This week we discussed food prep a lot in my private group. It’s always hard to start something new. The question is are you willing to push through to do something so good for you?
We asked our girls to give us three words to describe what they feel about food prep. One of the words that came up a lot with my group is nurturing.
There was a lot of words like…
- Time Consuming
Just being honest because I remember when I started prepping. I was a disorganized hot mess. I didn’t know how to cook. Like I DIDN’T KNOW HOW TO COOK. I told a local client the other day that I don’t think I even turned my stove on in my first condo.
But, one word that they all said was important and did feel was nurturing.
That’s how I feel about it. Even when it was a hot mess I totally had this feeling like I did something amazing for my family. I always feel as if I am taking care of everyone when I know we have good, tasty things going in our bodies.
I grew up eating fast food, stopping at a restaurant when we all felt “tired” and more. Trust me moms, if you do that now with your kids what do you think they will do with their kids? I want Logan to know we can have a tough day and still feel like NURTURING ourselves healthfully; not copping out with burgers and pizza. I want him to see that healthy food is easy, makes you feel good, and can be just as effective at making a long day end well as Mexican does.
Many of my clients are moms and one of their desires is to take care of their families. Maybe you can start thinking about food prep as a way to do that. We get hung up that taking care of the kids means running them all over town. There’s also teaching them healthy habits for a lifetime.
Being a member of my site is valuable, but one of the best things is the collective support and ideas in areas like food prep. We worked with women all week on how to move from overwhelmed to comfortable, confused to understanding, time consuming to practical, messy to organized.
It’s not just about the tips we give. It’s the help we give in how you think about things like food prep that truly pays off! Now for my nurturing menu from last week.
Breakfast: Protein Pancake, Egg and Spinach Bake and Fruit
I buy Kodiak Protein Pancakes. You just add water and cook. I get mine at Target and it’s cheaper than getting from Amazon. But, if I couldn’t get them at Target I would totally spend the money through Amazon.
I made up 2 LARGE pancakes. They reheat great. I paired them with this…
I used the recipe found here, BUT I added mushrooms and doubled the spinach. I’m making it again this week. It heated just fine all week and was good cold, too.
I wasn’t sure how the pancakes would play so three days I had 1 cup of cottage cheese with pumpkin seeds instead of the pancakes. This week it’s all about that cake!
Lunch: Chicken Pesto Mason Jar Salad
I took some jar pesto and tossed it with chicken breasts cooked in broth in the crockpot. I shredded the chicken when it came out and tossed with pesto. I buy bags of Dole salad blends (the one with Greek Poppy Seed Dressing is my favorite), put the salad in a jar, top with 1 cup of chicken pesto salad and top with 2 tbsp of Gorgonzola Cheese crumbles.
When I’m ready to eat I use the dressing from the salad bag! The leftover toppings I save and use on Logan’s salads. As you can see I added some yellow tomatoes I had left in the fridge.
Dinner: Zucchini Beef Sautee with Roasted Green Beans and Carrots, Broccoli and Guacamole
I used my Paderno Spiralizer to spiral 8 zucchini. I sautéed them in some olive oil and garlic. Then I cooked one 16 oz. package of ground bison and tossed in some onions and mushrooms. Mixed all this together and threw in some salt and pepper. Simple and delicious.
My roasted green beans and carrots are easy. Line a baking sheet with aluminum foil. Place 3 bags of frozen greens and 1 bag of carrots on the foil, sprinkle with EVOO, cajun seasoning, and toss to mix up well. Cook at 400 for 40-45 min. I like mine almost charred so just cook until your texture. Be sure to turn once or twice.
And I just wanted to share a beauty shot of my food!
For snacks I keep it flexible. We always have fruit on hand, nuts, and Shakeology. Most days I have one shake and some fruit.
People ask me about those black containers ALL THE TIME so here they are. I love them and it makes portioning easy. I rarely weigh and measure anything. I just fill these holes with good stuff and it works!
For Logan he likes Chicken Ramen. I do a spin on this recipe. I’ve been making him a big batch and he likes to eat it nightly. He gets to pick what he would like each week and this has been his choice lately.
I also keep frozen salmon and mahi-mahi from Costco, organic pre-made rice and beans, and fresh fruit so we can mix it up. He will tell me what he wants. And I also have, as an EXTRA back-up if we need ultra fast, Annies Gluten Free Ziti. That and some fruit with nuts for dessert and you got a meal.
Chris is doing his own thing these days. His meals are EASY. So I just bag up his stuff that needs portioning. He’s got a special “diet” he’s following but I don’t interfere. I learned a long time ago to let him do what he researches. If he’s focused on his health who am I to tell him what I “would” do. Besides, makes my Sunday prep easier!