP SPOTS + NEW COURSE LAUNCHING IN JANUARY 🔥


I’m excited to be offering new meal prep spots in my schedule in addition to my new virtual course “Become A Meal Prep Pro” in January!


Starting January 12 I’ll be taking new clients for my meal prep service. There will be 2 spots to start. If you would like to start having homemade healthy meal prep done for you starting on this date, please reach out to me BEFORE 1/5 so I can get you properly set up! DM or contact me through link in bio.


“Become A Meal Prep Pro” will be launching January 14th! This virtual course is designed for those who have been wanting to make healthy CONSISTENT meal prep a part of their routine for a long time, but just haven’t been able to make it happen because they don’t have time, energy, motivation, skills, knowledge, confidence etc. Though this course you will gain all of these things, but most importantly it will teach you how to maintain your routine as changes happen throughout your life.


Providing meals for ourselves is a skill that should be ingrained from childhood! Food isn’t supposed to be pure luxury. It’s a necessity! We are surrounded with quick unhealthy options that make cooking for ourselves seem unnecessary and our motivation relentlessly dwindles.

I know what it’s like to feel defeated by this whole process. I’ve been there (multiple times!). But trust me, once you have a solid foundation on lock, you’ll be able to maintain.

“But Angela, not having time to meal prep means I don’t have time to take a course on it either.”

I see you 👀. I got you. Yes, you will need to make a little effort to get the ground work done. I’ve made this course as flexible as possible so that anyone can fit it into their schedule. I will be there to coach you through it.


More to come! DM me with questions so far.

NO-BAKE PUMPKIN PROTEIN BARS.


Line a pan with parchment paper (I used 8x8” pan).
Add coconut flour, protein powder, and pumpkin pie spice to a large bowl and mix well.
In a small pot over low heat, add almond butter and maple syrup. Stir until we’ll combined. Then add vanilla extract.
Add wet ingredients to dry ingredients and the pumpkin purée. Stir until we’ll incorporated and thick.
Add the dough to the parchment lined pan and spread it out evenly. Refrigerate for 30 minutes before slicing into 8 bars.
Optional: drizzle melted coconut butter over the top once set.


Indulge.

👀👀👀 drop a 💜 if you want to become a meal prep pro for good!

WICKED EASY CHOCOLATE COVERED PEANUT BUTTER STUFFED DATES.


In a small bowl, add about 1/3 cup dark chocolate chips and a tsp of coconut oil. Melt in microwave for 30 second intervals until soft and able to stir. Stir until smooth.

Slice about a cup of pitted dates in half and stuff each half with peanut butter. Then dip each stuffed date in the chocolate mixture and place on a plate with parchment paper.

Sprinkle with sea salt and let sit in the fridge for at least 30 minutes so the chocolate turns into a hard shell.

Devour.

NOW THROUGH CYBER MONDAY! You can access my meal prep shop through link in bio.

WISHING EVERYONE A VERY HAPPY THANKSGIVING! I have so much to be grateful for this year. Helping people eat healthier and teaching them how to love their bodies with homemade healthy meals is something I’ve been passionate about for a long time. This year I’ve turned that passion into a (almost!) full time business. I couldn’t do this work without the support of both my local and virtual communities. So thank you. THANK YOU. THANK YOU!

I hope everyone has a wonderful day filled with love and gratitude. I hope you get at least one moment to step back from the food and the people and the football and really appreciate the good things. Take a walk. Have meaningful conversations. Spend extra time with those family members you only see once or twice a year. Give hugs. Say I love you and say it a lot.

I love you guys!

Thai Coconut Curry Turkey Mealballs.

This recipe was birthed from a client request! She sent me a recipe that she wanted me use for her meal prep and I morphed it into something a bit more my style 😉. These meatballs are gluten-free, dairy-free, and soy-free! They taste delicious on their own smothered in the sauce or over a bed of rice, quinoa, greens, or even potatoes.

Ask for Thai Coconut Curry Turkey Meatballs for your next week of meal prep!

DID YOU KNOW⁉️.


Eating seasonally doesn’t just mean eating foods that are naturally available. It can also refer to cooking a certain way depending on what season you’re in. The foods that are available during each season give a us clue as to what the preparation looks like. This is also typically the type of food/ preparation of food our bodies need at these times.

In the summer, cooling foods are everywhere and can usually be enjoyed raw. This helps our bodies acclimate to the warmer weather and more physical active outdoors. In the winter, many of the foods in season need to be cooked before eating, making the food warm. Warming foods are better for the body during this time. They can even contribute to better circulation which helps to keep the body warm!

See how nature is constantly giving us exactly what we need? If we always shop local/at farmer’s markets, we would be eating this way 24/7. We don’t actually need every type of produce to be available year round like it tends to be at the grocery store. (It’s also cheaper to eat in season!).

Here’s a warming breakfast recipe I’ve been enjoying lately: Warm Sweet Potato Bowls.

1️⃣Take one bag of sweet potatoes and cut in half lengthwise. Place on a baking sheet covered with parchment and bake for 30-35 minutes at 425 degrees.
2️⃣When the potatoes are done, let them cool until easy to handle. Squeeze the flesh of the potatoes out of the skin and into a blender. (This should happen VERY easily. If not, you may need to bake a little longer).
3️⃣Blend with nutmilk until smooth but still thick. The more nutmilk you add, the thinner it will be. I typically use almond or coconut milk.
4️⃣Now you have enough sweet potato base to make several bowls for the week! Here are some ideas for toppings:
•nuts/seeds and fruit
•peanut butter and jelly (watch for sugar)
•hard boiled eggs and quinoa
•granola
•poached eggs and wilted greens
•warming spices like cinnamon, cardamom, or cumin.


More recipes at link in bio.