This week, I’m recapping the last two weeks of meal prep.
I’ve gotten a bit lax with my meal prepping schedule over the last few weeks. Memorial Day weekend threw me off and then I had another holiday off from work in mid-June and sick children. Plus, we were traveling one weekend and attending a party with loads of food.
But this week, I determined to get back on track.
Here’s what we ate last week:
- Chocolate banana nice cream
- Roasted potatoes over spinach and arugula
- Loads of fresh fruit and vegetables
- English muffins with avocado slices
- Rice cakes and peanut butter
- Yogurt fruit parfaits with granola
- Tacos
- Garden fresh kale salad
- Chick’n patty alfredo over spaghetti
- Zucchini tofu bowls over brown rice
- Roasted chicken legs (BBQ and Moroccan spiced)
- Tuna sandwiches and tuna casserole
This week, I prepped like a champ and stocked the fridge.
For the kids’ camp lunches and snacks, I prepped:
- PBJs
- Yogurt parfaits
- Fresh cut veggies and fruit
- Seaweed snacks, crackers, and tea biscuits
For A. and me, I made:
- Cut cantaloupe
- Vegan yogurt parfaits with berries and “rawnola”
- BBQ veggie burgers
- Vegan burritos
- Tofu veggie bowls (over rice with a Korean sauce for A.; just veggies with tikka masala sauce for me)
- Chopped TexMex salad jars with cilantro dressing
- Vegan sausages
- Sourdough turnovers with homemade peach preserves
For my mom, I made eggplant pasta and eggroll in a bowl (crumbled tofu tossed with sauteed cabbage and carrots and a delicious soy/oyster sauce dressing).
We’ll use the eggroll in a bowl for another dinner with the kids later this week and I’ll make a simple spaghetti marinara. We’ll also likely make oatmeal or take sourdough waffles out of the freezer toward the end of the week.
I have plenty of fresh baby carrots, bell peppers, peaches, and mandarin oranges for snacking.
One of the biggest things I have learned about meal prepping is to always have “less perishable” fresh items for the end of the week. Berries and certain vegetables like cucumbers rarely last well in my fridge for a full week, but hardy fruits like apples, oranges, and some melons and vegetables like peppers, celery, and carrots tend to stay crisp and good to eat for a full seven days or more.
