Boncompagni totally gets it.
But for her, healthy cooking has long been her Thing.
Previously a recipe developer, shes using her passion through her new healthy meal delivery service,Eat Sunny.
And now, shes helpingeveryoneby serving as this weeks Prep School expert.
Keep reading for the full meal plan.
Preheat oven to 425F.
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In a small bowl, mix spices.
Remove the chicken giblets.
Remove any excess skin and fat with poultry scissors or a sharp knife.
Stuff the cavity with half an onion.
Place chicken in a baking pan and rub spice mixture into the chicken.
Drizzle olive oil over chicken.
Roast chicken for 45 minutes.
Remove from oven and set aside.
While its still warm, shred the chicken to make it easier to incorporate into recipes throughout the week.
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Save one serving for dinner tonight; store the remaining chicken in the fridge for up to one week.
To make the quinoa pilaf:
1.
Rinse the quinoa with cold water.
In a large saute pan, add oil and onion.
Saute over low heat until onion is soft, about 10 minutes.
Add spices, garlic, carrot, zucchini, mushrooms and walnuts.
Cook another 15 minutes, until vegetables are soft.
At the same time, in a medium sized pan add quinoa and two cups of water or broth.
Bring water to a boil and cook until the quinoa has absorbed all the water, about 10 minutes.
Lower heat to a simmer and cover.
Cook another 10 minutes.
Remove from heat and let stand, covered, another five minutes.
Gently fold quinoa into vegetables.
Heat until boiling, then reduce the heat and simmer for five minutes.
Add a quarter cup of freshly shredded Parmesan cheese and serve.
Simply heat the black beans on the stove, along with the quinoa pilaf and chicken.
Then, add your chopped tomatoes and avocado and serve.
Combine the pilaf, chickpeas, egg, flour, and salt in a bowl.
Mash them together until mixture is chunky but holds together.
Add a tablespoon of neutral cooking oil to a saute pan on medium heat.
Remove from pan and set aside.
Youll end up with between eight to 10 falafel balls (depending on the size.)
Mash them together until the texture is smooth.
To serve, top your chopped kale with four to five falafels, and drizzle with avocado crema.
While its cooking, heat up the quinoa and chicken (or lentils) on the stove.
Then, serve it all together, topped with a quarter cup of Parmesan cheese.
Saute the zucchini noodles for two minutes.
Then, add the tomato sauce and falafel balls and heat until warmed through.
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