This is another one of my meal prep staple recipes that I’ve been stupidly (or selfishly?) hiding from you guys because I figured it was so easy no one would even want it. WRONG. Um, hello, if this is one of the recipes I’m making on a weekly basis, there are definitely some people out there who will love it too.
Still on the easy meal-prep-style recipes train this week because I just got back from a week-long (work) trip to Florida where I was coaching a national age group championships swim meet. Good news is I didn’t quite get to lobster status with my sunburn and did get to spend a week in the sun with some great kids, awesome friends, and had an amazing time down there. Bad news is I can’t tell if my headache today is from exhaustion, caffeine withdrawal, not sleeping enough the whole week, not eating how I normally do, not exercising basically all week (except coaching and standing on deck for like 12+ hours a day)…or if my ponytail is just too tight. It’s one of those days.
- 1 head garlic
- 1 tsp olive oil
- 2 Tbsp melted ghee
- ¼ cup sprigs of fresh thyme (stems on)
- ½ cup kalamata olives, chopped
- ½ tsp sea salt
- ¼ tsp fresh ground black pepper