So today I’m going to talk to you all about meal prep! Though most Sunday mornings I wake up feeling on edge because of “all the errands I have for that day”, I’ve some how come up with a plan that has drastically cut down my meal prep time. If you’re like me and get a serious case of the Sunday scaries – let’s work on changing that first and foremost! My boyfriend and I have agreed to begin looking at Sunday differently. Rather than a day we’ve come to dread, lets turn it into just another full day of the weekend and try to enjoy it!
That starts with not dreading meal prep anymore and while we’re at it, let’s cut down on our meal prep time! For those of you who aren’t yet sold on meal prep – here’s a non-exhaustive list of all of the benefits of meal preppin!
- End up saving time and money $$$
- Cuts down on the anxiety you feel driving home from work (especially if you struggle with an hour long commute like myself!)
- Obviously helps to avoid making any unhealthy choices
- And if you’re super indecisive like myself, you avoid any question of what to eat for breakfast/lunch/and dinner that week!
- Makes keeping track of your macro’s easier!
So now that we’ve established the obvious importance of meal prep, let me share with you what mine looks like! Keep in mind, everyone’s is different. You’ll eventually find what works for you and stick to that.
- Oatmeal jars – check out some of my overnight oatmeal recipes for ideas (Baby food & Oats, Blueberry Maple Walnut Oats, Peanut Butter Dark Chocolate Pumpkin)!
Basic Ingredients Include: A batch of bananas, oats, unsweetened vanilla almond milk
Why? These are so quick to make, they’re easy, healthy, and last all week! Combining 1/2 cup of oats, with 1 cup of almond milk, & a sliced/mashed banana = instant satisfaction! Then feel free to get creative from there and combine it with optional ingredients such as blueberries, almonds, cinnamon, stevia, etc.!
VERY large Salads or “Buddah Bowls” – you certainly have some options here and I tend to switch it up a lot!
Basic (optional) Ingredients: Frozen Veggie Burgers (Amy’s California, Dr. Praegers, and Engine 2 Diet are all my fave choices) or canned tuna, Kale or Spinach, Frozen Edamame, Frozen Corn, Avocado, a bag of Shredded carrots, Sweet Potato or Brown Rice, Lemon Tahini Dressing
Why? If your salad is big enough (this is key people! no whimpy salads allowed here!) than you’re golden! I start with my base of spinach or kale, then I defrost frozen edamame and corn to add to my salad, then throw in some carrots, tomatoes, and 1/4 – 1/2 an avocado, and lastly I’ll either prepare a bag of sweet potatoes in the micro for the week (I buy a bag of about 5 from wegmans which I can just throw in the micro for 8 minutes to cook – so fast and easy) OR I’ll make a batch of brown rice for the week. Lastly for the protein, I either throw a veggie burger in the toaster oven to broil for about 10 minutes or I’ll mix a can of tuna with dijon mustard, lemon, salt, shallots, and olive oil to add for my protein.
Veggie/Carb/Protein Loaded Dinner – I really love prepping a bunch of vegetable options, along with shrimp for protein, and rice for carbs!
- Why? Stir Fry is SUCH an easy go-to and tastes amazing. I’ll typically sauté my shrimp in olive oil & lots of cayenne pepper to give them a little kick. Then I’ll make a batch of brown rice for the week which I can easily reheat for dinner. Lastly, I’ll always make a large batch of roasted vegetables for the week. Lately, my go-to has been cauliflower roasted in curry, tumeric, and coconut oil ; brussel sprouts and asparagus in olive oil, rosemary, salt & black pepper. Throw these in the oven at 420 degrees for about 20-25 minutes or until lightly golden.
**A quick tip for reheating: When you put all ingredients into one bowl, cover with saran wrap and heat for about 1:30-2 minutes.