Meal Prep, Week Seven

Meal Prep, Week Seven

What Meals I Made for the Week of August 13th to August 18th

Vacation always makes me feel like I don’t want to do anything the week after…do you get that way/is this normal?  This week I made some relatively easy dishes and some that are simply pouring milk on it or taking them out of the freezer and defrosting/cooking.

Side note: I also realized after my vacation that meat does not settle in my stomach well nor makes me feel good through my long run, training days….thus, I have joined the vegetarian bandwagon.  I’m excited to share some easy recipes I have found or have made up that still have protein and nutrients needed for a healthy, happy, fit you.  But also, in my recipes, you can always add chicken, fish or ground turkey/beef anytime instead of the protein I use.

So let week one of vegetarian life begin!

What you’ve been waiting for: a look into the week!

 

Meal Plan

Running fuel (M, T, Th, F): orange

Breakfast (M, W, F): cereal with banana and 10-12 whole almonds

Breakfast (Sun, T, Th, Sat): granola with almond milk and blackberry sauce (John did greek yogurt instead of almond milk)

Lunch (M, W, F): chickpea nuggets with a side of butternut squash and Brussels sprouts

Lunch (Sun, T, Th): eggplant and hummus wraps

Afternoon Snack (everyday: peanut butter cookies (half with a date caramel and half without)

Dinner (T, Th, F): black bean burgers topped with pico

Side: red potatoes

Dinner (Sun, M, W): freezer meal of stuffed taco bell peppers with avocado and tortilla chips

 

Now the recipes for these amazing food fixin’s!

 

Breakfast.

 

Cereal with Banana and Almonds
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Serving Size: 1 1/2 cups of cereal of choice; 1/2 to 1 cup of almond milk; 1 banana; 10-12 almonds

This is Nature’s Path Heritage Flakes pictured with my daily coffee.

Easy peasy dish.  Pour the cereal, pour the almond milk, add 10-12 whole almonds and add a sliced banana.  Voila!

 

I whipped up the granola on Sunday to be ready to go Monday…

 

Honey Nut Steel-Cut Oat Granola
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Serving Size: 1/2-1 cup of granola; 1/2-1 cup of almond milk (if using greek yogurt-1/3 cup); 1 banana; 1 tablespoon of blackberry sauce

Oh my granola.

This is a favorite granola recipe for a simple topping on greek yogurt to make a parfait or to just enjoy with almond milk.

I still have berries from our berry picking extravaganza this summer, so I decided to put a cup of blackberries in a saucepan and turn the burner on medium, cooking them for only five minutes.  I added a tablespoon of honey and bam!  It’s done and a delicious topping to the granola.  Also pictured below is how I make the blackberries…

And a banana is the “cherry-on-top” for this dish and gives it some extra sweetness.

The recipe for the granola is found here.

Bite of heaven! Must-have recipe, seriously.

Also it is easy to pack!

 

 

Lunch.

 

I made the first lunch as our lunch Sunday…

 

Eggplant Hummus Wraps
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Serving Size: 1 cup of veggies; 1 burrito-sized tortilla; slice of cheese if prefer; 1 tablespoon of hummus

 

I got the idea for this recipe here.

Easy prep:

Then smear on some delicious hummus (of your choice; I love Whole Food’s brand hummus-so good!) and wrap it in a tortilla.  Yum in my tum!

 

The second lunch, I fixed on Sunday afternoon to be ready for Monday…

 

Chickpea Nuggets
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I just want to say, I am one lucky woman to have a serving husband, who asked to help and fixed all of these chickpea nuggets for me as I hurriedly prepared everything else.  He is amazing, and I love his support and willingness to help me.

Sorry for being lovey-dovey.  Just love help and even if you don’t have help, they are not that hard to make!

Serving Size: 4 nuggets; 1-1 1/2 cups of veggie mix; 1 tablespoon of ketchup if desire

You can find the recipe here.

A little prep work picture to show you the veggie side I did:

I found the recipe here.

I left out the cranberries and just did the butternut squash and brussels sprouts.  It turned out delicious!  I’ve made it before with dried cherries (also delicious).

 

 

Snack.

For the snack…Guys, these cookies are delicious and packed with protein and less than 1 tablespoon of sugar per serving.

 

Peanut Butter Cookies
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I decided to do a date caramel on half of the batch during the days that we did not eat the granola.

Date Caramel Recipe:

Ingredients:

-10 dates

-1/4 cup of water

Directions:

  1. Add all ingredients to a processor.
  2. Blend until smooth
  3. Top on any treat!

Now for the peanut butter cookie recipe:

I found the recipe here.

The dough.
Baked and done.
Don’t you want to take a bite of this?

 

Dinner.

 

The first dinner was a freezer meal I had prepared about a month ago.  It is on my first post: Meal Prep, Week One.

 

Stuffed Bell Pepper Casserole
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Check out the recipe for this on the first post–link here.

Freezes so well and is delicious even the second round of eating it!

Just added an avocado, some hot sauce of choice and dug in with some tortilla chips.

 

The final dinner I made up on my own and made on Tuesday…

 

Black Bean Burgers
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There are several variations of black bean burgers.  I decided to fix my own style of one, just to try.

Servings: Makes about 7 patties
Prep Time: 10-15 minutes
Cook Time: 20-25 minutes

Ingredients:

-2 32 oz cans of black beans, drained and rinsed

-1 yellow onion, diced

-1-2 cloves of garlic, minced

-1-2 tablespoons of seasoning of choice (I used black pepper, salt, parsley and a little bit of oregano)

-1-2 tablespoons of flaxseed

-1/2 cup of oats

-1/4 cup of flour (I used buckwheat)

Directions:

  1. Add all of the ingredients minus the flour into a food processor.
  2. Process until most of the black beans are mashed.
  3. Place it in a bowl.
  4. Mold the black bean burger in your hands into a patty
  5. In another bowl, put 1/4 cup of flour.
  6. Place each black bean burger into the flour, until covered.
  7. Bake on a baking sheet at 350 for 20-25 minutes.
  8. Top with pico de galo (my recipe can be found here)

**John and I decided to roast a hatch chile pepper and half it to top each of our burgers.  Super tasty and easy: just broil the peppers in the oven.  We also topped ours with chipotle mayo.

John and I ate these bun-less but you can wrap it in a tortilla and it is delicious that way also! (We did that on Friday)

As a side: we just roasted some red potatoes in the oven at 400 degrees for about 20-25 minutes.

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Well that is the week!  I hope you enjoyed some easy dishes that did not take me all day Sunday to chop up and prep!

Leave me a comment on recipes you have tried or questions you might have and also please please subscribe!

Be ready for more recipes and prep ideas next week!

 

Happy prepping and cooking!

-Dre