I did my weekend food prepping over a couple of days this weekend. I took some pictures and I will walk you thru what I did. I usually cook my dinner protein source the night I am eating it. I can usually manage this till about Wednesday. Then I go to my freezer for quick options.
When I food prep I don’t usually place everything in individual containers. I am cooking for two and I am usually able to come home from work at lunch time and then I just heat up whatever I am going to eat. I have mentioned in other posts that I have learned to eliminate rules about what types of foods are eaten when. I go to the gym early in the morning and come back and need something quick before going to work. So this week I will have these options that I have prepared from greek yogurt
Overnight oats with blueberries and strawberries
For each serving I added 1/3 cups oats, 1 tsp maca boost, some stevia and 1 tsp of chia seeds. I mixed this together with some almond milk and then added two heaping TBSP of yogurt to the jar and more almond milk until I was happy with the consistency. Then I added 1/4 cup blueberries and a couple cut up strawberries. These are in pint size mason jars and will go into the fridge until ready to eat.
In the container of remaining yogurt I added, 1 tsp maca boost
1 scoop of Vega Protein and greens and mixed with almond
milk until I was happy with the consistency. I sprinkled Caca nips on top.
For other protein sources this week I have in the freezer:
Beef Taco Meat
Flank Steak cooked in a black pepper sauce
I made my snacks and a batch of turkey sausage and some flank steak on a stick on Saturday. You can find the recipe for the turkey here. I package the turkey sausage and steak, freeze it and then reheat when I want to eat it. I will use 4 -5 ounces of protein and pair it with vegetables for a meal.
Ready for the freezer……..
These are the chicken meatballs. I will get this recipe loaded on the blog so check back for it.
For veggies I made several salad packs. I chop up all the veggies and then place what I want in the salad in baggies, add the dressing to a small container and place the crunchy items in a snack bag. Everything goes in the bag and I have no excuses. When I am ready to eat just toss everything in a bowl!
I put the bag of kale salad in the food processor and chopped up so I had two servings from the bag, chopping it up finely allows me to eat more but not have to chew forever. In the Kale salad bags I added some more shredded carrots, chopped pears, 1 Tbsp pomegranate nuggets, 1 Tbsp chopped walnuts and 1 Tbsp of champagne vinaigrette. I made a salad of mixed greens, carrots, radishes, tomatoes, cucumbers, onions, a wedge of laughing cow cheese, pumpkin seeds, and raspberry wine vinaigrette dressing. The last two salads were butter leaf lettuce with carrots, radishes, tomatoes, onions, green olives, and I made a red wine vinaigrette.
I also roasted some veggies. I have been on a sweet potato, butternut squash, onion and garlic kick for the last few weeks. We ate at Johnny’s this Saturday night and they served a veggie meddle with broccoli, cauliflower, onions, and garlic. So I duplicated for this week but added some zucchini, squash, green beans and carrots. I will serve reheated with ghee and/or some balsamic vinegar. I am also going to prepare a stir fry using some sesame, ginger baked tofu. When I prepare I will post a pic!
I placed everything in a bag and added a little butternut squash oil, salt and pepper and then roasted in the oven for about 30 minutes.
I prepared lots of snack bars this week. They go into the freezer and will last a couple of weeks. I made Body Building cookies (2 batches) and Nancy’s bars (2 batches)
You can find the recipe for the body building cookies here. I will get the Nancy’s bars recipe up soon on the blog so check back!
Body Building Cookies
I have also bagged 1 cup servings of watermelon in little bags and carrots, celery and peas with 2 Tbsp of humus for snacks.
Meal prepping can be a lot of work but once you do this you are pretty much done for the week other than reheating or putting some salmon in the oven for a few minutes. So sweet!
I would love to hear what you meal prepped this week! Leave me a comment and if you like my blog please subscribe! Talk with you soon and have a great week eating food for fuel!
Nuts.com’s Almond Flour is a great low-carb, gluten-free baking alternative to standard wheat flour!