I love it when I actually remember to prepare ahead for the week. It doesn’t always happen, but when it does, it makes my life SO MUCH easier.
This past weekend, I took the time to chop a few salad ingredients, make a couple of salad dressings (a creamy one and a vinaigrette), and a batch of gluten-free oatmeal chocolate chip cookies, which are my new obsession.
As a result, reaching for healthy meals this week has been almost effortless. Below is a look at how I’ve been eating.
Morning: As usual, we’ve been enjoying our Frosty Chocolate Shakes from No Excuses Detox. It’s our favorite chocolate shake! My son prefers “purple” shakes at the moment, so I made a berry-avocado smoothie for him and his little sister to share. (She drinks hers from my favorite re-usable Squeasy pouches.)
Mid-Morning: I usually need a little something extra before lunch, so I’ve been keeping a jar of Overnight Chia Pudding (recipe in Everyday Detox) in my fridge for quick breakfasts and snacks. I added cinnamon and raisins to this batch.
Lunch: I’ve been using my make-ahead “salad bar” in the fridge to whip-up quick meal-sized salads for lunch. Here’s what’s currently prepared in my fridge from my weekend prep:
- Several heads of chopped/shredded romaine lettuce
- Diced red bell pepper
- Sliced cherry tomatoes
- Diced cucumber
- Double-batch of Everyday Basil Vinaigrette (from Everyday Detox)
- Creamy Cucumber Tahini Dressing
- Cooked white beans (here’s how I cook them in my Instant Pot)
- Crumbled sheep feta & raw Gorgonzola
Having these options ready-to-go means I can make any combination I’m in the mood for quickly. Yesterday, I opted for a romaine salad topped with Gorgonzola, bell peppers, and Everyday Basil Vinaigrette. (I shared some fresh strawberries and bananas with my kids, too.)
Snack: Last week, I asked our Facebook Community what kind of cookies I should work on next, and I was inspired when someone mentioned Oatmeal Chocolate Chip. That type of cookie used to be my favorite, and I can’t believe I don’t have a healthier makeover of those here on my site! So, I’ve been working on gluten-free & vegan version, and I’ve really enjoyed snacking on the test batches. Yum.
Dinner: We thrive on leftovers. Last night I reheated a couple remaining Vegan Stuffed Zucchini (topped with shredded cheese this time), while Austin ate some of his own leftovers from the weekend. (It’s not uncommon for us to eat different meals on weeknights, or for me to make a slightly different variation of the same meal for different family members.)
I’ve been staying up late each night working on a fun new project, so sometimes I’ll snack on another cookie if I know I’m going to be up until midnight (my appetite from breastfeeding is still pretty aggressive), or I’ll sip on some decaf coffee or tea. This decaf Earl Grey over ice is my new favorite!
Reader Feedback: What are YOU eating this week? Any favorite make-ahead meals to share?