Meal Prep: 4/1/2018

This Sunday Meal Prep included my standard 2 dinner meals (3 meals each)  and 1 lunch meal (5 meals).  This meal is gluten free and paleo-esque with the red cabbage slaw being the only recipe containing containing sugar and I used coconut sugar which has a low glycemic index value.  I used my Instantpot for the garlic chicken, but if you do not have an Instantpot or  pressure cooker, the recipe can be made using a slow cooker.  This meal prep over all was very simple and took me about three hours.  I hope you enjoy.



  1. Mustard Rubbed Port Tenderloin — Sides: red cabbage slaw and spiralized zucchini and squash.  Served with a apple cider vinegar/mustard sauce.
  2. Pulled Garlic Chicken — Served with quinoa and roasted broccoli.
  3. Quinoa bowls — Loaded with cherry tomatoes, artichoke heart, red onion, jalapenos, vegan “cheese”, kalamata olives, and cucumber. Served with an almond/roasted red pepper sauce.




Grand Total:
Items already in pantry (not purchased): Olive Oil, Garlic, Ginger, Almonds, Roasted Red Peppers, Coconut Aminos, Kalamata Olives, Sesame Oil,and several spices.


As I do with every meal prep that calls for quinoa or a grain, I get that started first since it requires a good amount of idle cook time.  So with this meal prep, I first started cooking 3 cups of quinoa.  Next, I did all the chopping, slicing and spiralizing of the cabbage, onions, cucumbers, and squash/zucchini. I then started roasting the broccoli.  Once the labor intensive chopping/slicing part was done and I had all the idle cooking going, I decided to do the Instantpot meal first since the pork tenderloin needed the oven currently being used by the broccoli.  Next I cooked the pork tenderloin then last I arranged the quinoa bowls. Overall time was around 3 hours, but like always, I enjoyed a beer and the cooking experience and took my time.
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