Meal Prep: 5/22

This past weekend was on the busy side, so I didn’t have the time for a full meal prep, but I’m pretty proud of how I improvised.

Saturday Mister and I went suit shopping, he wanted a good basic suit that could be worn to a handful of weddings we have coming up. We went to Lord & Taylors, Rothman’s, and Nordstroms.  We eventually took a break for lunch at the Iron Tomato, and went back to Lord & Taylors for the first suit he tried on of the day.  I think he finally has an idea what wedding dress shopping has been like for me!

Sunday, we went to see Cirque du Soleil’s Paramour on Broadway as a belated birthday present for my Mom.  We went to Liebman’s in Riverdale for dinner after, which brought us back to Mom’s house with little energy and less time.  I ran to the grocery store with a specific list, and managed to get my all the meals done in record time.

For this week, I relied on my pantry for breakfast; I’ve said it before, but I always have granola, almond milk, oatmeal, and protein powder on hand as a backup. This was perfect for this week, when I didn’t feel like baking something or eating anymore egg whites really.

Lunch was salad mason jars.  I know that mason jars have been done to death, but these particular size and shape are just so convenient.

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I brought in a bag of romaine lettuce and a bag of arugula to be mixed as a base for these toppings.  Each jar has either chickpeas or red kidney beans layered with black olives, diced cucumber, and cherry tomatoes.

These new topper options, and I picked up some new salad dressings (Cesar vinaigrette and raspberry walnut).021.JPG

Every day I can toss together the contents of a jar, over some lettuce, add any of the toppings, and or roasted red pepper and or tuna or salmon. Its like a choose your own adventure salad.

I’ve learned that I can eat the same thing every day, but I can’t eat the same salad every day.  Even if they’re all practically the same, just the tweak of a different dressing, or a different crunchy topping, can make it a different salad for me.

As always, I made sure to grab some snack options as well; having my breakfast and lunches all planned out can still be a recipe for disaster when that 3pm sweet tooth hits if I don’t have a planned snack.

Snack options: sabra hummus single serve with pretzels, sargento balanced breakfs (cheese, nuts, dried fruit), and mini chocolate rice cakes.  I try my best to include options that cover salty, sweet, crunchy, and savory.  That way, no excuses for running out and grabbing a junk food alternative.

Meal Prep:5/15/16

I’m officially in the habit of prepping all of my breakfasts, lunches, and snacks on Sunday for the upcoming week.  In the past I would do it if I had time, or really felt like cooking a particular dish but it wasn’t a true habit.

This past weekend, however, Sunday night came around and Mister and I were tired, busy, and I only had a few hours left before I had to head to bead early in preparation for my 4am wakeup call Monday morning.

Friday after work, I got in to Albany at about 8pm.  Monday afternoon, Mister and I drove to Binghamton to visit with his family.  We drove to Saratoga to meet with our wedding Rabbi on Sunday, then had to drive to pick my car up from being worked on, then finally arrived back to Mister’s apartment in Albany at about 5pm.  I cooked like a crazy lady to get everything squared away (there was a cutting board casualty) and this morning when I piled all my prepped meals into my work fridge I was finally able to relax.

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For breakfast:

  • Option 1:Full fat pineapple cottage cheese
  • Option 2: Granola and almond milk
  • Option 3: oatmeal (I always have oatmeal and almond butter on hand as an alternative or addition to anything)

For lunch:

  • option 1: salmon (broiled with Trader Joes vidalia onion/bacon vinagrette) over broccoli slaw with green pepper slices and oven roasted portabella mushrooms
  • option 2: baked teriyaki ginger tofu with stir fried vegetables (shredded cabbage, carrots, snow peas, portabella mushrooms) and rice

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For Snacks:

  • Hillshire small plates
  • Sargento balanced breaks
  • sugar snap peas
  • Kind bars

 

On any given work day, I’m in and out of my car or running around Manhattan via subway.  I like to have a stash of snacks on hand for between appointments, or when I have to run out last minute but I’m verging on hangry.  Having lunches cooked and ready is great, but when I can’t get back to the office on time to keep my stomach from grumbling, having a Kind bar or a bag of snap peas in my tote can keep me from buying the first Snickers bar I see.

