Sunday Meal Prep #3

Another Sunday meal prep post to give you some weekday inspiration! As you know, a Sunday afternoon of groceries and preparation is essential to setting your week up for success. It really does help make our mornings and evenings a little bit smoother so there’s more time to relax and enjoy each other’s company.

Groceries

The basics: unsweetened almond milk, eggs, ezekiel bread, greek yogurt, flavored seltzer water, whole wheat oats, Teddy peanut butter, Bear Naked Granola, light EVOO

Vegetables: organic spring mix lettuce, spinach, kale, english cucumber, red/yellow/orange bell pepper, vine ripe tomatoes, 2 packages of button mushrooms, zucchini, eggplant, broccoli, asparagus, avocado

Fruits: lemons, apples, watermelon, cantaloupe, pineapple, strawberries

Meats & Seafood: boneless/skinless chicken breast, fresh salmon, cod loin, 1 lb. scallops, 1/2 lb. fresh shrimp

Meal Plan

Breakfast: Oatmeal, eggs, ezekiel toast with PB&J, smoothies

Lunch: Salads with grilled chicken, yogurt w/ granola

Snacks: Homemade no-bake granola bars, fruit, quinoa/bean/hardboiled egg bowls (for Frank)

Dinners:

  • Sunday: Seafood pouches w/ kale salad, whole grain pecan and garlic rice, grilled zucchini and eggplant
  • Monday: Pesto salmon w/ roasted broccoli and kale salad
  • Tuesday: BBQ chicken breast w/ vegetables
  • Wednesday: Spaghetti squash with ground turkey, spinach, basil, zucchini and tomatoes
  • Thursday: Stuffed chicken breast with asparagus and side salad
  • Friday: Wing it
  • Saturday: Wing it

Meal Prep

Rinse and chop all salad vegetables, store in containers (Vine ripe tomatoes and avocados are sliced each night and topped on the salads)

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Marinate and grilled chicken for lunch salads and Tuesday night dinner, chop and store in containers

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Peal and chop all melons, place in large containers for on-the-go snacks

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Rinse, tear and marinate kale: olive oil, salt and pepper

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Hard boiled eggs

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Rinsed black beans

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Cooked quinoa

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Homemade no-bake granola bars

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Homemade No-Bake Granola Bar Recipe

1 cup of peanut butter

1/4 cup of honey

1 cup of whole wheat oats

4 tbsp. chia seeds

1/8 cup of unsweetened shredded coconut

1/8 cup of chopped almonds

1. Melt the peanut butter and honey together

2. Mix dry ingredients

3. Add the peanut butter and honey to the dry ingredients

4. Stir until well combined

5. Press the mixture into a square dish

6. Place in freezer for 45-60 minutes

7. Slice into bars/squares and store in the fridge until ready to eat!

And there you have it! A fully stocked and prepped fridge 🙂 Just the way I like it!

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