Have you hopped on the Sunday food prep train yet?
I sure hope so! If not, i’ve got some more inspiration for you today. Here’s what I prepped last weekend:
- Quinoa Breakfast Bars
- Black Bean Balls
- Spaghetti Squash
- Black Beans for the freezer
- Greek Black Bean Burgers
- Roasted Chickpeas
- Sweet Potato Bites – I made a double batch and subbed 1/2 c applesauce for the banana
- Lentils for the freezer
- Tuna Salad for hubby – tuna, cottage cheese, avocado, hummus, onion and lots of curry powder
- Trail mix
- HB Eggs
- Lettuce for Salad
Here’s what the fridge looked like all stocked up for the week:
And here’s what some of you guys have been up to in the kitchen:
Ashlee @ His n Hers Healthy n Happy :
I made two ingredient black bean burgers and falafel!
Annica @ Annica Nicole :
My full time job is doing public relations for a natural gas company. I’m usually at work by 7:30-8am and depending on the night I can home between 7-8pm. I usually hit the gym right after work and by the time I get home cooking is the last thing I want to do, especially since I live by myself.
I’ll occasionally cook and freeze the leftovers and I find that that makes life so much easier. I know that if I get into the habit of prepping on Sunday I won’t be tempted to eat out during the week.
I made: Lindsay’s banana bread, chick peas, cut zucchini and mushrooms for lasagna and made Mexican Quinoa.
Lyndi @ The Journey :
Today I spent about 1 1/2 hours doing food prep after our weekly trip to the store. Just a little bit of my time on the weekend (usually Sunday afternoon), makes things, especially dinner, so much easier and quicker through the week while working!
This week’s food prep consisted of:
- a large batch of taco soup for Monday night’s dinner and lunches this week.
- washed and picked grapes off the vine for easy eating, and also filled fruit bowl.
- lettuce washed and cut up for quick salads.
- cut up red pepper for lunch/snacks.
- cut and seasoned zucchini and squash for side dish one evening this week.
- cut and washed potatoes, carrots and onion. ready for pot roast on Thursday.
- I also made a batch of the quinoa bars! (with a few ingredient substitutions, but so good!!)
Tara @ Treble in the Kitchen :
I prepped all of this in ONE hour!! Boy, did that feel good 🙂
- Greek yogurt with assorted fruits (I totally emptied the freezer!) topped with chopped nuts
- My lunch: bed of spinach and romaine topped with 1/2 cup of cooked quinoa, chopped black olives, chopped red onion, 1/4 cup black beans, a protein option (veggie burger, tuna, or tofu), and salsa
- Brian’s lunch: baked potato topped with avocado, baked chicken breast and salsa
- Carrots/celery with hummus
- Apples with 1 oz of cheese
- Trail mix (sunflower seeds, raisins, pepitas, roasted soy beans, granola, pecans, walnuts, dried pineapple, and a bunch of other stuff!)
- Assortment of nutrition bars
Weekly food prep is a MUST! my weeknights are chaotic enough without having to think about lunch for the next day. I have to make lunches for myself, my husband, my kindergarten son, and sometimes for my daughter as well (on preschool days). I think I am one of a handful to people at my office who actually brings my lunch every day! But my food is way better than a restaurant’s ;).
I roasted brussels, carrots, cauliflower, zucchini, and yellow squash in coconut oil and tossed them with cinnamon, cardamom, and turmeric. Yum! Also cooked up a bunch of quinoa (breakfast OR lunch), steamed some eggs for snacks, and had some sweet potatoes roasting in the oven!
Lindsay @ Live Love Nutrition :
I love to take some time on Sundays to prep what I can for the week! This week, I made a big batch of steel cut oats for the week, cooked up some quinoa and kamut pasta for lunches and on-the-go dinners when I have night class, baked sweet potatoes, black beans, washed blueberries, and baked my homemade protein bars for a grab-n-go snack. My weekly schedule has me at school Tues-Fri for most of the day, so prepping ahead helps me pack my meals much quicker during the week!
Athena @ Fitness & Feta :
Since I work both a full-time and part-time job, time is definitely hard to come by during the week! I alleviate a lot of stress by doing my meal planning, grocery shopping, and weekly food prepping on Sundays.
This week I prepped:
- Four containers of my favorite breakfast to bring to work: Low-fat cottage cheese with blueberries, slivered almonds, and cinnamon
- Hard boiled eggs
- Chicken salad (made with plain Chobani yogurt instead of mayo) — will use in wraps and on top of spinach salads
- Lindsay’s amazing sweet potato banana bites
- Lemon barley and bean salad
- Oranges, sliced and ready for a snack
- Carrots, packed in snack bags
- Carrots & celery, washed and ready to use in a stew later in the week and/or for munching
- Aside from the above, I have lots of bananas, nuts, yogurts, and blueberries on hand as well.
All this does take a bit, and it results in a lot of dishes to do, but having that extra hour to relax on weeknights is so important to me!
Katie @ Live Half Full :
This week was a simple prep week for me. It took me about 1 1/2 hours to prep but I know it’ll be worth it during the work week. I prepped hard boiled eggs, an oatmeal bake (my favorite this winter!), baked a few chicken breasts to have on hand for dinner, made some creamy tomato soup to have on hand for lunches, made some date balls for snacks and some spicy Thai noodles with tofu to heat up during the week for dinner. For more details, check out my weekly meal planning post here!
Arlene @ Adventures in Weight Loss, Cooking & Life :
I did a little of my weekend prep on Saturday and a little more on Sunday. In the photo, starting upper left: Roasted butternut squash and green beans, the easy oatmeal bake featured in your 1st food prep post, Italian turkey meatloaf, and your Greek Black Bean Burgers.
Since I’m responsible for feeding only one person, I froze a lot of what I made, to be pulled out of the freezer when I need a quick meal. But I’ve already enjoyed a black bean burger for dinner. I plan to use the veggies as snacks and sides. The meatloaf will be main dish or snack and the oatmeal bake will make for no-fuss breakfasts all week and beyond. Between the food I prepped and the Diet To Go meals I won in a FitFluential chat last week, I should be all set. (They’re due to arrive on Wednesday.)
How good does all of that look?! Be sure to check out some of the blog that are linked to as well. They’re great resources!
Are you food prepping this weekend? Want to submit a pic to be featured in an upcoming post?! Here’s what I need from you:
Email me the following:
1. Your Name
2. Your Blog URL (if you have one)
3. A photo of your food prep
4. A short description of what’s in the photo. Tell me what you prepped and how you’re going to use it during the week!
Every Sunday, I’ll post a roundup of the photos I received that week so that you guys can see what others are preparing and hopefully get some inspiration and ideas! I’ll keep this series going for as long as I receive photos, so send one every week if you want to!
Send to: theleangreenbean <at> gmail <dot> com
Tweet and Instagram your pics as well to inspire others!! Use the hashtag #sundayfoodprep . Remember that in order for a pic to be included in the post, you have to email it to me! If you have more than one pic, please make them into a collage before sending!