The fear of shorts and bathing suits replacing the comfort of our chunky sweaters and sweatpants is slowly setting in, warmer weather is coming folks! We can all admit we’ve probably tried a fad diet, or done a juice cleanse to kick start our summer bod goals, but I assure you, there is a better way.
Just like how staying organized in our home can keep our mind clear and life on track, the same idea can be used in terms of meal prepping. If you plan out healthy, delicious meals for yourself for the week ahead, your days will be easier and you won’t have to think about calorie counting, or saying “screw it I’m too tired to cook, I’m getting pizza!”
Sundays are the best day to do all the meal prep work, so the food you buy and cook stays fresh throughout the week. The key to grocery shopping? Lists! Doing your research and finding healthy recipes is essential. Make sure to write down every ingredient you need before you leave the house, then head to your favorite grocery store (as early in the day as possible)!
If you can get all of the cooking done in the afternoon, then you’ll still have time to relax on Sunday night and take some time for yourself or to be with your family before the busy week ahead.
Once you have all the food prepped, the best way to store it is in glass Tupperware in the fridge. The oxo containers are the best. They will last forever, are easy to throw in the dishwasher, and you can heat the food up right in it! Glass is way better than plastic for your food and the environment!
Keep reading for some examples of our go to recipes for springtime meal prepping!
For breakfast, overnight oats are easy, filling and delicious! Grab some mason jars and follow this super simple recipe:
½ cup of oats (any brand, even gluten free works great!)
1 tbsp chia seeds
½ cup of any fruit you like (bananas, blueberries or raspberries are our favs)
½ cup of unsweetened almond milk
optional: sweetener- ½ scoop of protein powder, yogurt, honey or maple syrup
Put everything in a mason jar, with the lid on, shake it up and put it in the fridge to enjoy in the morning! Pro tip – add some nut butter or granola on top in the morning if you want to make it feel like you got it at your favorite breakfast café.
For lunch, these Italian style turkey meatballs over arugula will be something to look forward to every day of the week.
1 tbsp extra virgin olive oil
½ yellow onion, diced
2 tbsp minced garlic
1 lb lean ground turkey
1 egg, beaten
¾ cup Italian seasoned breadcrumbs
Salt & pepper to taste
Parmesan cheese for garnish
Preheat oven to 350, and line a baking sheet with parchment paper or lightly grease with cooking spray. Set aside.
Heat a large skillet over medium- low heat, add oil, garlic and onion and cook until translucent, about 4-6 minutes. Set aside and let cool.
In a medium mixing bowl, combine cooled onion mixture, turkey, egg, breadcrumbs, salt and pepper. Using hands, mix together until combined.
Scoop 18 meatballs, about 2 tbsp each onto baking sheet. Bake 18-20 minutes, until golden brown and cooked through.
Serve 3 or 4 meatballs over bed of arugula, with a squeeze of a lemon, and a sprinkle of parmesan cheese. Enjoy!
For dinner, definitely the easiest and healthiest thing to make are sheet pan dinners. We love sheet pan fajitas! These can either be served traditionally in four tortillas, or with brown rice or quinoa for a lighter meal.
1 lb chicken breasts, sliced into thin strips
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 yellow onion, halved and sliced
¼ cup extra virgin olive oil
2 tsp chili powder
1 tsp cumin
½ tsp garlic powder
Pinch of red pepper flakes
1 tsp salt
½ tsp ground pepper
Preheat oven to 400. In a small bowl, combine oil, all spices, salt and pepper. Toss chicken and veggies in oil mixture on large sheet pan, spread out evenly. Bake for 25-30 minutes. Serve with your favorite fajita toppings, we like avocado and hot sauce!