This Week's Meal Prep

June 28, 2016

 

I've been in the habit of meal prepping every week. I have never been accustomed to fast food, and I'll admit, it has just as much, maybe more, to do with my frugality than my desire to be healthy. If dropping $5 for a Starbucks coffee did not phase me financially, I would probably go by several days per week 'if' it were on my way to work. But, it is not on my way to work and it would be difficult to justify the habit, considering $5 a day, three days per week, adds up to $60 per month which is enough for two nights out with friends, a gym membership, cable, the water bill or three new outfits! I can make my own coffee that I like just as much or more, because I make a whole 32 oz Tervis Tumbler-full of it, opposed to the little, depressing 16 oz that I would pay three to $5 for at Starbucks. Excuse me for the getting off topic (wait, is there a topic?), I just had to justify the extra time I spend meal prepping. I actually enjoy meal prepping. If I hated it, or if you do, I would consider a different option. But, if you are willing to check it out, the following is the latest meal prep I've made: 

 

Breakfast:

Coffee

  • ¼ cup Unsweetened Almond/Cashew Milk

  • 1 Tbsp Natural Creamer

  • Stevia, to taste

Zucchini Muffins/Cookies (1/5th of the following recipe which makes 5 servings for me)

  • ¾ cup Cocoa Powder

  • ¾ cup Stevia

  • 4 Zucchini

  • 25 Prunes

  • ¼ Baking Soda

  • 2½ Tbsp Coconut Oil

  • 3 Eggs

  • Dash of Cinnamon

  • Vanilla Extract

Blend everything in a blender, then bake as cookies or muffins until cooked thoroughly.

 

Lunch:

  • Baked Chicken Breast

  • 1 cup Spinach

  • Dressing: Dijon/Spicy Mustard, Siracha and Stevia

  • Baked Sweet Potato (I chop it and bake it as fries/chips)

Dinner:

  • Baked Salmon

  • 1 cup Spinach

  • Sauteed Mixed Veggies with 1-2 Eggs

  • Dressing: Dijon/Spicy Mustard, Siracha and Stevia

Snacks:

Coffee

  • ¼ cup Unsweetened Almond/Cashew Milk

  • 1 Tbsp Natural Creamer

  • Stevia, to taste

More Baked Sweet Potato

Homemade Ice Cream:

- 1-2 cups Unsweetened Almond/Cashew Milk, Rum/Vodka, salt and Stevia made in Ice Cream Maker

 

I prefer using recycled jars because they are microwavable, I eat tons of salsa (coconut oil jars work well too), so I have plenty of jars, and if one gets rusty or breaks, it gets thrown away just as it would have, if only used to hold the salsa/ coconut oil I used. Wow! I sound like a hippy! I am really not so hippy-ish in many ways. I just find it easy to be resourceful in ways that enable more free time,

decreasing the need to work overtime to pay off credit card debt from eating out, buying nice Tupperware and buying Starbucks coffee. 

 

 

 

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