Soo I wasn’t so great on the healthy eating thing these past four days.
It was bound to happen, since I had an insane week at work and was too busy enjoying a baseball game last Sunday to do any food prep.
Meanwhile, I’ve been quite good and have kept up with 1 gym trip and 1-2 runs per week, and due to T-Man’s work schedule I’ve been biking to work 5 days a week (holy mother my quads are getting BIG!), so I’m not too concerned about a few days of “gluttony”, if you can even call them that.
It’s not the worst mess-up in the history of people-trying-to-eat-healthily, but all the same I feel a bit guilty. Actually, that feeling might be indigestion 😉
In order to avoid similar mistakes this week, I made some food yesterday.
A lotttt of food.
So here’s the thing: I don’t like to meal plan. There, I said it. I know some people get off on it, but it’s just not my bag. I am very finicky when it comes to deciding what I’m in the mood to eat (especially for dinner). It gives me anxiety to imagine choosing what to eat more than a few hours before the meal happens, let alone FOUR DAYS. But what if I’m not feeling like chicken that night? What if someone cool wants to go out to happy hour and grab a bite to eat?….you get the picture.
I can, however, get down with prepping a bunch of food that can go together in different ways throughout the week. Yesterday, I made a couple of plain chicken breasts – this week I can shred them up for tacos, slice one to put in a sandwich, or just saute one to eat with some veggies and oven fries. Three different options already! And the best part is, once I decide what I want to eat on Wednesday night, I’ll already have done most of the work days before. I like this food prep business.
Here’s what I did this week:
I started soaking some dry black beans while cleaned the kitchen. Cleaning is my #1 procrastination tool. If I ever have a big task ahead, you bet your ass I’ll find something to clean before I can get started.
Lots of clutter… which, with the help of awesomely bad music….
Became slightly less clutter. (also, all the dirty dishes in the sink that I didn’t tell you about are now clean. Boom.)
I put the beans in the Crockpot for two hours thinking that would be long enough. Hahaha, silly Katie. I used it as a timer to see how long it took to prep the rest of the food. The result: everything was finished in less than 2 hours! (except for the actual thing cooking in the Crockpot of course.)
First course: Breakfast. Frozen Yogurt squares it is!
Yogurt, fruit, oats, honey, mix mix mix.
I’ll deal with you later.
Next, vegetables. I decided on a kale and mushroom saute, and instead of spending 35 minutes making rice, I decided to get creative with my cauliflower.
Cauliflower rice! I’m kind of excited to try it.
Meanwhile, crappy music was still blasting on my iPad.
Kale and mushrooms were sauteing.
And a couple of chicken breasts were poached.
Let’s break down the results.
I am set for the week! I have 2 leftover Oikos, which I pair with Fiber One brownies. For the rest of the days of the week, I’ll have a Frozen Yogurt square paired with Fiber One bars. (The FroYo squares are fewer calories than a yogurt cup, so I pair them with a higher cal bar to even it out)
I split the kale and mushroom saute into two servings – I’m thinking I’ll pair one with beans (on a workout day, for protein) and the other with cauliflower rice.
Obviously this won’t last me all 5 days this week as far as lunches and dinner goes. So far, I only have evening plans on Wednesday and Thursday this week, so I will have enough time to make a normal dinner most other nights. Some other things I have readily available in my fridge/freezer that I can use for meals this week:
- Enough Spring Mix for a big salad or 2
- Sprouts and bread for sandwiches
- Soup cup at work
- A serving of frozen ravioli + like 4 servings of my mom’s pasta sauce in the freezer. It’s my emergency pasta stash, y’all!
- Lentils + veggies and a can of diced tomatoes = lentil stew (if I have time. Plus I can make enough so I have leftovers!)
Do you meal plan or do food prep? If so, which is more helpful to you?
What is your go-to lunch to bring to school/work?