Happy Monday! I hope your day has started off on a bright note. Make sure you do something today that makes you smile…go grab a coffee with someone, send an encouraging text, listen to your favorite song, stretch… anything just makes you feel good.
Yesterday, I took a couple hours to prep some food for the week. I have never been insanely devoted to meal prepping, mainly because I don’t love preparing things too far ahead of time. I also like to have flexibility with meals throughout the week, since I never know what we’ll truly have a taste for. Though I always sketch out a dinner menu, I don’t typically precook anything, just in case I decide to swap something out or we do an entirely different meal using the same ingredients.
However, I recognize that with more late evening teaching/training obligations (paired with some very early morning wake-up calls), I am going to have to get more organized with my dinner planning. I found myself scrambling on more than one occasion the last 2 weeks, to put together a dinner at 9 pm. (And by “put together a dinner” I mean sprinting to Trader Joe’s for a frozen flatbread or other quick meal).
I think one of the most important aspects of dining is feeling relaxed and I can assure you, it is not relaxing waiting for a frozen pizza to heat up when you’re extremely hungry, tired, and worried about getting to bed at a reasonable hour. So I lived it, I learned it. Onward and upward with some better planning so that I can come home and calmly enjoy my dinners and time with Matt 🙂
With that, here’s my weekly dinner menu and the meal prep steps I took to get ready for the week:
- Sunday: gluten-free sweet potato and herb ravioli (from Whole Foods, found in the cheese section) with salmon. I seasoned the salmon with salt, pepper, garlic, parsley, a small squeeze of lemon, and shaved Parmesan.
- Monday: Simple beef stir fry from Julie Bauer’s Paleo cookbook (cookbook is listed on my fave products page for quick reference)
- Tuesday: Shrimp taco bowls with quinoa, greens, and veggies
- Wednesday: BLT salads
- Thursday: Honey mustard chicken with sweet potatoes
- Friday: TBD (usually carry-out or dine-out night)
Meal prep steps:
- Hard boil eggs (some will be used throughout the week, but primarily for Wednesday nights BLT salad)
- Make large container of quinoa (for Tuesday’s shrimp taco bowls)
- Chopped up carrots and peppers (carrots for snacking, peppers for taco bowls)
- Wash and rinse all fruit
- Baked banana oatmeal (easy to grab for a snack or breakfast in the morning)
- Chopped up a bunch of romaine and other greens so salads are easy to throw together
What I’ll do mid-week
- Pre-cook bacon on Tuesday for Wednesdays BLT salads
- Pre-cook sweet potatoes and chicken for Thursdays dinner during a break Thursday afternoon so they’re ready to go when I get home late
- Re-stock anything we need for lunches by Wednesday (this helps avoid the “oh I’ll just go out” trap)
I’m hoping with an organized fridge and a solid plan, this week will go a bit smoother than the last couple! Have a fantastic Monday!
Question: Do you meal prep? How much do you prepare ahead of time?