Weekend Meal Prep

Yes for real, every Sunday I cook lunches for the week.  If you didn’t believe me the past few times I’ve done this post, hopefully  by now you’ll see that its a thing.

This past weekend, Mister came down to Westchester to celebrate (observe?) Passover with my family.  I brought Almond Cloud Cookies both nights (though my first batch with chocolate chips were better than the second batch without), but also made a really great fruit salad for the second night.

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I know that fruit salad is pretty basic, and non recipe worthy; but seriously this was good stuff that was surprisingly eaten up fairly quickly for dessert, even with a counter filled with chocolate.

  • Muddle together mint, fresh squeezed lemon juice, and honey
  • rinse and drain: raspberries, blueberries, blackberries, strawberries
  • slice the strawberries; put all berries in bowl
  • peel and slice kiwis (I used 5)
  • throw in a handful of stray grapes from your other fruitbowl
  • toss with the muddled mixture
  • refrigerate and until you’re ready to go to your aunt’s house, then let it sit on the counter for a few hours until dessert

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Mister and I went to Stew Leonard’s in Yonkers to get groceries for our Sunday meal prep.  It wasn’t nearly as crowded as we were expecting, and we got through fairly quickly.  While I love the experience of Stew Leonards, it can be hard to stock up on canned or packaged goods.  We took that into account when figuring out what we wanted to cook for the week.

While there, of course we were both hungry and decided to grab burgers there before heading back to Bedford.

I ogled the baby ducks while we ate our burgers (no bun for me in honor of Passover).  Sweet potato fries on the side that I surprisingly loved considering that I usually hate sweet potato fries.  They were dense, crunchy wedges of sweet potato that felt like a real food, instead of a weirdly soggy sweet potato french fry that I don’t always love.  Mister didn’t love them so much since they weren’t really fry like in taste or appearance I think.  While he went for the car, I went for the ice cream.

They were advertising a new soft serve, dairy free Gelato.  Made with coconut milk, this “ice cream” had a seriously icy almost sorbet like texture, with a heavy coconut kick.  It was okay, but definitely not worth getting again.

Once back at my Dad’s house,  I got to work on lunches while Mister got to work helping on an outside construction project.

I did time myself on this meal prep, since I keep hearing from people that they don’t have the time.  I did the following in about an hour, with the last portion just waiting for chicken to come out of the oven really.

  1. Get chicken in marinade
  2. Preheat the oven
  3. prep salmon and asparagus (foil lined cookie sheets, olive oil, salt, pepper)
  4. put those in the oven once it hits 350 degrees
  5. brown beef in a pan, drain.
  6. mix ground beef and marinara sauce (I used Stew Leonards refrigerated/prepared sauce) in a bowl and set aside
  7. lightly sautee veggie noodles in same pan from the beef
  8. Plate beef and veggies in containers
  9. Pull salmon and asparagus, plate in containers
  10. Push oven up to 400
  11. Bake chicken for 15 minutes at 400, then reduce to 350 for 20 minutes per pound.  Set a timer on your phone and go outside to enjoy the weather.

 

 

For Me:

  • 2 salmon and aspargus (to be topped with mango salsa after reheated)
  • 3 meat sauce with veggie noodles

For Mister:

  • 1 chicken with asparagus
  • enough baked chicken to either eat as is, or turn into chicken salad for the week.
  • leftovers from Passover

Breakfast will be fruit and greek yogurt (the chobani cups were .99 cents at Stew Leonards).  Dinner will be figured out as we go along, or we can eat the lunches if they get skipped during the day for say takeout with a coworker or a lunch meeting.  Sometimes just figuring out what to make can be the hard part, but Mister and I both agree its so nice to just grab a full meal in its own container from the fridge each day.  We feel better about not resorting to frozen meals, takeout, or just sandwiches every day.

 

Weekend WrapUp

Happy Monday!

