Meal Prep Sunday! I knead to do this (pun intended)…

Back to a semblance of a schedule this week! I was able to shop Saturday and be up making bread by 4 am this morning. This week, I tried out Safeway’s drive up service and it was fabulous! I made my menu on Friday and ordered the groceries online for a Saturday morning pick up. I get my produce and seafood from there. So, I got up, did my workout, ate breakfast, and headed to Costco where I get the meat for the week, and drove through Safeway for the groceries. Awesome! I really hate grocery shopping, so this is totally the way to go. Also, it makes it easy to avoid the impulse buys. By eating before Costco, I also was able to easily avoid the samples. Yes! We blazed by the bakery so I wasn’t tempted by the million calorie muffins that I love so much… I also reminded myself that I was having birthday cake today for my daughter’s 20th, and that helped a little.

The tools provided with the Beachbody programs are awesome! This menu planner has been pretty key for me the past 3 weeks. I have had it available to me since January, 2018, but for some reason, I never used it. I don’t know why…

I did pretty well following my plan this week, with the exception of Mexican night out on Thursday. I regret not having gone for the fajitas and choosing the much saucier/carbier arroz con pollo, but I’m giving myself some grace. I was really sick of the meal 3 by about Wednesday and couldn’t stomach the meal 5 after Tuesday. Overall, given I was on vacation last week, I don’t feel like I did too bad!

On the menu this week, I am sticking to the same formula and I am mainly changing up my post workout and lunch. This week is completely gluten free and I am not allergic to anything! I am hoping it gets me past this bit of a slump I am in. Even though I *feel* slimmer, I haven’t been able to loose all the weight I gained in week 2.

Meal 1: shake, berries (pictured) and almond butter
Meal 2: post workout drink, fruit (pictured)
Meal 3: spinach, mushrooms, chicken, quinoa, ghee (pictured in bento)
Meal 4: gluten free fresh bread (pictured), deli lunch meat, Romain, cucumbers, and sprouts
Meal 5: baby carrots, prepared humus (pictured)
Meal 6: meat & veggies, seeds/dressing

Pre-workout meal: I don’t think I will ever tire of the shake, berry, almond butter combination. What’s really cute is that my 8 year old son would also like berries every day, so I prepped him some too. Another great thing about it is that it’s pretty effortless, which is nice at 4:30 in the morning.

Meal 2: This is also the same. My post-workout drink and a fruit.

Meal 3: I am going back to the spinach, mushroom, ghee combo, but instead of eggs, I am having chicken. I am using some canned chicken I had in the pantry from Costco. 2 cans was enough for 6 servings. I made some quinoa in the rice cooker. I wasn’t sure how much to use, so I went with 2 cups. This was spot on for just about 7 servings! Today I will test using my egg cooker thing to make this meal in the microwave. I am not sure if it will work since I am not using eggs, but I guess we will see! Check my IG stories later for the results! If it doesn’t work, then I am not sure what I will do… I may end up having to buy a hot plate for the office.

Meal 4: I made the gluten free fresh bread from the Fixate cooking show. I can’t wait to try it and I hope it stays fresh all week. My husband wasn’t too happy about the food processor noise at 4:30 this morning, but hopefully he will get over it. I’ll be doing open faced deli meat sandwiches with romaine lettuce, cucumbers and sprouts for lunch.

Meal 5: I am going back to the baby carrots and hummus. I was not a good snacker last week, mainly because I couldn’t make myself eat the Jicama and guacamole any more and I couldn’t think of another green/blue combo.

Meal 6: We are so boring when it comes to dinner. This weeks’ meats are ribs with asparagus and rice, chicken with stir-fry veggies, hamburger on an eggplant bun (recipe from Fixate); spaghetti with tomato-less marinara and zoodles; steaks with sautéed spinach; taco salad; and ahi tuna steaks (Fixate recipe) with stir-fry veggies or whatever is left from the week.

Total prep time was just under 2 hours. The bread was really easy to make and it looks delicious! I really love bread, so having a gluten free option is going to be great! I highly recommend using a rice cooker for making quinoa. It comes out perfect every time and is so easy! Some of the dinners this week will be a bit more time intensive than I prefer, but I am trying a couple new things which is exciting! To make this family freiendly, I will be doing regular spaghetti noodles and I got canned sauce for those lucky enough to not be allergic to tomatoes. And, where I am using an eggplant for a bun, they will have buns and where I am having taco salad, they are getting shells.

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