Good Monday morning!
After a productive and FUN weekend, I’m back at it and ready for the new week ahead. Tomorrow is the last day of classes for the spring semester and I cannot believe how fast this school year has gone by. It’s the home stretch and I’m focused on my last couple of research papers and graded assignments; woohoo!
With that said, there’s nothing like starting off the work week strong than with a solid few hours of meal prep. After somewhat of a sleep-in yesterday morning, a yummy breakfast of eggs, protein oatmeal pancakes and breakfast ham, I set up a plan for the week, made an efficient trip to the grocery store and followed up with an hour of chopping and marinating. Our tasks were complete and I couldn’t help but think how good it felt to set the week up for success.
This week’s meal plan takes us through to Wednesday with leftovers for Thursday.
Breakfasts: Oatmeal with peanut butter, avocado/egg and peanut butter sprouted toast, coffee
Snacks: Fresh fruit (apples and bananas), smoothies, almonds, fresh cut veggies
Lunch: Mexican-style chicken salads with romaine, fresh store-bought salsa, quick guacamole, black beans and fresh cut veggies
Monday-Japanese-style salmon with garlic stir-fried mushrooms and asparagus
Tuesday-Mango chicken stir-fry with snow peas and quinoa
Wednesday-Spicy Italian sausage spaghetti squash with spicy homemade marinara and side kale salad
Chopped veggies for salads (Cucumber, celery, peppers)
Chopped celery for snacks (Tip: Once the celery is chopped and placed in a container, fill the container with cold water and cover, this will allow the celery to stay crispy in the fridge throughout the week!)
Rinsed and chopped leafy greens (Romaine lettuce and kale)
Marinated kale with olive oil, lemon juice, salt and pepper
Rinsed asparagus with stems removed (Simply hold the asparagus with two hands towards the end of the spear and bend until it breaks naturally–remember to remove the stem because it’s very woody and hard to chew)
Drained and rinsed beans for salads (black beans and chick peas)
Marinated chicken (Frank’s Mexican marinade uses light beer as a base! Add chipotle style Cholula, cumin, salt, pepper, cajun seasoning, and a few more special spices–feel free to experiment!)
Quick guac (1 avocado, a dash of garlic powder, salt, pepper and a squeeze of bottled cilantro and the juice of 1/2 a lime)
Following Sunday’s meal prep, Frank and I headed out for a Sunday fun day afternoon bike ride. The weather couldn’t seem to make up its mind as it was cloudy, sunny, blue skies, and it rained, too! We enjoyed a relaxing bike ride through South County trail all the way to the Narragansett sea wall; a great way to cap off another fun weekend. Here’s to a new week!
Question of the day:
How was your Sunday meal prep?