Donny & I are having our kitchen remodeled right now. It has been going on for the last four weeks or so, which means we’ve been without a kitchen for about a month! Honestly it hasn’t been too bad. We have all of our appliances installed now, so we actually got to do some cooking during meal prep!
Personally, I think meal prep helps me to eat healthy and clean. My meals are already prepared for the day, so I don’t have to grab unhealthy, convenient food because I’m starving. I take some time over the weekend to pack snacks and meals to last the workday. I have a million meal prep ideas depending on the time I have and what I feel like eating that week.
Some of my meals take very little preparation, while others take more time. If you have any questions about meal prep ideas then please email me at eatliftplayrepeat@gmail.com. I’d love to talk about food and prep!
Even though we had a few appliances to use I still didn’t go too crazy in terms of prep. I also didn’t take many pictures! My bad, I was so excited to use our new appliances that I completely forgot to take pictures #foodblogfail
This week the 12 Week Meal Prep Series focuses on beans, so I bought two different types of canned beans to incorporate them into my meals. Check out the super easy, yet delicious burrito bowls that I made below.
Grocery Shopping:
- romaine lettuce, broccoli, cauliflower, celery, carrots, sugar snap peas and cucumbers
- bananas, avocado, raspberries and apples
- Russet potatoes
- eggs, 1% cottage cheese and 2% Greek yogurt
- Quest bars
- 3-Olive Hummus
- Amy’s Spicy Original Chili, Stagg’s 100% Natural Chili, black beans, pinto beans and sliced olives.
Meal Prep Ideas:
We have a partial kitchen right now, so I got to do a little more in terms of meal prep this week!
Our ovens were installed last week, so Donny & I wanted to test them out. We roasted broccoli & cauliflower together at 400° for 20 minutes. We also baked 3 russet potatoes at 390° for 50 minutes. Our new oven has a baked potato setting and this is the temperature it chose.
Honestly, that was the only cooking I did!
I did mix some cottage cheese with a little protein powder. Then I topped each bowl with sliced bananas and raspberries. On the side, I packed a few plastic baggies with pepitas and coconut to sprinkle on top before eating.
While I was packing the toppings, I also packed toppings for Greek yogurt including puffed millet, Fiona’s Vanilla Coconut granola and pepitas. I also packed a few grams of protein powder to add to the Greek yogurt too.
My snacking has been a little different the last few weeks. Lately I have been getting hungry at different times during the day, so I packed some vegetables along with 2 Tbsp hummus. I packed baby carrots, celery, snap peas and cucumber. My plan is to eat this early afternoon before eating the Quest bars.
After the baked potatoes were cooked, I added some roasted broccoli & cauliflower to the container and topped the potato with 1 cup Stagg 100% Natural Meat & Beans Chili.
The task for this week for the 12 Week Meal Prep Series is to make beans. I didn’t COOK any beans, but I added canned beans to some meals. The chili that I bought actually already had beans added, which was nice!
Burrito bowls were on the menu this week too! I mixed 1 can black beans (drained) with 1 can pinto beans (drained) together and put 1/4c beans in each meal container. Then I added 4oz chicken (Foster Farms shredded chicken), 2 Tbsp salsa, a few black olives and about 1/4c sweet corn. I also packed some shredded romaine in some plastic baggies to mix in after heating the burrito bowls in the microwave.
Well that was everything I made during meal prep. It was really easy, yet I did actually get to cook a little! I plan to eat the Quest bars late afternoon each day.
Don’t forget to check out 12 Week Meal Prep Series – Week 8: Beans & Legumes. It is easy to incorporate beans into your daily meal prep and it adds a ton of fiber! If you have questions about meal prep ideas, email me at eatliftplayrepeat@gmail.com.
