But Still Meal Prepping Every Sunday! #mealprepsunday
I know. I haven’t posted a blog in forever. The reason – I have been living my best life!
I have been prioritizing myself, my family, and my friends since the world has opened back up. But don’t misunderstand – I have continued doing meal prep every single weekend so that my work week is covered with healthy, low calorie/ low WW point meals. Today I happened to do a more extensive meal prep than I have in recent months, and this one I wanted to share with you. I did this in between my morning swim, an afternoon massage, and a mani pedi.
First, I chose a few very simple meal preps: a veggie detox soup, oven roasted chicken breasts marinated in my chicken shawarma dry rub, and a baked sweet potato. I started by getting organized, and making my shopping list yesterday. I was at Trader Joe’s when they opened this morning at 8. When I got home, I made the soup, which took about 40 minutes total (I bought all of the soup ingredients pre-cut except for the zucchini). I then prepped the chicken with the dry rub. I went off to my 11 am swim, leaving the finished soup to cool, covered on the stove, and the prepped chicken covered in the refrigerator. When I got home this afternoon, I turned on the oven, sprayed the dry rubbed chicken breasts with olive oil, added sliced red onion to it, then put it in the oven with the cleaned, prepped sweet potato. Luckily their oven temp and cooking time are the same.
This particular soup is one that I wanted to have handy to eat anytime, so I made extra. I found these brilliant cup cube freezer trays to store it in. They are rubber, so I will be able to pop out a 1 cup portion when I want it, and continue to store the rest. And my husband will be able to help himself as well any time.
I hope I have inspired you to take your work lunches into your own hands. Plan ahead. Make a list. Organize your day, and make it work!
Be well, and stay safe.
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