Wahoo! We have made it to the midweek hump!
As I mentioned yesterday, I had my first 15 hour day and guess what? I survived! The day actually ended up flying by. I was constantly on the move from meeting to meeting and by the time 5 p.m. rolled around, I was ready for the last few hours. My caffeine consumption kept me awake for the remainder of my shift, but it also kept me awake for most of the night. Oops.
Anyways, enough about work…on to the food chat!
Here is what we prepped last week:
- Quinoa salad with blanched asparagus, dates, and almonds
- Quinoa salad with beets, diced orange, and avocado
- Plain cooked quinoa
- Veggies (cucumber, celery, and carrots)
- Cooked turkey breast
- Chicken cabbage soup (my mother-in-law’s recipe)
- Hard boiled eggs [recipe]
- Quinoa mini muffins [recipe to come]
Breakfast all week consisted of a smoothie bowl! I have been trying to figure out what I can stomach at 5 a.m. to start the work day, and last week’s winner was a smoothie. This week I’m trying something new!
In my smoothie: frozen banana, frozen blueberries, almond milk, protein powder, and spoonful of peanut free NuttZo
This made it’s presence in my lunch pail quite a few times at work this week! It consisted of roasted squash and carrots with cinnamon and crushed red pepper, a grapefruit, almonds, a hard boiled egg, and chicken cabbage soup.
Another packed up lunch was the beet quinoa salad with celery, carrots, yellow squash, tomatoes, and a hard boiled egg. Sadly, I am trying to incorporate more grains, but quinoa just didn’t settle with me. This week’s goal is to do smaller portions to see how that goes.
Dinner was a couple slices of turkey breast with steamed cabbage, peppers, onions, garlic, and sliced beets.
I sliced up the cabbage then added it to a sauté pan with a little olive oil, about 1/4 cup water, and covered it with a lid to allow it to steam. Then, I added the sliced peppers, onion, and garlic once the cabbage was cooked through. Lastly, I added the beets once it was on the plate.
This dinner was so delicious! I baked haddock from my Sizzlefish delivery with black pepper, lemon zest, and lemon juice at 400 degrees for 15 minutes. On the side I sautéed cabbage, kale, artichoke hearts, and tomatoes with balsamic vinegar and a little olive oil. Naturally, a baked sweet potato with cinnamon accompanied my meal.
I made the cabbage sauté similar to the previously mentioned method, but I also had the kale cooking with the cabbage, then added the artichoke hearts and tomatoes. This time I added less water and used about a tablespoon of balsamic vinegar.
This wasn’t the prettiest meal of the bunch, but I used the leftovers from dinner (balsamic cabbage, kale, artichoke hearts, and tomatoes) and scrambled it up with eggs. Transformed leftovers make me ridiculously happy.
I snacked on a hard boiled egg at work…I am pretty sure my coworkers are starting to get used to it.
Unpictured snacks also included celery and carrots, quinoa mini muffins, and lots of fresh fruit.
Last week was my experimentation of incorporating a little more grains into my diet. Unfortunately, my digestion still isn’t a huge fan of grains. Although my stomach hasn’t been loving the new addition, I feel like I have more energy to fuel my long runs so it is definitely something that I need to explore and experiment more with. I’m trying to do smaller portions to see how that goes, but we will see!
So there you have it…a week full of yummy eats thanks to food prep!