Meal Prep Sunday – yes, I know it’s Tuesday

I was so busy this past weekend! I got to go to CATS. It was…interesting! But, that threw meal prepping off since I shopped Sunday, I prepped Monday. And, there was NO TIME to post yesterday. *sigh*

Last week was fantastic (at least Monday-Friday) for nutrition because I was prepped and ready! My choices were made and ready to go. So easy! Even though I have completed several workout programs from start to finish, I have never stuck to the nutrition program.

Prepping is so key. Last week, I lost 2.2 pounds between Monday and Friday, but then the weekend hit, I wasn’t prepared, and gained 2.4 back by going totally off plan over the weekend. Lesson learned. I will prep for the weekends too, and if I go out, I will plan my meals a little better.

This week, I am trying to stick to the tops of the food lists a little more.

Meal 1: shake, berries (pictured) and almond butter
Meal 2: post workout drink, fruit
Meal 3: carrot/oat muffins, butter, breakfast sausage and bell peppers (pictured in bento)
Meal 4: gluten free tortilla, deli turkey, Romain, cucumbers, and sprouts
Meal 5: Jicima sticks, prepared guacamole (pictured)
Meal 6: meat & veggies, seeds/dressing

Pre-workout meal: Yep, I am sticking with what I like. This is light enough that I can workout shortly after eating it, and filling enough that I am perfectly hungry by breakfast. I love the purple containers for prepping my berries and having them handy.

Post-workout meal: I use a BCAA post workout supplement for muscle recovery. It’s delicious too! For my fruit, we started keeping a bowl of fruit on the counter about 10 or so years ago. It’s always got a variety of fruit and the kids can grab and go for a healthy snack too.

Breakfast: I think the eggs from last week we okay on my system, but I am not sure. This week, I chose to make a couple of recipes from Fixate. The breakfast sausage is a Fixate cooking show recipe and is pretty good and made from ground turkey! Mind blown. The carrot/oat muffins are from the Fixate 2 cookbook. I wanted to make them with quinoa flakes as an oat substitute, but I couldn’t find them at Safeway, so I am testing my oat tolerance. They’re meant to have a frosting, but I am omitting that and using butter. I’ve also got some bell peppers to munch on.

Lunch: I decided to do a wrap this week. Again, I didn’t pre-prep anything except for I did cut a cucumber up in strips. I WANTED to make some gluten free tortillas from scratch, but I ended up having to order a tortilla press because the kitchen place I went to didn’t carry them in stock. So, I bought some gluten free ones at the store and will play with my new tortilla press later in the month. I used a little avocado-mayo and Dijon. Yum!

Snack: I wanted something different than the baby carrots and hummus, and I had these guac cups that I needed to use, so I went with Jicama sticks to dip in the guacamole. To be honest, I wasn’t excited about this. For one, cutting up a Jicama isn’t my favorite thing and for another, I don’t really care for avocados or guacamole. But, this was surprisingly satisfying. This guacamole is simple with no artificial ingredients. Super fresh and must be used relatively quickly after purchase.

Dinner: Again, I don’t prep anything for dinner. Meat options this week are rockfish, porkchops, and chicken. For veggies, I had some squash and zucchini to use up, asparagus, greens, green beans, cauliflower fried rice (I didn’t make that last week), and red potatoes.

It took me exactly 4 hours – from 4 am to 8 am to get everything ready. But this included my celery juicing, 4 loads of laundry, some internet surfing, and other tasks. If I’d been uber focused, it probably would have taken under 1.5 hours. including baking. I had to triple the sausage recipe to have enough for a week and some for the family to try, so that took a bit of time to pan fry as well. The longest part was probably cutting up the peppers and Jicama.

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