Each week I try to come up with new combinations of clean eating foods to take for meals. I generally cook a variety of vegetables for the week, then mix and match those with protein and sometimes a carbohydrate. I used the Farro Harvest Salad from earlier this week for meals which has me feeling more and more like fall!
Here is everything that I bought at the grocery store and also how I prepared the food to make clean eating meals for the week. Thanksgiving is tomorrow so I only needed to pack four days worth, rather than five.
If you have any questions about how I prepared this food then please ask! Email me at eatliftplayrepeat@gmail.com, send me a Facebook message or comment below.
Grocery Shopping:
- boneless skinless chicken thighs and 93% lean ground beef
- eggs, 2% Greek yogurt and unsweetened almond milk
- Brussels sprouts, green beans, celery, baby carrots, cucumber, green onion, spaghetti squash, sweet potatoes and broccoli
- bananas, avocado and blackberries
Meal Prep:
Thanksgiving is this week so I only prepared meals for four days, rather than all five. My schedule will be weird at work this week, so I may or may not eat all of these. If I don’t get to eat one or two of them, then I’ll most likely eat them over the weekend.
I started meal prep by browning 93% lean ground hamburger. Honestly, I’m not a fan of plain hamburger but I wanted to eat it with cooked cabbage so I threw in some seasonings. I found a hamburger seasoning recipe on Pinterest, but didn’t have all the ingredients so I adjusted it slightly. It included salt, pepper, paprika, onion powder and cayenne.
Donny did a BBQ fundraiser over the weekend and ended up with a gigantic bag of shredded cabbage to make coleslaw. I ended up cooking some of it to take for meals! Can’t let it go to waste, right?! I cooked it in a large sauté pan over medium heat.
I made the Farro Harvest Salad from Monday’s post and decided to take some of that each day.
My mid-morning meal this week will be yogurt again. Blackberries were on sale so I wanted to use those up. I mixed 2% Greek yogurt with vanilla protein powder, then topped each container with blueberries and blackberries. The blackberries were fresh, but the blueberries were frozen. If produce is on sale I buy a bunch of it and freeze it, which is what I did with the blueberries. I also measured out hemp hearts and pepitas in snack-size baggies to sprinkle on top of the yogurt before eating.
Donny grilled the rest for me including chicken thighs seasoned with Onion & Herb Mrs. Dash Salt-Free Seasoning, Brussels sprouts, green beans, broccoli and carrots.
Well that wraps up meal prep this week! It was super simple this week but I have some good meals to eat. If you have questions then please ask! Email me at eatliftplayrepeat@gmailcom, comment below or send me a Facebook message.
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