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@verenicepineda: Good morning!! Disfrutando este clima tan bello que Dios nos d! Terminando mi semana de trabajo🙌🏼 Enjoying this beautiful weather that God gives us! Finishing my work week🙌🏼

Luz ♌️
Luz ♌️
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Friday 30 October 2026 15:20:19 GMT
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Loaded Fajita Sweet Potato | Meal Prep 🍠 Nourishing your body starts with what you put on your plate, and with what you use to prepare and store it!@nourishedbylillymay whipped up this delicious meal prep using our Wood Fiber Chopping Boards, Silicone Utensils and our best-selling Glass Food Containers, keeping plastic out of every step from prep to storage. Portioning out the week ahead is so easy with our Glass Food Containers, so you can keep your food fresh and grab a nourishing meal whenever you need it. Save this one for your next prep day 👇 Ingredients 500 g extra-lean beef mince 165 g zucchini, grated or finely diced 235 g carrot, grated 20 g bone broth concentrate 645 g sweet potato (215 g per serve) 165 g Greek yoghurt (55 g per serve) Corn, to serve Salt, pepper, paprika, garlic-infused oil or your preferred seasonings, to taste Method Prepare the sweet potato: Cut down the middle, season to taste and roast at 200°C for 25–30 minutes, or until tender and golden. Cook the beef: Heat a large pan over medium-high heat. Add the mince and cook until browned, breaking it apart as it cooks. Add the vegetables: Stir in the carrot and zucchini and cook for 5–7 minutes until softened. Cook the corn separately to add on top. Add the bone broth: Mix the concentrate with a little hot water if needed, then stir it through the beef and vegetables. Simmer for a few minutes until combined. Assemble: Divide the beef mixture, sweet potato and corn between three Seed & Sprout Glass Food Containers. Finish: Add 55 g yoghurt to each serve when you’re ready to eat. #sustainablekitchen #lowtoxkitchen #SHOPNOW #seedandsprout #freezermeals #plasticfreelife #Sustainability #freezerpantry #veggies #sundayprep #loadedsweetpotato
Loaded Fajita Sweet Potato | Meal Prep 🍠 Nourishing your body starts with what you put on your plate, and with what you use to prepare and store it!@nourishedbylillymay whipped up this delicious meal prep using our Wood Fiber Chopping Boards, Silicone Utensils and our best-selling Glass Food Containers, keeping plastic out of every step from prep to storage. Portioning out the week ahead is so easy with our Glass Food Containers, so you can keep your food fresh and grab a nourishing meal whenever you need it. Save this one for your next prep day 👇 Ingredients 500 g extra-lean beef mince 165 g zucchini, grated or finely diced 235 g carrot, grated 20 g bone broth concentrate 645 g sweet potato (215 g per serve) 165 g Greek yoghurt (55 g per serve) Corn, to serve Salt, pepper, paprika, garlic-infused oil or your preferred seasonings, to taste Method Prepare the sweet potato: Cut down the middle, season to taste and roast at 200°C for 25–30 minutes, or until tender and golden. Cook the beef: Heat a large pan over medium-high heat. Add the mince and cook until browned, breaking it apart as it cooks. Add the vegetables: Stir in the carrot and zucchini and cook for 5–7 minutes until softened. Cook the corn separately to add on top. Add the bone broth: Mix the concentrate with a little hot water if needed, then stir it through the beef and vegetables. Simmer for a few minutes until combined. Assemble: Divide the beef mixture, sweet potato and corn between three Seed & Sprout Glass Food Containers. Finish: Add 55 g yoghurt to each serve when you’re ready to eat. #sustainablekitchen #lowtoxkitchen #SHOPNOW #seedandsprout #freezermeals #plasticfreelife #Sustainability #freezerpantry #veggies #sundayprep #loadedsweetpotato


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