This past weekend I meal prepped again, Mister and I both agreed we liked the convenience of fully prepared and packaged meals versus just a big ol’ container of say chicken and another tupperware of veggies, so we’re going to stick with this format.

I ordered the containers via Amazon, they’re the Fitpacker brand and so far so good.  I’m actually considering investing in some of the sectioned off containers for snacks or easier packing of different meals.  But let me make sure I can keep this good habit up before I go down that path.

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This week I kept it simple, Mister and I each got five containers of the same meal (1 per weekday for lunch or dinner per our schedule)  Mashed sweet potatoes, mini meatloaf, zucchini and summer squash.  Easy. It helps if you lay out the logistics of what you’re trying to do ahead of time.

  • preheat the oven for the meatloaf
  • get the potatoes in water, bring to a boil on a back burner
  • mix up meatloaf, form, put in oven
  • chop up onions/garlic/veggies
  • saute veggies (or you can throw them in the oven)
  • puree/mash potatoes
  • put everything in containers and refrigerate

From start to finish, this was about two hours.  And at least thirty minutes of that was me on the couch watching TV.

For breakfast this weekend, I’m still on my big avocado toast binge.

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Mash the avocado right onto some toast, drizzle with lemon or lime juice, salt and pepper.  There’s something so satisfyingly decadent about this simple recipe.

In the glass is greek yogurt mixed with berries.  With the parfait and the toast for breakfast, I’ve got healthy fats, protein, a little sugar, complex carb, sweet, and savory.  And the hardest part was making the toast.

On Sunday it was the anniversary of Mister asking me to be his wife, so we took a break from food prepping and wedding planning to enjoy some sunshine.  We debated where to go, and just by chance ended up taking our dogs to the same dog park where we met three years ago.

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(Bulldogs aren’t built for endurance)

I wanted to cook up something special for dinner, without incorporating our go to steak and potatoes.  Since it was nice out, Mister wanted to grill, but I had my belly set on pasta.

We picked up some italian sausage for the grill, and then the ingredients for a healthier version of a creamy pasta.

If you’ve never mixed ricotta cheese with pesto; do it now.  Ricotta can be the easiest way to make a creamy pasta dish, without tons of cream/butter/parmesan type foods (especially since both Mister and I have dairy sensitive bellies).

  • boil pasta water
  • slice and saute garlic and baby bella mushrooms, set aside in a bowl
  • trim and saute green beans, add to the bowl
  • add the pasta to the water whenever its boiling, set a timer so you don’t have to pay attention
  • thinly slice and saute yellow or red pepper, add to the bowl
  • when there’s only a few minutes left on the pasta, add chopped up broccoli florets to the pot.
  • drain pasta/broccoli
  • toss the veggies, pasta, ricotta, cheese, pesto all together.

At this point, it looked great but was missing a little pizzaz.  I thought for a minute and realized that ricotta usually needs a little acid to jazz it up; so I grabbed a whole lemon and squeezed it into the dish, along with a hearty dose of salt and pepper.

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I plated up the pasta and veggies in wide pasta bowls, and sliced the sausage on the side.  Mister did a perfect job grilling the sausage to crispy, charred goodness.

 

Weekend Catch Up

I know that my posting comes in waves; there are daily posts that dwindle to nothing for a month and then I’ll reappear.  I’m sure this is no way to garner an audience, but life happens.

I headed up to Albany after work on Friday, and Mister and I were both equally tired and hungry by the time it got dark out.  We agreed on take out from Rain on Lark Street, after having stopped in for a drink last week and agreeing the food smelled and looked promising.

We picked up our takeout, and ate it on the couch with our sweatpants on; which is the best way to eat any and all takeout.

This stuff was really good.  It wasn’t nearly as greasy as typical Chinese takeout, and didn’t leave us feeling like bloated, sweaty monsters.  There was flavor, texture, and quality to our order, and we would definitely order again.  The only thing I didn’t like, was their won ton soup.  Interestingly enough, the menu we were looking at online for ordering listed it only as “Shanghai style won ton soup.” The menu on their website lists it as “shrimp and pork won ton.” This additional shrimp information makes a world of difference; when I bit into the dumplings, the filling was almost sausage like in its consistency.  Lumpy and almost gristly, it was unappealing.  Knowing now that it was shrimp mixed with pork explains it enough, but I wouldn’t order again.

