I have been failing at life lately.
Like major, and I really don’t do that.
I have run out of the house like a mad woman for work each morning, only to remember hours later that I never ate breakfast and totally forgot to pack anything for lunch. Twice last week I packed my gym bag for after work with headphones, socks and tennis shoes. As for the rest of my clothes? Never even crossed my mind. I forgot to put the garbage by the curb on trash day, accidentally dried a tunic that is now a top, and didn’t remember until bedtime to feed the dogs. Oops.
I blame all of it, every single little thing on the fact I haven’t been doing meal prep on Sundays the last few weeks. I know it sounds crazy, but I just do not operate well on the fly. So, this week I was determined to get back on track and be organized for the week.
What a difference a little effort makes?! I spent just under two hours on Sunday getting things organized and it meant our breakfast, lunch, and some of our dinners were already ready to go. And since I was binge watching Downton Abbey while I was doing this it didn’t feel like work at all!
I should just warn you, don’t judge the totally absurd amount of food that we consume. My husband is a bottomless pit.
For breakfast I made these Chocolate Flourless Protein Muffins, holy cow, these are so good. They are a chocolate version of my Flourless Peanut Butter Protein Muffins. Both recipes are great! And for something savory I made these Sausage Summer Squash Waffles. The muffins are great with a nice cup of coffee, and the waffles were perfect with a fried egg on top. Quick, easy, grab and go breakfasts!
For lunch I made salads and fruit cups. I stored them in mason jars and vacuum sealed them so you do all the work on the weekend but they stay fresh for the week. I usually leave a jar of salad dressing in my fridge at work so I don’t have to worry about the salads getting soggy beforehand. I also made these Peanut Butter Chocolate Chip Granola Bars for something sweet to snack on.
I didn’t do a lot for dinner except put two pounds of chicken breast in a crock pot with 2 cups of chicken broth. I cooked it on low all day and shredded it and separated it into three piles, one for Pesto Chicken Stuffed Peppers, one for Quesodillas and one to add to salads or to make a quick wrap.
I also chopped a bunch of vegetables and stored them in a big bowl to toss in different meals for the week like Fried Rice, Quesodillas, and a pasta dish.
The little extra work made mornings easier, lunches a cinch and no meal required more than 30 minutes effort for the week. Talk about time well spent!
So now I am curious, do you do any meal prep? How does your routine differ from mine? Maybe I can learn from you!
5 minPrep Time
14 minCook Time
19 minTotal Time
- 2 brown bananas
- 1 cup creamy peanut butter
- 1/4 cup honey
- 1/3 cup protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 2 eggs
- 1/2 cup chocolate chips
- Preheat oven to 400 degrees.
- Spray a muffin tin with baking grease or line with muffin tins, set aside.
- Place all ingredients except chocolate chips in a blender and blend for 30 seconds or until completely smooth.
- Fold in chocolate chips and pour into muffin tins.
- Bake 12-14 minutes until muffins have set