Let’s talk meal prep for a hot sec. Do you do it? Do you love it? Do you despise it? Does it get boring?
I, for one, love it, but get honestly don’t get around to it that often. I used to do it every Sunday, getting my meals prepped for the week ahead at work, but since I’ve started working for myself (living that painterly lyfe), my schedule still hasn’t found a norm.
There’s positive and negative to that, depending on how you look at it. I love that I get to make my own schedule nowadays, but I often find I’m working more than I did at an office job because I now have the authority to set my own boundaries, which I need to be better at enforcing (working on actually turning off work mode…it’s still difficult lol but getting there!). What’s more, I feel like the start of my week doesn’t necessarily fall on a Sunday. I’m working on really taking the weekend to have a break because I’m a firm believer in balance and recharging those creative juices.
Why do I meal prep when I work from home, you might wonder? Well, for the same reason you meal prep for when you go to an office or class- it saves a lot of time during the day! I can just reheat, eat, and get back to the canvas (or blog post, or sketch pad, or recipe creation) when I’m done! I also have an issue of not going to make food until all of the sudden I’m starving and I’ve reached a point of hanger. When you’re in the zone of painting or drawing, you don’t really sense anything except the feeling of the brush against the canvas (I know, I sound so pretentious, but it’s true!!). I swear, it’s as if nothing else exists!
So this week was a step in the right direction. I meal prepped on Sunday! Yay me! Roasted some veggies plane Jane style (read: sea salt + pepper) so that I can mix it up throughout the week and rolled out some delicious zucchini turkey meatballs!
This all came together so fast (only a few hours), and made for the most delicious dinner last night: a deconstructed turkey club!
Yep, you read that right. You have all the goodness of a turkey club, bowl style. Think a burrito bowl, but with sandwich ingredients. And the real kicker to the meatballs that made them absolutely delicious? Sir Kensington’s ketchup.
I know, I know, sounds crazy, but it’s a trick I learned from my mom! Growing up, she used to make the most delicious meatballs every Sunday, and her trick was adding ketchup to the meat! Then of course, slow roasting them then adding them to a saucepan filled with sugo di pomodoro. Ya can’t go wrong with that combo!
Check out the recipe for the entire salad below, including these zucchini turkey meatballs! The meatballs were inspired by a lot of people who have been posting about adding zucchini to their meatballs (hey, Lyana from @healthymood_sf!), but I did my own version with the ketchup! Enjoy!
Deconstructed Turkey Club
Zucchini Turkey Meatballs:
- 1 lb organic ground turkey meat
- ½ cup shredded/grated zucchini
- ¼ cup chopped onion
- ½ tbsp. turmeric powder
- 1 tbsp fresh basil
- ¼ cup Sir Kensington’s ketchup
- Sea salt + pepper to taste
- 2 cups chopped romaine
- Roasted Brussels sprouts
- Sautéed mushrooms (I like cooking them in ghee!)
- Cherry tomatoes
- Chopped organic carrots
- Sir Kensington’s vegan mayo
- Sir Kensington’s Dijon mustard
- EVOO to taste
- Salt + Pepper to taste
Zucchini Turkey Meatballs:
- Preheat the oven to 400F.
- In a large mixing bowl, combine ground turkey, zucchini, onion, turmeric, basil, and salt + pepper until well combined.
- Add in the ketchup and continue mixing until thoroughly coated throughout.
- On a large baking sheet lined with foil, roll out the meat into 1-inch balls. You should be able to make about 12-16 meatballs.
- Place in the oven and baked for about 15 minutes, checking on them occasionally.
- After 15 minutes, roll them around to cook on the other side, about 2-3 minutes.
- Remove from oven and serve!
Deconstructed Turkey Club:
- Place chopped romaine in a large mixing bowl.
- Add any veggie toppings you like, plus meatballs.
- Toss the salad.
- Add EVOO, salt, and pepper, and toss the salad again to combine.
- Drizzle with mayo and mustard.