Saturday morning, Mister and I had our second wedding related planning appointment.  After a year of being engaged, we set a wedding date and booked a venue.  On Saturday, we also confirmed our photographer.  Since our wedding date isn’t until June of 2017, we’ve got plenty of time to worry about the small things, and I’m making sure to check off the big ticket items as soon as I can.

Sunday, was when the fun went into full swing.  We started the day off with a workout at Flight Trampoline Park, which I can’t recommend enough.  Want to work up a sweat, while laughing for about an hour? They have instructor led fitness classes Saturday and Sundays, where you get to jump around barefoot.

Following that class, I got to the serious business of meal prepping.

I like cooking, and I like eating.  But with my living/work situation I can’t always find the time to do both well.  So I’ve gotten in the habit of cooking up a storm for myself and Mister over the weekend, to last throughout the week.

This Sunday, I cooked up:

3 containers of lean ground beef, riced cauliflower, and mushrooms

3 containers of shredded buffalo chicken salad and broccoli slaw

3 beef burrito bowls with rice, beans, and veggies

4 plain baked/shredded chicken breasts.

1 dozen hard boiled eggs

This, combined with some leftovers, cut up veggies, and my office stockpile of oatmeal will get us both on a good start for the breakfast and lunches for the week.  Some will be eaten for dinner depending on our schedule, and I’m sure we’ll grab a sandwich or something else to add to the mix when necessary.  But my point is, this took about an hour of grocery shopping and an hour or two of cooking while watching TV.

With the wedding coming up, I’m trying to keep myself more accountable on watching the bank account and my dress size; so making sure we eat healthy meals on a budget is important.

Some Bowls.

002Bowls of minestrone- veggie soup for lunch.

024.JPGTrader Joe’s whole milk maple brown sugar greek yogurt mixed with two scoops of Aria vanilla protein powder  = a cake batter consistency that I’m really enjoying.

087.JPGAn incredibly awful looking protein mug cake with peanut butter. (mix chocolate protein powder, baking powder, egg whites, cocoa powder, vanilla etc. in a mug.  microwave until cooked.  top with peanut butter and greedily stare at real cake)

 

Next week I’ll probably prep some burrito bowls to be eaten throughout the week. I still haven’t quite figured out what a smoothie bowl is, but they sounds pretty trendy.  For some reason when it gets colder I just want to dig into a big bowl of hot food; it doesn’t have to be nutritious, or particularly tasty.  Just hot and plentiful.

That’s not a great plan when Mister and I have vacation planned in a few weeks, and this belly needs to be seen on the beach.  Yikes.

What’s in your bowl?

 

Weekly Meal Prep

I have no idea if anyone reads this.  Or if the people that do read this even care what I cook every week.  But if you do, this is what I “meal prepped” for this week.

  • 1 lb ground turkey cooked with chili powder, tomatoes, jalapeno
  • 1 lb ground turkey cooked with italian seasoning, onions, garlic, and diced tomatoes
  • half dozen baked egg muffins (liquid egg whites, diced canadian bacon, baby spinach, shredded cheese)
  • used veggie pasta shredder thing to make zucchini noodles

On the menu for this week:

  1. egg muffins for breakfast with either Puffin cereal, some berries, or oatmeal.
  2. Lunch/Dinner options: taco salad (ground turkey, romaine, Trader Joes super 8 chop, guacamole, pico de gallo), or zucchini noodles with turkey tomato sauce.

I’ve got a few bags of frozen veggies or burgers in the freezer to mix into the rotation too, just in case. I’m a big fan of Trader Joe’s (frozen) grilled, marinated eggplant and zucchini slices.  They’re an easy meal base, or addition to simple sandwich. I also try to always keep some Trader Joe’s frozen, sliced, fire roasted peppers on hand; they are way more flavorful then plain frozen peppers, and are perfect for omelettes, salads, stir fry etc.