The Lurong Resolution Challenge is just a few days away and I couldn’t be more excited!!! Week 1 is an important week, it sets the tone for the rest of the challenge. Being that it starts on Monday (Jan18th) that will give you the weekend to get prepared. Make a list, hit the grocery store, and prep your food for the week. Taking a few hours this weekend to get ready will make all the difference. Those moments of weakness usually happen when we aren’t prepared.
My favorite part of the challenge is writing a weekly blog and talking about what I am going to be eating, so without further ado…..
The Big Prep:

Its week 1, so I need to get my freezer stocked with a few essentials. That way come week 3 when I am feeling lazy I have something to fall back on.
Breakfast Sausage

These are pretty simple and I plan on making enough to last the whole challenge. Basically, all you need is some ground meat and spices. You can try this recipe or this one. I am going to a mix of ground pork and ground turkey (3lbs of each). Plus I am going to try something new and add in spinach & roasted red peppers. I’ll let you know how they turn out.
Chicken Fingers

I love eating like a little kid and using my fingers, so of course I love chicken fingers. Again, I am going to prep a bunch (one of the big family pack of chicken breast) and throw them in the freezer. You’ll use a mixture of eggs and either a nut flour or unsweetened coconut flakes (or both) plus some spices you like. Slice you chicken breast into strips, coat with beaten egg, then coat with nut flour or coconut. Place on a Parchment paper lined baking sheet, bake @ 375 for 20-25 mins. If you would like more in-depth recipes here’s one and here’s another and another. I could keep going but you get the point. Some of them even come with delicious dipping sauces!

Speaking of delicious dipping sauces…..making your own mayo is sooooo easy and it is the base for many amazing sauces & dressings. WATCH THIS VIDEO it will change your world.

2 Minute Mayo

*If you don’t have a lemon, sub apple cider vinegar

**Use light extra virgin olive oil


I have been eating the same thing for breakfast almost everyday for 3 years, with a few variations thrown in the mix. Mostly it consists of breakfast sausage (which is above), eggs, and vegetables. Since I wake up at 4:30 am, there is no making eggs in the morning. Instead I prep them for the whole week. Grab & Go! These little guys are perfect: Sausage egg cups. I don’t use a muffin tin because I hate cleaning muffin tins, instead I just use a casserole dish (takes a bit longer to cook). Plus then I can make them into Moe size pieces, those muffin tins are so tiny.

Lunch & Dinner

Lunch & dinner are interchangeable. I like to keep things as “separate” as possible so that I can switch up what I am eating. This week I will be making Indian pulled pork & Asian “peanut” noodles. The Asian “peanut” noodles will have to stay mixed together because all the delicious flavors need to blend, but the Indian pull pork will stand alone. That way I can mix the pork with mixed vegetables, a sweet potato, or maybe some greens whatever I fancy at the moment.
There is a reason that I choose these to meals…..simplicity. The pulled pork is just going to get thrown into the crock pot, it doesn’t require my attention. So while that is cooking I can work on the other meals. If you don’t have a crock-pot I highly suggest you invest in one, they’re cheap ($20).
Odds & Ends

Remember, being prepared is essential. So in addition to all this food prep I will have some other items lying around just in case the mood strikes.
Sweet Potatoes

I love sweet potato fries. Check out some recipes here. Keep in mind that you are not deep frying them like they do in restaurants so, no they will not be crispy. But with a delicious dipping sauces they will be delectable.
Banana Pancakes

If you haven’t had these yet, you are missing out. They are my go to snack. Check out my video

If you have any questions, need more ideas, or just want to chat about food let me know!
Happy Food Prepping.
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