Meal Prep, Week Ten

Meal Prep, Week Ten

What Meals I Made for the Week of September 4th to September 9th


Labor-Day weekend is one of the most relaxing weekends I cherish most—since it is the last weekend of stress-free living until December for me.

With that being said, I started my meal-prepping on Monday!  Not having to work makes the best time for prepping for the week, right?

Please comment and let me know if these recipes are awesome to you or if you have suggestions!  I try and prepare my meal plans a week in advance! 🙂  I also would love to hear about the days I post and if I should look into Fridays or Saturdays instead since most prepping happens Sunday!  (Also, please subscribe if you haven’t!!  You only get updates on when I post!)


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


Meal Plan

Breakfast (M, W, F): banana bread donuts with a date “caramel” topping and side of a banana

Breakfast (T, Th, Sat): maple-cinnamon steel-cut oatmeal with dates and a tablespoon of peanut
butter per serving

Morning Snack (everyday): 1/2 of an orange

Lunch (W, F, Sat): curried cauliflower rice and kale soup

                  Side: cucumbers and hummus

Lunch (T, Th): falafel bowl with spinach, hummus, cherry tomatoes, red onions, feta and cucumbers

Afternoon Snack (everyday): roasted mixed nuts

Dinner (M-Th): freezer meal of: sweet potato enchiladas with a roasted poblano sauce and topped
with avocado and a side of tortilla chips (also made into a bowl with rice)


**On Thursday, my husband’s boss gave him four large eggplants from his garden! (score!!) we decided to make a dish with eggplant for Friday evening.  Saturday, we got to spend time with friends and celebrate a milestone birthday with pizza and cake!  Thus, our Friday night dinner leftovers are saved for Monday!

Dinner (F): roasted eggplant slices topped with tomato, roasted red bell pepper, spinach, basil and
feta—also will enjoy this the following Monday!

Now the recipes for these amazing food fixin’s!






I made the first Monday morning to start enjoying on our day off…


Banana Bread Donuts with Date Caramel Glaze

I found the recipe for banana bread donuts here.

I used buckwheat flour instead of whole-wheat flour.  (I’ve made it with both and it comes out great each time!).

Instead of the brown butter caramel glaze, I went for a healthier approach and did a date “glaze”.


Date Caramel: blend 10 pitted dates in the food processor with 1/4-1/3 cup of water until it’s a smooth,
thick consistency.

—Super easy and comes together nicely.  It’s a great alternative for jam as well!

Always have to add some almond milk and coffee!



The next breakfast I made Monday evening to be ready Tuesday morning…



Maple-Cinnamon Crockpot Steel-Cut Oatmeal

Servings: 10; Serving Size: 1 cup
Prep Time: about 2-3 minutes (chopping dates)
Cooking Time: 8 hours

You can find the recipe here.

I added about 10 chopped dates before cooking the oatmeal in the crockpot.  I combined all of the ingredients and had it prepared to be ready by the time my husband woke up the next morning.

I also only used 1/4 cup of maple syrup since I’m not a big sweet person.

This was really good and super easy!  I just love dump-and-go meals!



Morning Snack.



I simply just ate 1/2 an orange.  Nothing too fancy…

On my long running days, during the soup lunch days, I would eat 1 pickling cucumber, sliced, with 1 tablespoon of hummus.






For lunches, I prepared both of them on Monday afternoon…



Falafel Bowl

Servings: 4; Serving Size: 3 patties
Prep Time: 10 minutes
Cooking Time: 10-15 minutes

I found the recipe for the falafels here.

I love Minimalist Baker since her recipes are always super simple.  These, however, did not turn out as I had hoped.  They were still tasty but just not the same as the chickpea patties I’ve made multiple times before.  I may just stick to them the next time I do a salad like this!  You live and you learn!

I decided to put these on top of a salad. Simply these ingredients for each bowl:

-Handful of spinach
-1/8 cup of sliced red onion
-5-7 cherry tomatoes
-1 sliced pickling cucumber (I’ve grown to love these if you haven’t noticed from my previous weeks)
-1 tablespoon of feta cheese
-1-1 1/2 tablespoons of hummus for the dressing

I didn’t want to have to make another tahini dressing, so I stuck with pre-made hummus from Whole Foods.  So tasty!



Curried Cauliflower Rice Kale Soup

Servings: 6 large bowls; Serving Size: 1 1/2 to 2 cups
Prep Time: 20 minutes (needed to roast the cauliflower
Cooking Time: 45 minutes (also depends how long you want all the ingredients to simmer together)

Find the recipe here!

