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I’m starting to get the hang of this meal prepping thing so I’m going to try my hand at making several big-batch meals. First, I’ll be making a bunch of Tigernut Waffles that I can freeze and have available for those I’m too lazy to make breakfast days. For the record, Tigernut is not a nut, but a tuber vegetable from Africa and Spain making it completely AIP-friendly – yay!
Then, I’m going to make TWO roast chickens in my Camp Chef 16″ Classic Dutch Oven, or you could just use a 10″ Dutch Oven for a single bird. I’m cooking two birds because I’m restocking my freezer stash of shredded chicken and plan to make a big batch of bone broth I can freeze.
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Finally, check out the Snacks section where you’ll find Sweet Potato Toast. This is genius. I’d seen sweet potatoes used in place of a bun for burgers, but treating it like toast is going to be a game changer for snacks and breakfast. Can’t wait to try this out!
What are you cooking this week?
Breakfast
Eggs, Bacon, Toast, Fruit and Cereal for the rest of the fam
Lunch
Leftovers
Sandwiches
Dinner
Marinated Portobello Mushroom Burgers w/ Sweet Potato Fries
Lemon-Thyme Roast Chicken w/ Roasted Radishes and Parsnips
PF Chang’s Copycat Chicken Lettuce Wraps
Snacks
Sweet Potato Toast w/ Pineapple Guac