If you’ve been following me for a while than you know that my days are full of mom duties, and my nights with all the entrepreneur duties! So making time for myself yet alone a workout or a sit-down meal has been impossible lately. Our recent travels have thrown our ‘gung-ho-work-out-eat-right’ mentality right on out the window along with time to make logical food choices. But you know what they say … “we make time for the things that we want to make time for“. Ughhh who started that anyway … it’s a crazy, logical, guilt ridden statement.
BUT, I made time yayyy! *Please do this with me so we can all whine through it together!* Let me start by saying that ever since I took my first class at Fuel Rx in April, I’ve been slightly a lot addicted to seeing the changes in my body and energy levels. I’ve grown to LOVE working out in a class environment. It’s really motivating not to have to do it all alone! But I also REALLY LOVE food. Wanna hear the kicker?! Our results, our energy, and maintaining our kick ass bodies after all that hard work is 80% dependent upon what we eat. Let me let that settle … 80% is meals, ahhhh!!!!!
So I really wanted to share with you what I did this week to prep! I only had an hour and a half today to prep for lunch and dinner for the next few days. Tomorrow I will prep breakfasts and snacks. Hey, do what you have time for and what you have time for is enough! Some days you’ll cook 3 meals and 3 snacks for the week in advance, and some days you’ll only have time to prep for the next day. But do it and you’ll find that it takes less time than we think!
Side note- my daughter is a gluten-free vegetarian so the chicken protein is for me, and her meals will be substituted with shrimp and tofu. My fiancé eats everything so I will be doubling everything.
CAULIFLOWER FRIED RICE
I love a good fried rice recipe! Today I opted for a bag of cauliflower rice instead and tossed it around in 2 tablespoons coconut oil, crushed garlic, Flavor God’s garlic everything powder, green onion, and cilantro. I cooked it all over medium heat until it reached my desired crispness and then devoured.
CINNAMON SWEET POTATOES
Tastes like the holidays minus the family drama and being isolated to the kiddy table.
I popped a package of Trader Joe’s ready to eat sweet potatoes (baked and no seasonings added, hallelu for open and eat!) into a pan with a light spritz of coconut oil, some cracked black pepper, and topped them with a dash of cinnamon. So so so good!
THE WORLD’S BEST CITRUS SUMMER SALAD
I mean that with every inch of my dying love for gross BORING salads! If you like citrusy, peppery salads then this is for you! I mixed some kale with a spring mix, squeezed an entire lemon over top the leaves, drizzled on some extra virgin olive oil, and gave that a nice toss (coating them in this base will make them less dry and more appealing). Then I cracked some black pepper in there along with a turn of my Himalayan pink salt shaker, and then added in finely chopped red onion, tomatoes, parsley, and cucumber! THE BEST! So refreshing and so NOT boring!
CUMIN SPICED BRUSSEL SPROUTS AND TOASTED PINE NUTS
Probably one of my favorite ways to prepare brussel sprouts because, that ‘feet’ smell they give off. In a pan I took Trader Joe’s ready to eat brussels (again hallelu for open and eat, again no seasonings added), tossed them in a spritz of coconut oil, added in some toasted pine nuts, cumin, and red pepper flakes! Walaaa! I love this nutty combo and the cumin and red pepper flakes give it a nice lil kick! Hiiiyahhh!
CURRIED COCONUT CHICKEN
Ugh coconut milk dishes are LIFE! I browned some crushed garlic and yellow onion in a tablespoon of coconut oil and then added in 3 cubed chicken breasts. Then I tossed in some diced bell pepper, cracked black pepper, turmeric, and a can of coconut milk. I let that simmer up and then really TRIED to remember portion control. This can be added over a bed of brown rice (or white rice depending on your palette) or even that cauliflower fried rice we made earlier! This is equally as delicious with shrimp, tofu, or potatoes!
HOMEMADE KALE CHIPS
For this grab-and-go snack I simply stemmed a bag of kale, spread them evenly across a cookie sheet, gave them a light spray of coconut oil, and then lightly dusted them with Himalayan pink salt and cracked black pepper. I baked them at 350 degrees for about ten minutes, but you’ll want to keep checking on them to bake them for a shorter or longer period of time depending on your oven. Trust me, they get crispy quick!
Well I hope you try out these dishes and put your own spin on them! They really are easy to throw together- the most time-consuming task is chopping things up and then waiting for them to be cooked!
If you’re wincing from the amount of seasonings or coconut oil that I’m using, don’t fret, these are healthy fats, and I season in moderation. Salt is both necessary and beneficial to your results if you take into consideration timing (it’s a science I tell ya) and consumption (use a light hand). Also, each meal should consist of a healthy fat, a protein, and a complex carb (fiber), and don’t forget to EAT every 2 1/2- 3 hours! Your body will not be able to survive the workouts or push to your full potential if you aren’t fueling it properly. Eat eat eat <333
Next up this week is my meal prep for breakfast ideas and snacks! They’re kid friendly and fiancé approved! I also have a piece coming up all about what to eat BEFORE and AFTER a workout thanks to Patrick’s meal planning … and speaking of, I’ll be playing around with our custom challenge meal plan to bring you some modifications and thoughts! Stay tuned!
What’s your favorite or least favorite thing about meal prepping?
