Paleo Meal Prep For Weight Loss (4 Recipes!!!)

hey everyone welcome back to my channel nourished with love my name is Kathleen a love and after last week's video I really started thinking about how meal prep truly is the foundation of a healthy lifestyle at least in the beginning when you are new to whatever switches you're doing or new to whatever foods you're adding into your diet and and it just helps to be prepared like I said last time in order to succeed you need to be prepared and so I wanted to do another one this week but I wanted to focus on what really makes my life easier and that is my breakfasts and my lunches and maybe a snack so for me if I can have those two meals out of the way I don't have to think about it I know what I'm having for the next five days for those meals I can spend the time at the end of the day making a nice meal for myself and my family I don't I actually I really enjoy being in the kitchen if it's not all day it is so if I can have those two meals out of the way my life is so much easier so I'm gonna make a quiche with a hash brown crust so it's gluten free and this is delicious it lasts in the fridge you can microwave it you can put it in the oven the day of when you decide to eat it and it's so good it's hearty and again you don't have to think about it you know that it's good you know that it's healthy and it's ready for you in the fridge you can even eat it cold if you want but I like my warm and then I'm going to do a soup for lunch it's a cauliflower soup with bone broth and that's great because it's so nourishing as I said in the last video I'm really trying to work on my immunity and so I'm trying to add bone broth anywhere I can and soup is amazing for that so I'm gonna do a nice cauliflower blend it up soup with some bacon and then I'm going to do a sweet treat some almond butter some grain free almond butter cookies I have a gnarly sweet tooth and so if I can have those prepared and ready with some good healthy fats in them I am gonna be a happy person and then lastly and this was kind of an impulse add-on I'm gonna cook up some spaghetti squash and show you guys how I cooked my spaghetti squash I have it on hand it needs to get cooked so I might as well just do that and have it as a side later on in the week or just a snack because spaghetti squash is delicious so that's what I have in store for you guys this week please bear with me cooking videos are kind of difficult because my tripod doesn't like bend over at the right angles that I would like it to but I will do my best for you guys I hope that you enjoy and without further ado let's get into the video I first wanted to mention that if you want to make any of the upcoming recipes that you're about to watch that the exact recipes will be in the description below this week I began with a spaghetti squash to begin you're gonna want to pre-heat your oven to 400 degrees carefully slice your spaghetti squash into rounds and scoop out the seeds lay them on a parchment paper lined cookie sheet and brush each side with some olive oil and salt and pepper to taste cutting the spaghetti squash into rounds instead of in half provides you with longer more noodle like strands roast them in the oven for about 35 to 40 minutes flipping after about 25 minutes to peel take a fork and gently shred the strands away from the skin and from this point you can store it in an airtight container for up to 5 days you can eat it as is you can add a sauce to it I actually with these made hash browns out of them which were really really yummy so yeah the options are endless and I hope that you enjoy this one while the spaghetti squash cooked I moved on to the soup so in a large pot heat up three tablespoons of coconut oil and add your diced onions carrots and garlic saute for about five minutes or until the vegetables soften I had it a bit of salt and pepper to soften veggies and then added the cauliflower you'll want to brown the cauliflower before adding your bone broth and water bring to a boil and then reduce heat to a simmer secure with a tight-fitting lid and allow the soup to simmer for about 35 minutes or until the cauliflower is well softened once the soup is done cooking you'll want to blend until smooth using a blender or an immersion blender like me once smooth go ahead and stir in your coconut milk and lots of pepper taste to the soup and add salt as needed from here you can serve as is but I chose to add some crispy bacon and topped with a little bit of shredded cheese and green onions and it kind of gave it like a baked potato feel so really really hearty and delicious while the soup cooked I moved on to the crust of the quiche you want to begin with thawed hash browns be sure to check the ingredient list because many brands tend to sneak in questionable ingredients using a clean kitchen cloth squeeze out all of the excess liquid and put it in a large bowl add 1 egg 2 tablespoons of melted butter a little onion and garlic powder plus some salt and pepper to taste place the hash brown mixture into a well greased baking dish and firmly press down to create a crust like consistency go ahead and pop that into a 400 degree oven for about 25 minutes or until it begins to brown for the filling of the quiche hook up some bacon and in the same pan saute the onions zucchini and garlic in a bit of the leftover bacon fat go ahead and pour some white wine vinegar into the pan this is called deglazing and my favorite way to add some serious flavor once the vegetables are done cooking go ahead and set them aside to allow them to cool while we work on the rest of the quiche Roland in a large bowl go ahead and add eight eggs and one cup of coconut milk beat the eggs until well combined and then stir in one cup of shredded cheese 1 tablespoon of Italian seasoning salt and pepper and mix to combine stir in the cooled veggies and pour the mixture into your hash brown crust put into a 400 degree oven and then immediately drop the heat to 350 degrees allow to cook for about 45 minutes or until your quiche is set [Laughter] the last thing I made this week were some grain free almond butter cookies these cookies are a delicious treat but they do have a ton of sugar so carry caution you'll want to start by making a flax egg to make this go ahead and mix 1 tablespoon of ground flax with 3 tablespoons of water and let sit for about 5 minutes in a bowl mix 1 cup of almond butter with 3/4 of a cup plus 2 tablespoons of coconut sugar to that you'll want to add 1 teaspoon of vanilla extract 1/2 a teaspoon of baking powder and mix until well combined and lastly you're going to want to mix in your flax egg [Laughter] roll your batter into small balls and place on a cookie sheet lined with parchment paper press each cookie to flatten and then bake for about 15 minutes at 350 degrees or until browned and crispy that's it for this week you guys I hope that you enjoy this video if you did please give it a thumbs up and subscribe and comment down below let me know if you tried any of these recipes or any recipes you'd like to see me make in the future .

