Meal Prep: Week of October 16, 2017. Sharing this week’s meal prep haul including lots of veggies, egg white muffins and more!
Sunday was one of my laziest days in a long time. On Saturday night, we went to our friends’ beautiful wedding. It was in a gorgeous barn and we had such a great time. I may have also enjoyed a little too much Prosecco so I spent most of my Sunday laying around watching a marathon of Sex and the City. I did manage to take a break from my marathon and spend a few hours meal prepping for the week so I’d say that’s a win. It was nice to have a night out (I’ve been a total grandma lately) and although I was tired, I knew meal prepping would save me lots of time and stress this week. I listened to “Small Great Things” by Jodi Picoult while I chopped and roasted, which made prepping fly by. I highly recommend reading/listening to it — it’s my second time listening to it because it’s so good!
Okay, enough of my weekend recap and onto the good stuff, the food. Here’s what I prepped this week:
- Egg White Muffins: For breakfast this week, I decided to mix it up. Egg white muffins are super easy to make and a great grab-and-go breakfast. I placed a little spinach and diced cherry tomatoes in a muffin tin and poured Trader Joe’s egg whites over the veggies. I baked them at 350 for about 10 minutes and topped with some almond milk “mozzarella” cheese and placed them back in the oven for about two more minutes until the cheese was melted. I plan to eat these with some avocado to add some healthy fats to my breakfast. You can use any veggies you have and can make these with a whole egg as well. I love egg yolks but it was easier for me to buy the egg white carton this week instead of cracking eggs. #lazydayprobs 🙂
- Roasted Squash: If you saw last week’s post, I bought acorn squash for the first time and loved it! I bought it again this week with some butternut squash. I drizzled all of the squash with avocado oil, sprinkled sea salt and cinnamon on the butternut squash and sea salt and pepper on the acorn squash and roasted it at 400 for about 45 mins, flipping halfway through. It’s safe to say squash will be a staple this fall!
- Veggies: For veggies, I bought a bag of kale for salads or smoothies, beets, broccoli and mushrooms. I diced the beets and tossed them in melted coconut oil and sea salt and roasted them at 400 for about 45 minutes. The coconut oil brings out the sweetness in the beets and is so yummy! I chopped the mushrooms and sautéed them in a pan with avocado oil, sea salt, pepper and cumin until cooked through. I tossed the broccoli with olive oil, sea salt, pepper and cumin and roasted at 400 for about 30 minutes, flipping halfway through. If you can’t tell, roasted veggies are my absolute favorite!
- Cinnamon Peanut Butter Protein Balls: Last week I prepped these delicious protein balls from Balance with B for snacks. They are so yummy and the perfect snack to satisfy my sweet tooth. The recipe made a lot so I decided to pop some in the freezer last week and will have them as snacks for this week as well! I take a few out of the freezer, let them defrost for a few minutes and then enjoy!
- Fruit: I kept it pretty simple with my fruit this week. I bought grapes and blackberries for snacks or to have with my egg white muffins at breakfast. They may not be in season but they looked so good at the market, I had to grab them!
- Vegan Cashew Pesto: I’m obsessed with making my own pesto, it’s so simple and the perfect addition for extra flavor. It only takes minutes and doesn’t have any additives or added sugar like a lot of pre-made pestos. I subbed basil for cilantro and it’s delicious. Check out the recipe I used from It Doesn’t Taste Like Chicken.
- Paleo Chocolate Chip Banana Bread: Of course I had to bake at least one thing! Last week I bought a lot of bananas that I intentionally let brown so I could bake something yummy. I decided to go with this clean but delicious recipe from rachlmansfield. The recipe only took a few minutes of preparation and is so good. I had a few extra bananas left so I peeled them, cut them in half and freezed them to add to smoothies.
- Protein: Sticking with this week’s theme, I plan to keep it pretty simple. I purchased Hilary’s Eat Well veggie burgers (I promise they are so delicious — especially topped with tahini!), chicken sausages from Trader Joe’s and I have some turkey burgers in the freezer! I cook the chicken sausages ahead of time to bring to work for lunch and will make both the turkey and veggie burgers at night since they only take a few minutes on the stove.
And there you have it! I’m already excited for breakfast so I can enjoy the egg white muffins. For lunch, I’ll have chicken sausages over a salad of kale and roasted veggies and I usually use some tahini or olive oil with lemon as a dressing. For dinner, I will have a turkey/veggie burger with roasted squash and some more veggies and will pair with some pesto or avocado to add some healthy, filling fats. Lastly but most importantly, I will enjoy some banana bread for dessert. 🙂
Did you meal prep this week? If so, let me know what you prepped in the comments below!