March 9th Food Prep

Like I said before, I'm going to do a little less food prep than I previously have.  This week I prepped a bunch of fruits and veggies for creating easy meals. I have strawberries, blueberries, lettuce, cucumbers, and sweet mini peppers.  Since this weeks nutrition challenge is to go gluten free I have sprouted grain tortillas for making lunch wraps or burritos, and I baked some scrumptious Banana Bread made with coconut flour and no refined sugars.  It is so good and I'll post the recipe soon. Lastly I stocked up on some of my favorite essentials: Chobani greek yogurt (obviously coconut is my favorite), and some organic firm tofu.  So far, these guys have coming in handy when hunger strikes!

Food Prep #4

Here are my essentials which I'll throw together for various meals throughout the week.

Protein this week is coming from chicken and steak which are marinating in the fridge.  I'll cook em up right before meal time so they're hot and juicy!

Sunday/Monday Food Prep #3

With a long 3-day weekend and the kids home keeping me busy, food prep Sunday became food prep Monday :(  The main thing is that I still ate clean today, regardless of the set back and I'm SO EXCITED to eat all of this goodness over the next 5 days!!! Especially the super healthy Chicken Alfredo <3 I got the recipe from Womens Health mag and I'll share it soon! Have a wonderful week everyone!

Breakfast: Boiled eggs, quinoa energy bars, overnight oatsLunch: Turkey with fresh veggies (celery, sweet peppers, cucumber) or in a sandwich (7-grain Gluten-Free bread), pineapple, pear applesDinner: Healthy Chicken Alfredo on quinoa-corn pasta and zucchini ribbons (grilled chicken and zucchini ribbons not yet prepped), spring-mix green saladsSnacks: GF tortilla chips and greek yogurt dip, Almond Silk ice cream (not pictured)

Sunday Food Prep #2

My second food prep! Obviously, there are a bunch of things in the picture that aren't fully prepped yet.  Sorry, I was getting really tired! But I figured, after all the leftovers I had from last week, maybe I shouldn't prep as much anyways.  This week I prepped a little less cooked food, and stuck to more simple whole foods.  The main prep items were Meusli (overnight oats), Hummus, Quinoa Energy Bars, No Mayo Tuna Salad (made with avocado and Greek yogurt), and boiled eggs.  I stuck to the same veggies as last week: sweet peppers, carrots, celery, and kale but I added some cherry tomatoes and avocado to spice up my salads.  For fruits, I have blue berries to add to my Meusli, a pineapple (which I'll cut when it's a little riper), and my favorite.. honeycrisp apples.  Protein for the week comes from Scallops which I'll toss in a pan with some EVOO and Pork Chops, which I'll marinate and throw on the grill.  Anyways, I'm looking forward to some good healthy eats this week! Hope you are too!

Sunday Food Prep #1

One of my goals for 2014 is to do food prep every Sunday.  I've always been a healthy eater, but I decided to take it to the next level this year.  Being a college student and a foster mom, I always find myself pressed for time, making it hard to be consistent with healthy eating.  Food prep is a great way to ensure that you have a fridge stocked with healthy food to last the whole week.  It seems like a lot of work, but to be honest, it was actually pretty fun and therapeutic! Here is a picture of what I prepared for my first week of 2014:

3 cups of steamed wild rice for dinners, grilled chicken breast strips for salads, boiled eggs for protein snacks, chicken salad (made with hummus instead of mayo), butternut squash soup, chopped kale and lettuce for salads, a bunch of chopped veggies (celery, carrots, peppers, and onions, cantaloupe, and blackberries.  Not pictured: Greek yogurt (in the fridge), and pumpkin oatmeal whole wheat muffins (in the oven), and chicken breasts and salmon filets (marinating in the fridge, ready to cook for dinners)