Here’s how I make it through the week on-track and eating semi-healthy (shocker: it involves a PLAN).
Because - pleaaaase - a power bitch doesn't have time to cook 7 days a week!
Every weekend I do our household grocery shopping with a list including dinner ideas and our regular weekly essentials. Then, on Sundays, I set out prepping – cleaning, chopping, and ‘containerizing’.
This is what this week’s "menu" looks like:
My Monday-Friday breakfast is pretty easy to prep and I do all 5 on Sunday. Fage greek yogurt + blueberries or raspberries. Clean berries, dole out yogurt into Crate & Barrel glass containers, add berries – and we're good to go!
Soup (Trader Joe’s tomato soup is my current fall obsession) – I measure out the serving size (1 cup), add crushed red pepper and parmesan cheese.
Salad: spinach or arugula, shredded carrots, cucumbers, yellow bell pepper, and fresh mozzarella. Clean, chop and toss.
Hummus and pretzel crisps. No prep needed.
Celery and peanut butter. Wash, chop and ‘containerize’ with water to keep celery fresh.
Fruit like grapes, banana, clementine, pineapple, or watermelon. Clean, chop (if needed) and set in container. DONE.
I really only have to prepare dinner 2-3 times a week due to our busy schedules and engagements. I usually prep 1 of the meals on Sunday, so it is ready to be quickly prepared (warmed up) later on in the week. Tonight, I am preparing 1 of those 2 nights for this week - spaghetti squash + grape tomatoes + snow peas + olive oil + parmesan cheese + crushed red pepper.
I've learned that setting aside 1-2 hours on Sunday saves me a huge headache throughout the week – and most importantly – leaves me the time to do other way more important stuff.
I think I smell something burning. Hey, I never claimed culinary expertise!