Food Prep 1/26/14

Food prep is always a big topic and as you know from reading my blogs I do my whole family’s prep on Sunday. To recap my strategy:

Friday – I ask everyone what they want to eat the next week. In my house we eat the same meal each day. So what you pick for lunch you have it every day. What you pick for dinner you have it each day. It works for us and we like it that way. It’s easy, of course, but I liken it to my fat days when I ate pizza every night. It didn’t bother me to grub some pepperoni so why would having a healthy meal every night bother me now?

Saturday – This is the day I normally go to the store and load us up. We also eat the remaining things from the last prep. YES the food IS FINE 6-7 days later. I know many of you are gagging right now but you probably get food poisoning or tummy bugs a lot, right? Not I said the fly. It’s funny to me that no one in my family has had explosive diarrhea, throwing up, or caught that bug going around in YEARS. Every week for YEARS we’ve ate week old food. The people I know who are all funny about the stuff routinely are sick with something! All I’m saying is maybe all this fresh, homemade food we eat is good for us even if it’s a week old? 

Sunday – Let the fun begin! I put on good music, get out the recipes I’m trying for the week, and cook for a couple of hours. Most preps take me 2-3 hours for a whole week of lunches, dinners, snacks, and some breakfasts. If it takes more than 3-4 minutes to cook then it gets prepped on Sunday.

I then portion things out into containers or have them bagged and ready to grab. It’s easy and makes our busy life Monday through Friday carefree. I can’t tell you how many people I know who stress food all week long, meal after meal, sit in drive-thrus, waiting at a table in a restaurant, all the while whining how expensive it is to eat healthy and buying bigger clothes, refilling medications  and taking days off to go to the doctor. I go to doctors so infrequently they introduce themselves most of the time when they walk in the room!

This Week’s Menu:


Chris: Bulletproof Coffee (he blends all of his up on Sunday and reheats through the week)
Logan: Blueberry Flax and Chia Muffins (made these last week and using the frozen ones this week) with mixed berries
Me: Yogurt, seeds, and Ezekial Toast

Chris: Shakeology with peanut butter, banana, and extra whey (he blends it up Sunday and drinks all week)
Logan: GF Pasta with sauce, ogranic ground beef, homemade chia GF chocolate chip cookies, and apple sauce or grapes
Me: Sauerkraut Lemon Chicken with an apple

Chris: He is having Logan’s pasta but in a bigger portion with some roasted vegetables
Logan: Lentil Soup and Butter Toast, Over Easy Eggs on Mixed Greens with sunflower seeds and parm cheese with fruit, or some of my Lemon Chicken with baked beans and fruit
Me: Zuchinni Noodles with Roasted Eggplant, beef sauce with mushrooms and onions, blue cheese salad on the side

Chris doesn’t snack.
Logan has roasted chickpeas, pumpkin seeds, Z-bars, popcorn, rice cakes and peanut butter, and cashews.
I have yogurts, pumpkin seeds, almonds, cottage cheese and sweet potato for post-workout, some yogurt roasted cauliflower

Zucchini Noodle Surprise

5 zucchinis spiralized
16 oz. of browned ground lean beef
1/2 white onion
1 large container of white mushrooms
1 tbsp of refined coconut oil (or EVOO)
1 eggplant roasted
1 tbsp of garlic
1 tbsp of butter
1/2 jar of favorite marinara

First, I cut up an eggplant and roast it with some salt, pepper, and garlic powder in the oven on 400F for 35 minutes. Just watch it but you want it cooked pretty good for the roasted flavor.

While the eggplant cooks, I spiralize zucchini using this tool. It’s amazing BTW. I then brown some lean ground beef in 1 tbsp of EVOO. Set that aside and then sautee some mushrooms, garlic, and onions in 1 tbsp of grass-fed butter. I use Kerry Gold. Take the mushroom mix put on top of the ground beef. Next, I sautee all the zucchini in the oil. Once it’s cooked (about 5-7 minutes) I mix in the beef and mushrooms. Pour your sauce on top and simmer. When the eggplant comes out, toss it in and let it all cook for about 5 min. Portion and it gets better all week! Mine made 5 good portions.




These are the cookies I made for Logan. I used the Betty Crocker Gluten Free box and then added 2 tbsp of chia seeds to it. My boy likes cookies in his lunch and this week I “baked” some for him instead of just buying some already done. Next week I’ll probably buy them since I’ll make his breakfast muffins. Or I will do these again and sneak in something clever?


Roasted Yogurt Cauliflower

2 bags of cauliflower florets
2 small containers of greek plain yogurt
2 tbsp of horseradish
2 tsp of Smoked Paprika
2 tbsp of horseradish mustard

Mix the spices and wet ingredients together into a bowl. Heat oven to 400. Toss the florets in the yogurt mixture and put on a sheet pan. Roast for 40 minutes.

roastedyogurtcauliflower yogurtdip

Lemony Chicken Thighs I used this recipe. It’s so good and worth a try especially if you love sauerkraut.

Cooking all of this was easy. The crockpot chicken went in first. Then I boiled some eggs while the pasta cooked. I like keeping hard boiled eggs around for snacks, salads, quick grab breakfasts, and they LAST for 7-10 days cooked. Basically, if they don’t stink you can eat them. I peel mine but some people leave in the shell.

Then I started the cookies, threw those into the oven and then worked on the chopping of veggies. The eggplant went in with the cauliflower and roasted at the same time when the cookies were done. I actually have a double oven so once the cookies came out, I popped in the chic peas. Next, I browned the boys meat, then mine, then all the vegetables.

If at any time I’m waiting around, I pop sweet potatoes in the microwave, wash fruit, and portion things like crackers, nuts, or things we keep in easy bags.

Honestly, in the middle of my food prep it can look like a crazy storm but it all gets done. I keep the dishwasher OPEN and as I finish with bowls and utensils I rinse them and throw in to keep it out of the way. I don’t much counter space so I have to keep things washed and moving. I also keep two trash cans out so that as I’m working on things I can quickly toss it!

Hope this helps. Ask me questions or request me to try things. I love trying new stuff. I’m like Mikey; I’ll eat anything once!


  • Paula Chambers says:

    Love the roasted chick peas.

  • Jenni Miller-Francis says:

    Thanks for sharing, Corinne! I want to try the cauliflower for sure. We like sauerkraut but my husband said he didn’t think that recipe sounded good. You liked it, right? I have some but may end up using it with pork.

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