How to Meal Prep - Ep. 38 - CHICKEN & BUTTERNUT SQUASH SOUP
- 6 years ago
This butternut squash soup with shredded chicken is SO filling and delicious! It will be a new family favorite for sure. If you want to make your soup a bit thinner than we like ours, just add more water! \r
If you know a friend who thinks meal prep is boring, send them this link :) Enjoy!\r
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Our 12 Week Meal Plan - Meal Prep Cookbook is NOW Available for Pre Order \r
Over 60 Healthy Meal Prep Recipes & 12 weeks of plans Includes (Breakfast, Lunch & Dinner)\r
Macros - Shopping lists - Vegetarian options!!! Ask us a question in the comments =)\r
Pre Order HERE \r
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\r
The Vitamix we have and love (its on sale now!): \r
\r
Our awesome 2 sided Bamboo cutting board: \r
\r
Make meal prep easier with these stackable containers: \r
\r
Need a scale to measure your food? This is the one we have: \r
\r
Adam swears by these knives: \r
\r
Our cookware: \r
\r
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HOW TO STORE/REHEAT THESE\r
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1. Meals can last in the fridge 4-5 days. After that, freeze. Take out the night before eating and defrost in the fridge.\r
2. Can be eaten cold, but if you want to reheat, heat in a covered saute pan for a few minutes\r
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\r
Ingredients are to make 4 SERVINGS:\r
Easily double or triple the ingredients to make more!\r
\r
4 garlic cloves\r
150g (1 small) yellow onion\r
4 sprigs fresh rosemary\r
2 tbsp extra virgin olive oil\r
600g (about 2) raw chicken breast (make sure when you shred it, to shred the chicken into bite sized pieces!)\r
1 tsp himalayan salt \r
6 cups water (use 7-8 if you want your soup to be thinner)\r
1200g (small one) butternut squash\r
300g (small one) sweet potato\r
8 tbsp raw pumpkin seeds (use 2 tbls on each serving)\r
lime for garnish\r
\r
VEGETARIAN/VEGAN VERSION\r
Follow same steps, but ignore the steps involving chicken. Take note that some of the ingredients below have increased. \r
\r
4 garlic cloves\r
150g (1 small) yellow onion\r
4 sprigs fresh rosemary\r
1 tsp himalayan salt\r
1/4 cup extra virgin olive oil\r
6 cups water\r
1200g (small one) butternut squash\r
300g (small one) sweet potato\r
1 cup raw pumpkin seeds (use 1/4 cup on each serving)\r
lime for garnish\r
\r
--------------\r
\r
— MACROS (in grams) — \r
(per serving if you divide into 4 meals)\r
\r
Calories: 439\r
Protein: 40\r
Carbohydrates: 41\r
Fat: 11\r
Sugar: 17\r
Fiber: 8\r
\r
VEGETARIAN/VEGAN VERSION:\r
Calories: 362\r
Protein: 8\r
Carbohydrates: 41\r
Fat: 19\r
Sugar: 17\r
Fiber: 8\r
\r
*calculated by MyFitnessPal*\r
\r
———————
If you know a friend who thinks meal prep is boring, send them this link :) Enjoy!\r
\r
-------------\r
Our 12 Week Meal Plan - Meal Prep Cookbook is NOW Available for Pre Order \r
Over 60 Healthy Meal Prep Recipes & 12 weeks of plans Includes (Breakfast, Lunch & Dinner)\r
Macros - Shopping lists - Vegetarian options!!! Ask us a question in the comments =)\r
Pre Order HERE \r
---------------\r
\r
The Vitamix we have and love (its on sale now!): \r
\r
Our awesome 2 sided Bamboo cutting board: \r
\r
Make meal prep easier with these stackable containers: \r
\r
Need a scale to measure your food? This is the one we have: \r
\r
Adam swears by these knives: \r
\r
Our cookware: \r
\r
----------------\r
\r
HOW TO STORE/REHEAT THESE\r
\r
1. Meals can last in the fridge 4-5 days. After that, freeze. Take out the night before eating and defrost in the fridge.\r
2. Can be eaten cold, but if you want to reheat, heat in a covered saute pan for a few minutes\r
\r
----------------\r
\r
Ingredients are to make 4 SERVINGS:\r
Easily double or triple the ingredients to make more!\r
\r
4 garlic cloves\r
150g (1 small) yellow onion\r
4 sprigs fresh rosemary\r
2 tbsp extra virgin olive oil\r
600g (about 2) raw chicken breast (make sure when you shred it, to shred the chicken into bite sized pieces!)\r
1 tsp himalayan salt \r
6 cups water (use 7-8 if you want your soup to be thinner)\r
1200g (small one) butternut squash\r
300g (small one) sweet potato\r
8 tbsp raw pumpkin seeds (use 2 tbls on each serving)\r
lime for garnish\r
\r
VEGETARIAN/VEGAN VERSION\r
Follow same steps, but ignore the steps involving chicken. Take note that some of the ingredients below have increased. \r
\r
4 garlic cloves\r
150g (1 small) yellow onion\r
4 sprigs fresh rosemary\r
1 tsp himalayan salt\r
1/4 cup extra virgin olive oil\r
6 cups water\r
1200g (small one) butternut squash\r
300g (small one) sweet potato\r
1 cup raw pumpkin seeds (use 1/4 cup on each serving)\r
lime for garnish\r
\r
--------------\r
\r
— MACROS (in grams) — \r
(per serving if you divide into 4 meals)\r
\r
Calories: 439\r
Protein: 40\r
Carbohydrates: 41\r
Fat: 11\r
Sugar: 17\r
Fiber: 8\r
\r
VEGETARIAN/VEGAN VERSION:\r
Calories: 362\r
Protein: 8\r
Carbohydrates: 41\r
Fat: 19\r
Sugar: 17\r
Fiber: 8\r
\r
*calculated by MyFitnessPal*\r
\r
———————