Hello and Happy Hump Day! Thanks for stopping by the blog today for a What I Ate Wednesday, Meal Prep Edition. Over the weekend I had a very open and free Saturday so I decided to spent the time in the kitchen prepping and making a few new recipes I’ve been wanting to try. Most of what I made has now turned into meals for the week, so today I’m sharing my days work with you for some meal prep inspiration.
Certain weeks my meal prep is more intense than others. Typically every week I make something that I can easily reheat for breakfast, a lunch with veggies, protein, and healthy fats, and a snack for Tom and I when the afternoon hunger hits. Occasionally I prep a crockpot meal or marinade for dinner one weeknight as well.
For this weeks meal prep I started with breakfast foods. After a long Saturday morning run I wasn’t really craving my typical smoothie so instead I made a double batch of protein pancakes. I then ate three with maple syrup and an almond butter blob and saved the rest. Then showered and got back to work in the kitchen.
Baked oatmeal was the first item on my to do list, steel cut oats in the crockpot for 3 hours (2 cups oats and 8 cups of water) then in the last 30 minutes I add 2 cups of liquid egg whites for some extra protein, similar to my Power Oatmeal Recipe. I put them in portions, add 1 tbsp almond butter, and a sprinkle of cinnamon. This combo is perfect for me, Tom usually eats his with peanut butter and honey.
As the oatmeal was baking I started boiling eggs. I let the water, eggs, and some vinegar come to a boil, then remove from heat and cover for 13-15 minutes. Then I add the eggs to an ice bath. This method helps a bit with the peeling process. I usually eat the eggs when I get home from work. Tom eats them mid morning so I also made him some energy bites turned into bars as an extra snack for him. It’s important for me to have other healthy snack options around such as oranges, Siggi’s yogurt, and nuts or trial mix.
Then it was time for marinades. Thank goodness it’s grilling season because I not only love the flavor of grilled chicken, it makes life much easier. I made this Copycat Chipotle Chicken and Italian Chicken and let the meats marinate in the fridge. I planned to use the grilled chicken for dinner a few nights and to top my lunch salads.
Now for the fun part, dessert! Lately we’ve been loving my Chocolate ‘Caramel’ Protein Fudge for a sweet treat during the week, but I was feeling something different. So I experimented with making dark chocolate almond bark.
Usually on the weekends I also make us an indulgent dessert with all the real stuff; butter, cream, sugar! I have read about ice box cakes the past few weeks and really wanted to try one. When I came across this Death by Chocolate Cake I knew I found a winner. Don’t be fooled by all ‘no bake’ recipes though, it was still a decent amount of work because the cake had three different layers. But OMG was it delicious!
All this including clean up and a lunch break took me about four hours. After finishing up I was ready to relax, so I threw on my bating suit and headed to the pool for a bit. When I got home I made some Spicy Jalapeno Margaritas to pair with homemade guac and Late of July Tortilla Chips. When Tom got home from working the high school graduations, he grilled the Chipotle Chicken and we made burrito bowls with veggies and rice. And of course it was Chocolate Ice Box Cake for dessert. Mmmmmm. It was a great ending to a busy day spent in the kitchen.
What a few hours of #mealprep in the kitchen will get you Click To Tweet
Linking up with Jenn for What I Ate Wednesday
What’s one thing you meal prep each week?
Do you eat dinner out or at home on the weekends?
Tell me something delicious on your plate lately.