This week, I figured we were due for a meal prep post!
It’s been a while since I shared any meal prep content, but I haven’t stopped doing it. It’s been squeezed into the rare pockets of time I can find (in this week’s case, that was Sunday night starting at about 6 p.m.).
Here’s what I planned:
- Vegan zuppa toscana (with tempeh “sausage)
- Roasted sweet potato chunks
- Roasted broccoli with garlic
- Roasted brussel sprouts
- Baked tofu cutlets
- Pumpkin steel cut oatmeal with blueberries
- Chopped vegetable trays
- Pineapple chunks
- Green juice
- Chocolate peanut butter tofu pudding
I still had a few leftovers from last week too:
- Red lentil potato curry soup
- Grilled zucchini
- Steamed broccoli
- Leftovers from a birthday dinner
- Mini vegan cheezecake cups
- Mixed berries
I’ll make a few things fresh too – kale salad, chopped romaine salad, vegan grilled cheeze sandwiches (actually, my husband will make those for himself) – and add another item or two midweek. I’m thinking about oat pancakes, a personal favorite, and stewed black eyed peas and greens.
My fridge was ready for the week ahead!
I feel like I’m truly back on track (or back in balance) after having my fourth child in May of this year, and I’m down 5 pounds since my last update. Fewer decisions, better health – what more could you want?