This turned out super good.  Of course, my silly self, I added well over a tablespoon of red chili flakes. Still turned out very well, just a little spicy so stick to the ingredients if you want it not so spicy 😉


I was able to evenly distribute the soup into tupperware for both of us to have ready to go for the week!

Prepped and ready for the week!


*Saturday Lunch

I’m sure you all are wondering what I eat after a long (18-mile) run….This was what sounded good to me on Saturday.  I don’t usually eat a lot after running a long distance since I’m pretty tired and mainly just want to nap instead of eating.

I always usually incorporate two poached eggs and an avocado in my lunch after a long-miler.  I had a corn tortilla, so I broiled it for about 5 minutes.  I stuffed the tortilla with one egg, half the avocado and some cherry tomatoes.  I had extra green onions on hand and sprinkled that on top.  I ate another poached egg and the other half of the avocado separate.  I love apples and peanut butter and added that on the side for some extra protein and energy!

Super easy and wonderful to get myself going for the rest of the day…(filled with class all afternoon…)



Afternoon Snack.

For my afternoon snack, I prepared it on Monday and bagged each serving…


Roasted Mixed Nuts

Servings: 10; Serving Size: about 1/3 cup
Prep Time: none
Cooking Time: 10-15 minutes


-Mixed assortment of nuts (I used about 2 cups each of almonds, walnuts, peanuts and cashews)

-1 tablespoon of sunflower oil (can omit since nuts have an oil to them when they are roasted)


  1. Preheat oven to 400 degrees.
  2. Mix the nuts with the 1 tablespoon of oil.
  3. Dump on a baking sheet.
  4. Bake the nuts for about 20 minutes, flipping halfway through.

This was my husband’s request for a snack!  I’m happy he decided this, because it was delicious and helped me curve my appetite until dinner time!






This is my favorite time of the month because….

I got to use freezer meals the whole week!!


I mainly unfroze the leftover sweet potato enchiladas with poblano sauce from last week (find the recipe in week nine)

This was definitely a favorite in our house.  Since we had enough to have for the whole week, we decided to fix some rice and quinoa to change it up some nights by making enchilada bowls instead of using corn tortillas.  Yum!


On Friday, I decided to fix a dinner that we will get to have the leftovers on Monday…


Greek-Style Eggplant Pizzas

John’s boss graciously gave us four large eggplants on Thursday.  So, of course, I started thinking of some way to incorporate it into my meals.  We didn’t have a Friday night meal, thus, I made a recipe on a whim!

Servings: 4; Serving Size: 4 eggplant slices
Prep Time: 10 minutes
Cooking Time: 30 minutes


-2 large eggplants, sliced

-3 Roma tomatoes, sliced

-3 handfuls of spinach

-1 handful of kale

-1/2 cup of fresh basil

-1 tablespoon of olive oil

-4 oz of feta crumbles

-1 red bell pepper, roasted, de-skinned and sliced


  1. Slice the eggplants into about 1/4 inch thick slices (should make about 12 slices total).
  2. Sprinkle salt on the eggplant slices and let sit on a paper towel for 10 minutes.  Wipe the water off the eggplants.
  3. While waiting on the eggplant, turn the oven on broil and roast the red bell pepper, turning every 3 minutes or so, until black spots appear.
  4. Place the red bell pepper in a Ziploc bag for about 10 minutes.
  5. Heat the oven to 400 degrees and place the eggplant slices in the oven, roasting for about 10-15 minutes.
  6. Peel the skin off the red bell pepper and cut into slices.
  7. Place the spinach, kale, basil and olive oil in a food processor or food chopper, a blend until finely chopped (kind of like a paste consistency)
  8. When the eggplants are done roasting, take them out and flip them on the other side.
  9. Top each with 1 tablespoon of the spinach-kale-basil mixture, then feta cheese, then the red bell pepper slices (about 2-3 slices each) and one slice of tomato.
  10. Put them back in the oven and let them bake for another 10-15 minutes, until the cheese is melted.

**I decided to roast some red potatoes that I had in my freezer from the last weekend to go as a side.  Simply place on a baking dish (greased if not stone) and sprinkle them with salt and pepper.  Bake at 400 degrees for about 25 minutes (the amount of time for the eggplant slices total).

I also toasted some bread to go on the side and topped it with a little butter.

Perfect meal to start the night off right before the OSU football game!  Filling, satisfying and simple (three things I love when cooking)!

This should save for 4 days (we are going to have the leftovers Monday since John wants to attempt smoking the last two large eggplants—next week get ready for that!)


That’s the week!  I hope these recipes were enjoyable for you and that you can find some way to make your week less stressful when dealing with what to have for each meal!

Let me know what you think below in the comments!  Also subscribe if you are liking this!


Happy Prepping and Cooking!