Before we get into the foodie talk, I just wanted to a big “thank you” for your responses to yesterday’s post! Focusing more or progression and less on perfection is obviously something that is easier said than done! I know I always need to remind myself of it, so hopefully through this blog we can continue to encourage one another! :)
Now to the food!
It’s time for another round of what I prepped and how I used it throughout the week! I am obviously a big fan of prepping food for the week since I often live out of tupperware and a lunchbox. It helps me to stay as sane as possible and stay on track to fuel my body properly.
So here is everything prepped last weekend:
- Coconut Almond Mini Muffins [recipe coming soon]
- Hard Boiled Eggs [recipe]
- Ground Turkey
- Garden Vegetable Turkey Burgers [recipe below]
- Roasted Broccoli
- Veggies (celery, carrots)
One can of tuna mixed with cucumbers, peppers, and salsa over a bed of steamed kale with a slice of watermelon
When Matt was here, he was in charge of cutting the large watermelon that was on sale that I picked up! Since he was slicing it up, I couldn’t resist a huge piece to accompany my lunch. Tuna out of a can is honestly my “go to” protein in terms of budget and a whole host of nutrients. It is pretty versatile and if you mix in enough vegetables and seasonings, you can get past the fishy smell!
Grilled chicken, grilled sweet potatoes, grilled asparagus, and a grilled slice of watermelon
A meal courtesy of Mr. Nut Butter Runner! He knows the way to my heart.
Turkey taco salads with romaine, ground turkey, peppers, onion, and tomatoes
I sautéed a red onion in olive oil with a little garlic and a sliced green pepper until the onion was translucent. I normally by vidalia onions, but I was feeling the red version this week and I loved the color it added to meals! After the onion was cooked, I used the pre-prepped ground turkey and just added it to the mixture to heat it back up and pull some of the flavors into it. Then I topped a bed of romaine with the mixture and a freshly sliced tomato + salsa on top.
Baked cod, steamed carrots, and sautéed asparagus with kale and tomatoes
I made a big batch of the asparagus, kale, and tomato mixture so that I could have leftovers for the week, which was a great addition to my tupperware! I just sautéed everything with a little olive oil on the stovetop until the tomatoes “burst” a bit, which flavored all of the vegetables nicely. To make the fish, I seasoned it with Penzey’s Murals of Flavor (one of my favorite spices!) then baked it in the oven at 400 for 12 minutes, flipped and cooked for 4 more minutes. As for the carrots, just cut and placed in a pot of boiling water until soft!
Leftover grilled sweet potato with ground turkey, and leftover kale, asparagus, tomato mixture with roasted broccoli
This tupperware was brought to you completely by pre-prepped food! I had this on my 15-hour work day when I am bringing my breakfast, lunch, dinner, and snacks to work so I was incredibly thankful for the ease of this meal to come together. I just tossed the leftover sautéed veggies with the prepped roasted broccoli, and prepped ground turkey for a big “bowl”.
Roasted broccoli with leftover vegetable mixture, two turkey burgers, half of a grapefruit, and almonds
To make the turkey burgers, I combined about a pound of ground turkey with shredded zucchini, shredded carrots, and about 2 Tbsp of salsa. Then I baked them in the oven at 400 degrees for 8 minutes, flipped, and cooked for 8 more minutes. I love sneaking vegetables into my burgers and adding the salsa was perfect flavor pairing!
Leftover sautéed asparagus, kale, tomato mixture with two crumbled turkey burgers, baked sweet potato, almonds, and watermelon
Again, I used the leftover sautéed vegetables and this time I crumbled the garden vegetable turkey burgers into the mixture and added a host of crushed red pepper to the mix. I had a baked sweet potato, almonds, and watermelon to go along with the spicy mixture.
Packed up snacks of veggies, hard boiled egg, and watermelon
This was pretty much the snacks I brought with me to work each day, plus an apple and almonds.
Happy food prepping!