Everything I meal prepped for the week as a non-toxic girly who likes to know what she is putting in her body

Everything I meal prepped for the week as a non-toxic girly who likes to know what she is putting in her body. I made this chicken stir fry with homemade bone broth and homemade sourdough noodles. It's seriously so delicious. Every time I make it, I have to stop myself from making it every single week. I wanted to restock my freezer with something easy to eat when I don't feel like cooking, so I made these homemade chicken tender strips that I marinated in a buttermilk mixture and then hand-breaded with some homemade sourdough breadcrumbs. High protein Greek yogurt is a weekly staple. I prep this every weekend because I use it in all sorts of cooking and baking. And this water kefir is my second weekly staple. This week I made a mixed berry flavored. This was done wonders for my gut. My fridge was overflowing with sourdough discard, so I made these white cheddar sourdough discard cheez-its with homemade salted butter. White cheddar is a superior cheese for cheez-its and you will not change my mind. The next thing I made was some roasted chickpeas to put on top of my salads this week. I also started the fermentation process on some 72-hour sourdough pizza dough so that we could have some sourdough pizzas later this week. I tried a new sourdough inclusion flavor this time. It was sour cream and onion. This smells so good. It's literally just coming out of my oven now. I can't wait to cut it open and try it. Obviously, a plain sourdough. I also blended up some Parmesan cheese for my salads. Sourdough discard muffins, refined sugar-free, high protein Greek yogurt, homemade coconut granola. Another attempt to use up more of my sourdough discard. I made these sugar-free, high protein Greek yogurt, banana, and homemade coconut granola muffins. And that was all for this week! So I'll see you next week. Bye!