Video Description:

In this video I show you some of my favorite paleo meals that are excellent for your weekly meal prep. This video includes a cauliflower soup, quiche with a hash brown crust, grain-free cookies, and simple spaghetti squash.

CAULIFLOWER SOUP
2 large heads of cauliflower
2-3 T coconut oil
2 small onions, diced
4 carrots, diced
2-3 cloves of garlic, diced
4 cups beef bone broth
2 cups of water
S & P
1 cup coconut milk
a bit of bacon, cooked until crispy

QUICHE W/ HASH BROWN CRUST
1 bag of hash browns
9 eggs
1 zucchini, diced
1/2 red onion, diced
1 clove of garlic, diced
1 cup coconut milk
1 t Italian seasoning
S & P
1 cup cheddar cheese, shredded
garlic & onion powder
2 T melted butter

GRAIN-FREE ALMOND BUTTER COOKIES
1 cup unsalted almond butter
3/4 cup + 2 T coconut sugar
1 T flaxseed meal
1/2 t vanilla extract
1/2 t baking powder
1/4 t salt

SPAGHETTI SQUASH
1 spaghetti squash
olive oil
S & P

Paleo Shrimp Chow Mein - Paleo Cooking with Nick Massie

you hear that sound - tugging up the flavor train you don't want to miss this next one so come right back to my paleo shrimp chow mein v paleo like most of the Asian dishes that I do we're going to start off with fresh ginger and garlic all right I've got a little maybe a half of a index finger of ginger well here let's go words there if you run the knife one more time through there gingers ready and then four cloves of garlic one two three four go in there hot pan there little olive oil garlic and ginger I want to toast it up we're going to julienne some snow peas we'll just line these up flatten them out cut them like this all right and then I have three peppers it kind of partially used but we're going to get another third of a pepper right there yellow let's go red we're just finished making our what well those it was bang bang shrimp with cilantro slaw so we have these peppers I check adapted over here you toast them going on now we've got 16 shrimp it's going to be about a pound maybe a little bit less olive oil here I'm going to go on and that there goes into garlic and ginger and when I hit that with a little bit of vinegar Temari hey another minute you guys will be done lose a little bit of water I'll just help finish these off and then pull any of the pond there like a little sticky pull that off of the pan go here the trench will use to a bowl all right we'll toss in our snow peas a little bit of oil and then we'll get through these peppers maybe we just stack them all up check this out take it those in the pan and then I got about six mushrooms that I sliced up we'll get those in there too little pinch of salt all right so just a like stir fry on those about 60 to 90 seconds then I've got one can of water chestnuts we're going to ask and then we're going to be our chow mein spaghetti squash we're going to say one you go far enough for two people I'm thinking one it is to like that by the time that cooks down actually just going to go all in if there's leftovers we'll eat them tomorrow right boom okay then just like we did with the shrimp we're going to add some vinegar and tomorrow alright then at this point I will do it is just kind of warm into cooking it through everything you probably cooked at this point we're just warming it through that's what we're going for I think we're looking good right there so I'm going to add our shrimp got some bean sprout and then it's kind of up to you but I'm going to go about 1 out of ssam ball right there all right then we'll stir this all in all right this is just about there so to garnish we're going to use some scallions to pull those off line these up and go for my best Asian bias cut ever let's see what we can do I'm gonna grab some bowls and we'll plate this up our guys there we are our paleo shrimp chow mein pretty simple and straightforward a good amount of food boom for me this would be perfect right after a workout I can crush this good for meal prep make it ahead of time having it ready in the fridge get in the in the kitchen give this one a go and as always I'm Nick here helping you keep it pay the Oh you .

Video Description:

Spaghetti squash is the saving grace in today's epic offering. 

If you like lo mein, chow mein or just visiting Maine, then this recipe is right up your alley. 

Click on and keep noodle night alive all while "Keeping It Paleo!"

Spaghetti Squash - AKA Paleo Pasta

here just roasting them all I'm happy with that they're done what we're gonna work on next is the grass-fed beef and dirt vegetable ragout with spaghetti squash so take a look here I got two spaghetti squash they've been there for about 45 minutes and I just poke holes in the top the spaghetti squash is like a little mini pressure cooker if you don't put these holes in there to give the steam a little bit of exit strategy if you will then this whole thing things blow up and I've seen pictures of that happen so a couple holes on top I don't cut them in half but just leave them whole it'll just kind of steam everything use the skin as a shell and then you'll see at the end we'll cut them in half and be able to just scoop them right out so straightforward with that go on okay here's our squash just check I'm gonna pull this out just gonna show you guys when I look when I see that do that I can touch it I can squeeze it and compress it I check this out you got to be really careful at this point but these are like time bombs see the air shooting out of there watch this this is how I do it there's plenty other ways you can cut them in half season them on the inside roast them cut open Center side up or down however you want to do it hands-off approach super easy and same end result all right you see that how that works and the nice kinda nice very simple raghu hardy chose me maybe we should be able to stand that up in the center their color nice right got on the bottom this would be a good place for us in aged balsamic I'll be here shortly Emma's are calm but here's what we're gonna do heaven forbid Parmesan Reggiano grass-fed beef and garden veggie Reggie over spaghetti squash it's the optional parmigiano-reggiano .

Video Description:

Do you guys remember the Holocaust? And those crazy guys called the Nazis?

Well, among them was an elite crew called the SS, which is said to stand for Schutzstaffel. They were the party's "Protection Squadron" and they were rumored to be tough guys.

But, what if they were just a crew of cronies who liked complex carbohydrates? And they had a patch to prove it? I think SS stands for Spaghetti Squash.