Last Thursday it was 10pm before I realized I hadn’t eaten dinner. Not only that but I had skipped breakfast, and my lunch earlier that day consisted of a fruit roll up, granola bar, and oatmeal creme pie. Most days I skip lunch because I’m on campus until 2pm and then I just snack when I get home until dinner. However lately, I’ve been pretty hungry and I know that snacking here and there isn’t going to cut it.
So last week I began searching Pinterest for some meal prep ideas and recipes…that’s when I discovered Sunday Meal Prep. The idea is that you take a couple hours out of your Sunday to chop veggies, dice up fruits, and prepare a few lunch and snack items. This way you’ve got a leg up on the week and you can be busy without sacrificing your healthy eating habits. It sounded genius! I immediately began collecting a few recipes and tips/tricks posts from other bloggers.
Yesterday I took 3 hours out of my day to go grocery shopping and prepare a few things for this week. I’ve got to say, although it took a lot of time to do this it feels SO good knowing I don’t have to spend much time the rest of this week.
Out of those few ingredients, I ended up with all of this yumminess for the week! Thanks to a short few hours yesterday I’ll be eating breakfast this week rather than rushing out the door with a granola bar. I already had one of those parfaits this morning, YUM!
{top left moving clockwise :: ham + egg muffins, chopped cucumbers & celery, frozen bananas to use in smoothies, frozen yogurt trail mix bars, strawberry parfaits, coconut and almond granola, PB2 chocolate cookie bites, orzo salad.}
Ham Egg Muffins {my own recipe} – Makes 12 – 3 eggs – 3/4 cup egg whites – 1/4 cup 2% milk – 1/2 cup diced ham – salt and pepper
Preheat oven to 350 degrees. Lightly grease a muffin tin and place 5-6 pieces of diced ham in each slot. Combine eggs, egg whites, and milk in a bowl. Salt and pepper to taste. Carefully pour mixture into each muffin slot. Bake for 20-22 minutes.
Frozen Yogurt Trail Mix Bars {adapted from } – Makes 8×8 pan
– 2 cups Chobani 0% vanilla yogurt – 1 cup of coconut and almond granola – 1 1/2 cup of fruit (I used fresh strawberries & bananas and frozen raspberries & blackberries) – 1/2 cup semisweet chocolate chips
Line a pan with aluminum foil. Combine all ingredients in a bowl. Pour into foiled pan and freeze. Once firm, let thaw for a few minutes and slice into bars.
Greek Orzo Salad {adapted from } – Makes 5 servings
– 2 cups dry orzo – 1/2 cup EVOO – 1/4 cup Greek salad dressing – 1 teaspoon agave nectar – 1/2 cup chopped basil – 1/2 cup feta cheese, crumbled – 10 kalamata olives, sliced
Cook orzo in a pot of salted boiling water for 9 minutes. Strain and rinse with cold water, let cool. Meanwhile, in a mixing bowl, combine the greek salad dressing, agave nectar, and EVOO. Once combined, add basil, feta cheese, and olives. Then add cooled orzo and stir together. Keep refridgerated for up to a week.
PB2 Chocolate Cookie Bites {adapted from } – makes 9 balls
– 10 tbsp quick cooking oats – 4 tbsp PB2 chocolate – 4 tbsp semisweet chocolate chips – 2 tbsp agave nectar – 2 tbsp water
In a small mixing bowl, stir 4 tbsp PB2 chocolate and 2 tbsp water together to form peanut butter. Then add oats, chocolate chips, and agave nectar. Mix until well-combined and roll into 1″ inch balls. Freeze.
Chobani Yogurt Parfaits {my own recipe} – makes 4 mason jars
– diced strawberries – honey or agave nectar – Chobani 0% vanilla yogurt
Place diced strawberries in the bottom of each mason jar. Then top each one with a big dollop of Chobani vanilla yogurt. Refrigerate until ready to use. When you’re ready to devour one, just top it with 1/4 cup of your favorite granola and a drizzle of honey!
Do you do Sunday meal prep? If so, what do you make each week?
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