Sunday, Funday Food Prep

Today is the day of the week that either makes me or breaks me health-wise, Food Prep Day.

If I actually take the time to plan and prep, I eat like a champion for a week.
If I don't, there is a 100% chance that Hot Head Burrito or Pizza will enter my mouth.

First off, let me say- the trainer/ nutrition coach team I am working with at Exertion Training in Columbus are incredible. They get mad props for helping me learn to prep and create my meal plans!

So today I spent 4 hours working my tail off in the kitchen. My lunches are packed or ready to be packed. My breakfast tomorrow is made. The hardest part of dinners this week are cooked. Most importantly, there are healthy snacks prepared and ready for my kids to grab so they don't eat junk!

My Meal Plan for the beginning of this week
Monday- Overnight Oats for breakfast, Turkey Sausage with Brown Rice and Roasted Asparagus for lunch, shrimp, sweet potato and salad for dinner.
Tuesday- Eggs with Salsa for breakfast, Same lunch as Monday, Ahi Tuna and Roasted Cauliflower for dinner
Wednesday- Overnight Oats for breakfast, Grilled Chicken salad for lunch and smashed sweet potato, Spaghetti squash with marinara for dinner
Snacks- Fruits, Nuts, Veggies with hummus

Shopping List and Prep

Cantaloupe- Clean and Cut into chunks and refrigerate.
Grapes- Wash and take of vine and pack up in small servings. Refrigerate.
Strawberries- Wash, cut off tops and cut in half if desired. Refrigerate.
Bananas- Don't refrigerate :) 
I had a lot of help cleaning the fruit!

Turkey Sausage (get what ever flavor you like- I love italian)- Saute in pan until internal temp reaches 165 degrees
Chicken Breast- 350 degree oven- Place in a foil packet  and dust with salt, garlic, parsley, and Mrs. Dash. Cook until no longer pink in middle
Ahi Tuna Steaks- No prep needed

Carrots- Wash and bag up for quick snacks
Celery- Clean, cut stalks to easy eating length. Place in a water in fridge.
Cauliflower- Wash, break into florets, spray with atomized olive oil. Sprinkle with salt, pepper, and any other seasoning you like ( I used Mrs Dash Onion and Herb flavor) Roast at 425 degrees for around 20 minutes. 
Cauliflower ready for roasting

Asparagus- Wash, Trim hard ends, Drizzle with olive oil, salt, pepper, and rosemary- Roast at 425 degrees for 8 to 10 minutes
Sweet Potatoes- Wash skins well. Prick skin several times with a fork. Bake at 425 degrees for 30-45 minutes (depending on the size of the potato)

My oven got a major work out today

Lastly- My favorite breakfast ever was prepped. 

Overnight Oats. I use 1/4 cup rolled oats, 1/2 cup almond milk, 2 TBS PB2, and 1 Tbs Organic Chia seeds. Put in a mason jar, and stick in fridge over night.

It is an amazing feeling climbing in bed right now, knowing I am 100% set up for success right now!

OOOOH- And let me tell you, I am obsessed with my new pans!! They are amazing, non stick (no matter how bad you burn what your are cooking). Invest in good pans. It makes clean up so much easier. These re the ones I am using right now.

Happy Prepping!!

Feel Free to leave comments or questions, I check them daily!!