I was a planning and prepping madwoman yesterday and today! The serious OCD/AR tendencies I have are totally paying off for meal planning…both in the scale department and the wallet. When I have a plan to stick to, or a list to stick to, I have something to check off. I rarely have that “I don’t know what to make” moment in the kitchen. I don’t have time for that. So I plan…and prep. And you know what…I’m totally going to win that $ in that DietBet I’m doing. I’ve got 3 weeks left in it to lose about 2 pounds more and maintain! I like earning money for something that I was already doing! Anyway, back to what I’m stuffing my face with this week!
It’s all about eating the rainbow this week—with my veggies and fruit and using my colored containers! So, what am I making and prepping?
Today, I prepped: quinoa, my breakfasts, roasted veggies, easy proteins. My veggies were red beets, orange butternut squash, yellow squash, green zucchini, purple Brussels sprouts, and brown cremini mushrooms. I bought purple brussels sprouts in an effort to get my kid to eat them since her favorite color is purple. It DID NOT WORK.
What’s on the menu this week:
Breakfasts: veggie scrambles and spinach and tomato quinoa cassserole
Lunch: quinoa veggie bowls with chicken (basically just throw quinoa or whole wheat couscous in a bowl with a serving of veggies and top with chicken. Dressing is usually just lemon and olive oil.
Snacks: a shakeology every day with spinach blended in for that veggie bump, and apple cinnamon quesadillas.
Dinners: Beef Stew with Sweet Potatoes, Turkey Chili, Oven Fried Chicken with Spinach Salad, Chicken Vesuvio (again because the chicken is so flavorful). Sunday is our family dinner with my parents. Let’s see if we make it this week. The past two weeks we have canceled because of the plague going around!