Meal Prep Thursday, April 15

The weather here in New England has no idea what it’s doing and it’s leaving me in a huge food funk. Anyone else? Here is what I managed to assemble for this week’s meal prep. Breakfast and lunch are both very budget-friendly if you are looking for some cheaper meal options. All of them are delicious, though!

Carrot Cake Baked Oatmeal: Sometimes I think, “I’ve had too many oats. I need something different”, so I bake them. And without fail, I always think stove top is better. This recipe is delicious! but, personally, I just prefer stove top or overnight oats. What is your oat preference?

Carrot Cake Baked Oats from Tone It Up

serves 2

  • 1 cup of oats
  • 1/2 cup grated carrots
  • 2/3 cup unsweetened almond milk
  • 2 eggs
  • 3 TBSP maple syrup
  • 2 TBSP pecans
  • dash of cinnamond
  1. Preheat the oven to 350 degrees.
  2. Blend all ingredients except pecans and pour into an oven-safe container. Mix in pecans.
  3. Bake for 35 minutes or until fully cooked.

Sweet potato and kale “breakfast” hash, eggs and avocado toast: Because God forbid, I don’t have an egg meal, I chose to have my eggs for lunch instead of breakfast. I recently purchased The Whole Food Dairy’s Basic Cookbook and the dessert cookbook, The Whole Treat. I haven’t had a chance to try any of the recipes from the Treats cookbook but so far, all the recipes from The Basics cookbook are winners. The PB&J Skillet cookie? OMG- I won’t share with you the embarrassingly short amount of time that cookie stayed in my fridge. Let’s just say, though, that it should have lasted me a week and it very much did not. I really like that the recipes aren’t fancy and there are a lot of substitution options if you are missing an ingredients (that’s encouraged! Kezia, the author, is team “Use What You Have”). This recipe worked well for meal prepping. I chose to serve the hash with fried eggs, which I made fresh each lunch, but if you are meal prepping this, you can pair it with hard boiled eggs or leave the egg out and just have it with the avocado toast. If you aren’t eating the egg with it, I’d probably scramble up some tofu or add some beans so you have a protein source.

Also, yes those are Halloween Pyrex bowls that I use year round because 1. you can get them discounted at Target the day after Halloween if you are lucky and your store still has some in stock and 2. They make me happy 🙂 #sorrynotsorry

Rainbow Thai Salad: This salad is the perfect meal prep salad because if you keep it in a well sealed container, it could last you 1.5 -2 weeks. I should know- I stretched mine for 2 weeks! I used this recipe as a bit of a template and didn’t follow it too closely. I added a bell peppers and traded the green onions for a sprinkle of red onion, which I already had in my fridge. When you meal prep, always make sure you keep your dressing on the side.

For week 2, I had two more servings left so I halved it and added some quinoa to each of the 4 bowls. Changing it up stretched it for another week and gave it a little bit of a different texture. Feel free to change up the dressing for a bigger taste difference.

Snack- I still had some of the Mocha Bliss Balls left over from last week so I kept snacking on those. Check out last week’s blog for that recipe.

What’s on your meal prep for this week?

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