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.
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)
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
Hillshire small plates
Sargento balanced breaks
sugar snap peas
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.
I think I’ve written before about how I’ll eat the same thing on repeat throughout any given week. When you’re usually shopping for one its just easier to buy ingredients for one or two big meals and then portion it out throughout the week.
One way I keep myself from really hating this plan of action it by switching up toppings or add-ins. If you’re eating chili every day, have it with diced avocado two days, cheese two days. It keeps things interesting [or I just have a very low bar set for what is interesting]
This week, I invested in a box of “Just Clusters” granola from Trader Joes, I think its vanilla almond but I’m too lazy to go check. To go with that, I bought a carton of unsweetened, vanilla almond milk, a container of blackberries, and a container of pomegranate seeds. I like to go for a healthy combination of good for me and easy to eat; on Sundays I grocery shop and on Monday’s everything gets packed up, driven three hours to the office for consumption during the week. The glamour of a long distance relationship!
One day I had the granola with almond milk, blackberries, and a scoop of vanilla protein powder mixed in.
Most recently, granola + raw, roasted almonds + blackberries
I know, I lead a pretty exciting life filled with granola and desk lunches. You have to find what works for you in terms of convenience, access, health, taste. Its Friday, so I’m already thinking about what I’ll cook up this weekend for next week’s lunches. Suggestions appreciated!