The food scene in Los Angeles is amazing, but it's often hard to stay on track with healthy eating with so many delicious restaurant options easily available. I have found that if I am left to my own devices in the presence of a plethora of choices, my intended healthy eating will often be swayed toward less healthful options. People talk about food prepping, but this can often seem tedious and overwhelming, and after a long day of work, it is less likely to happen. I have come up with a few easy solutions that I will share with you. I go to Trader Joe's and I buy an entire chicken in parts, a bag of brussel sprouts, and a sweet potato. On Sunday night I turn the oven on to 450 degrees and I put foil on two separate baking sheets. I spread out the chicken on one sheet and drizzle it with olive oil, add salt, and Braggs organic sprinkle (this is from Wholefoods) and wait for the oven to heat. The second baking sheet I will use for the brussel sprouts, and sweet potato. First I halve the brussel sprouts, and then I slice the sweet potato, and spread them out on the foiled baking sheet. Next I put olive oil and salt and toss the vegetables around. Next, you put both pans in the oven and cook for 30 minutes. At 30 minutes pull the chicken out and toss the vegetables around and cook them for 5 more minutes. Now you're done, put the chicken with some vegetables into a Tupperware container, and you have at least 5 meals. For me, this is either dinner or lunch for the whole week, and it took 30 minutes to prepare.