I’m a firm believer in only eating food that tastes good. If it’s hard to choke down, count me out – I truly don’t care how healthy it may be. Scientists could come out and say, “Salmon is proven to make your hair grow 3x faster, give you a Kim K booty, and increase your quad circumference dramatically,” and I still wouldn’t eat it.
I’m not “picky” per se, I just know what I like.
I also love simplicity in the kitchen. Flavor is important, but I don’t want to be roasting and simmering and boiling 300 herbs and spices just to pinch out a bite of flavor. I can dedicate about 1 hour per week to preparing my meals and that’s it.
(To be fair, a generous portion of that hour is spent playing fetch with my dog-cat Oliver and hoping the asparagus isn’t burning in the oven.)
I shared my Trader Joes haul with you last week and promised I’d follow up with the simple, nutritious, and tasty meals I made. Here they are! Perfect to pack for lunch at work, savor for dinner, or share with a friend.
Pork Carnitas Bowl
- Pork tenderloin
- Can of black beans
- Can of whole kernel corn
- Red pepper flakes
- Mild chili powder
- Cayenne pepper
- Black pepper
- Place pork loin, broth, and seasonings in crock pot. Place on medium heat and let cook all day. How much of each seasoning is totally up to you! I like my pork a little spicier so I went crazy on the cayenne… whoops. (Make sure to check every once in a while and ensure your meat isn’t burning to the bottom.)
- Rinse and drain your black beans and corn.
- Wash your lettuce.
- Chop up some cilantro.
- Once meat is cooked all the way through, shred it! This should be pretty simple – I just used two forks.
- In a bowl (or container), place your meat, lettuce, corn, and beans. Add a fresh squeeze of lime over the top and toss in some cilantro. When you’re ready to eat – add your avocado.
- Enjoy the fiesta in your mouth.
Macros: 385 calories, 26C, 27P, 21F (These can all vary slightly depending on your portion sizes and how fatty the meat was!)
Sweet Potato Taco Bowl
- Lean beef
- Sweet potatoes
- Riced cauliflower
- Black beans
- Pico de Gallo salsa
- Olive oil
- Taco seasoning
- Black pepper
- Red pepper flakes
- Wash the outside of your sweet potatoes and peel (I leave about half of the peel). Chop into small pieces and toss in olive oil. Add seasonings to the mix and make sure all of your potatoes are getting some love.
- On a lightly greased sheet pan, spread your potatoes evenly. Cook for 40-45 minutes at 400 degrees Fahrenheit.
- Thoroughly cook beef in a pan over medium-high heat. Add a smidgen of water and a packet of taco seasoning.
- Sautee riced cauliflower in light olive oil over medium heat – this is just to warm it up and add some crunch. You can also throw in seasonings of your preference.
- Rinse and drain beans.
- In a bowl (or container) add your meat, potatoes, beans, and cauliflower. When you’re ready to eat, top it all off with a sliced avocado and some salsa.
- LOVE YOUR LIFE. You’re beautiful and now you’re also full of yummy yum yum.
Macros: 500 calories, 56C, 31P, 17F (These may vary! This is just an estimate. But let’s be honest, when you’re eating nutrient-dense food, that’s what we’d like to focus on.)
My plan for the week is to cycle between the two of these for lunches and dinners. They’re both versatile enough that if I want to switch up the ingredients, it’s totally doable.
I love how easily packed they are, too! Taking lunch to work can be a hassle, but with meals like these it’s super simple and a really quick clean-up.
PS: I also bring baby carrots and hummus for snacking, and a couple pieces of fruit for my 3 PM slump.
Let me know if you give these a try! Happy eating.