Meal Prep, Week Twelve

Meal Prep, Week Twelve

What Meals I Made for the Week of September 17th to September 23rd



So sorry for the late post!  I am going to have to change up my plans of posting meal plans to posting every other week since my school and practicum are building up with work.  I need some “me” time and time that I don’t have to stress about taking pictures of my food and prep days at least a few days within the month.  So I will be posting other random posts, not related to my meal plan but related to meal prepping in general, every other week.

Also, I need feedback or else I won’t think this is worth it.  I’m hoping this is helping several of you, so please let me know your input!  Comment and subscribe please!

New week, more fatigue than ever due to a busy schedule, but just have to keep trekking along!  I have 1 month until my marathon (I am ready for it to be here already), so constant checking on my carbs is a must.  I also am trying to constantly do better on balancing fruits and vegetables in my meals.


Also, please subscribe if you haven’t!!  You only get updates on when I post!




Now, what you’ve been waiting for: a look into the week!



Meal Plan

Breakfast (M, W, F): a biscuit with peach butter or blackberry jam and two scrambled eggs

Breakfast (T, Th, Sat): banana oatmeal pancakes with almond butter

Morning Snack (everyday): kombucha

Lunch (M, W, F): cauliflower spinach pizza with a red pepper sauce and crackers on the side

Side: hummus, cucumbers and carrots

Lunch (T, Th): roasted chickpea salad bowl or wrap with avocado

Afternoon Snack (everyday): apple and peanut butter

Dinner (M, Th): red lentil dahl with rice

Dinner (Sun, T): chili mac


**Wednesday, we went out with friends for dinner and Friday, we were on our own for dinner.

Now the recipes for these amazing food fixin’s!






I made the first breakfast on Sunday to be ready on Monday…



Vegan Biscuits

Check out my week one post to find this recipe!  I love being able to re-make some of my dishes.  The Minimalist Baker is legitimately one of my favorites when trying to find recipes.

My husband and I used the local blackberry jam and peach butter we got at the Peach Barn in Muskogee, OK to top the biscuits with.  These biscuits are also delicious when made into a breakfast sandwich!



I made this recipe on Monday to be ready for Tuesday…



Banana Oatmeal Pancakes

Check out my week two post to find this recipe!  It is one of my favorite breakfasts and is a staple in the household!  I love adding dates to the batter for extra sweetness and topping the pancake with almond butter for some added protein!  So good with coffee and some almond milk :)!



I made this recipe Sunday to be ready for the week…



Cauliflower Pizza in the Crockpot with Spinach

I decided to take a new take on pizza with a cauliflower crust.

You can find the recipe here.

It is super fool-proof and you can do whatever you want on top of the crust recipe given on the website.

I decided to use a roasted red pepper sauce recipe from here for my pizza sauce over usual marinara sauce. It turned out deliciousI have been on a roasted red pepper kick lately, so this satisfied the craving for the week.

I added spinach on the top of the pizza but I would recommend to added the spinach before the mozzarella cheese, so the spinach will be more cooked into the pizza instead of just cooked on top of the cheese.



I made this lunch on Sunday to be ready for the week…



Roasted Chickpea Salad Bowl

I did my own take on roasted chickpeas and decided to use a tahini dressing as a topping with other vegetables and, of course, avocado.


-15oz canned chickpeas, drained and rinsed

-1-2 tsp olive oil

-1 tsp turmeric

-1 tsp cumin

-1/4 tsp cayenne

-Salt and pepper, to taste

-Salad combo: handful of mixed greens, 1 cucumber (chopped), 1-2 carrots (chopped), 1 avocado

-Tahini dressing

-Whole wheat tortilla, if desired


  1. Preheat the oven to 400 degrees.
  2. Drain and rinse the chickpeas and toss in olive oil.
  3. Roast the chickpeas for 15 minutes and let cool.
  4. Chop the vegetables you want in the salad.
  5. Prepare the tahini dressing.
  6. Top the salad with the tahini dressing when ready to devour!



I made this recipe on Sunday to be ready by dinner…



Vegan Chili Mac and Cheese

You can find the recipe here.

This turned out awesome.  I used coconut milk and omitted the liquid smoke.  I highly recommend this recipe by Vegan 8!!  So tasty.



I made this recipe on Sunday evening to be able to cool Monday by dinner…



Red Lentil Dahl With Rice

This recipe can be found here.

I would recommend less turmeric.  It seemed to overpower the meal.  Otherwise, it is easy and wonderful having to just dump all of the ingredients in the slow cooker and have it ready by dinner time!

This was a look at last week’s meal plan!  Again, sorry for the delay.  Balancing my schedule can be tough!  I hope you all have a wonderful time prepping!  Hopefully this gives you some insight on meals you can easily do for your busy lifestyle!

Tune in this weekend for a miscellaneous post!


Happy Prepping and Cooking!