WEEKLY MINI MEAL PREP: sheetpan breakfast burritos + beef & vegetable stew

SO excited about this one. Both of these recipes are great in that the ingredients are flexible! You can load the eggs for your breakfast burritos with whatever veggies, cheese, meat you prefer. For the stew, you can really use any veggies you have on hand! Details below.

For the most efficient prep, start on your burritos first. While they egg mixture finishes cooking in the oven, you can start prepping the veggies for your stew. Then once you finish your burritos and you continue with the stew, you can complete your kitchen clean up while the stew cooks!

SHEET PAN BREAKFAST BURRITOS: POTATO + PEPPERS + FETA

INGREDIENTS:

• 1 large sheetpan, the bigger the better-- this is mine (discount code: BARENUTRITIONHEALTH10)

• 2-3 small gold potatoes

• 1 red bell pepper

• 1/2 white onion

• 16 eggs (you may do less if working with a small sheetpan)

• feta

• olive oil

• desired seasonings: salt, pepper, oregano, chili flakes

• burrito-sized tortillas

INSTRUCTIONS:

1. Preheat oven to 420

2. Chop potatoes, bell pepper, and onion finely into small pieces and add to the baking sheet with olive oil and seasonings. Bake for 15 minutes.

3. Meanwhile, whisk your eggs in a bowl, adding additional seasonings.

4. Remove the baking sheet after 15 minutes, and carefully pour the egg scramble onto the sheet.

5. Add your desired amount of feta, and place back in the oven for 10-15 minutes (this depends on the size of your baking sheet so keep an eye out!)

6. Remove from the oven and cut into equal sized squares (I did 8 large rectangles).

7. Add your slices to your burrito tortilla, folding the sides in first, then rolling. I ended up cutting my large rectangles in half and stacking the slices to fit nicely in the tortilla and to give the eggs more thickness.

8. Sear the burrito in a pan with some olive oil to get it golden brown. You can do this before you store your burritos, or you can wait to do this when you are ready to heat and eat! I also recommend adding some salsa!

BEEF VEGETABLE STEW

INGREDIENTS:

• 3 large carrots

• 1 white onion

• 4 stalks celery

• lb grass fed chuck roast or sirloin tips

• 2 C green beans

• 1 C peas

• 1 C pasta, small shapes are best (I used elbows)

• 32 oz bone broth or desired broth

• 2 C water

• desired seasonings: salt, pepper, oregano, chili flakes, paprika, garlic

• olive oil

• freshly shredded parmigiano reggiano for topping

INSTRUCTIONS:

1. Chop your carrots into thin rounds, dice onion and celery.

2. Add veggies to a large pot on medium heat with a drizzle of olive oil, seasonings, then cover. Cook for 5 minutes.

3. Salt your beef, then cut into smaller, bit-sized chunks, and add to the pot. Stir with the veggies, then cover and cook for 7-8 minutes, checking on it and stirring occasionally to get all sides browned.

4. Next, add broth, and cover, reduce heat to medium low and cook for another 8-10 minutes.

5. Chop your green beans into smaller pieces, then add to the pot along with the peas. Add additional seasoning if desired. Stir, cover and cook for 8-10 more minutes.

6. Add in the water and pasta, cook for 10 minutes.

7. When serving, grate parmesan cheese and enjoy!