It’s amazing how much easier it is to eat well when you prepare ahead of time.
(I’m embarrassed to show you my fridge when we resort to using some plastic storage bags, but the rest of our reusable storage containers were either being used or in the dishwasher… so this is what real-life looks like sometimes.)
I was really on top of my game when it came to food prep this weekend, thanks to my baby cooperating in her Ergo carrier, and a trip to Costco. (Hence, the huge 3-pound bags of organic veggies in my fridge.) Here’s what I made on Sunday, and all together it took me about an hour– I did it while my toddler was napping! Sleeping babies = a productive mama.
Here’s what I prepped on Sunday:
- Hemp Seed Ranch Dressing (in Everyday Detox)
- Honey Dijon Dressing (double batch)
- Date Energy Balls
- Almond Butter Freezer Fudge (in Everyday Detox)
Armed with those make-ahead staples, it takes me only 5 minutes to throw together a quick salad and I’ve got easy snacks to reach for in the fridge all week long. Below is a peek at how I’ve been eating this week.
Morning: We changed up our smoothie yesterday by making the nut-free Frozen Chai Lattes from my new cookbook. My son calls this his “spicy shake” and actually prefers it over our usual chocolate one! I added the last of our spinach (we go through those big boxes fast), so these shakes have a very light greenish hue because of that.
Snack: I tasted a small slice of experimental chocolate cake, and had some baby carrots dipped in the hemp seed ranch.
Lunch: I find roasted vegetables so comforting in this cold weather, even if I rarely get the chance to eat them warm. Lately, I’ll roast a big pan when I have 5 minutes of hands-on time to spare, and then I’ll eat them later over a big leafy green salad. (I can polish off the whole pan by myself if I’m in a snacky-mood, but if Austin’s home I’ll split the pan with him.) Above, you can see how I sit on the floor and eat lunch on my coffee table while my baby gets some tummy/floor time. She’s getting so strong!!
Snack: I made the Date Energy Balls with pecans this week, and as a result they taste like pecan pie. So good. Usually I eat two at a time.
Dinner: I’m updating and adapting my Curried Butternut Bisque recipe to be made in the Instant Pot, so that was our dinner last night, along with a quick side salad of Power Greens (a mix of organic baby chard, kale, and spinach from Costco) topped with sliced almonds, dried cranberries, and Honey Dijon Dressing. The leftover soup was my lunch today, too!
Treat: I’ve been having a piece of almond butter fudge almost every night lately. I forgot how melt-in-your-mouth good it is! My toddler son is also obsessed with it… and with popsicles. (Which are a great way to sneak more smoothies into his diet!)
I’ll share how I make his popsicles in a future post. I think I’ve finally figured out the most efficient way to make these fun 3-layer ones!
Reader Feedback: What are You eating this week?