Meal Prep // Week 7 // February 12 - 18, 2018

Meal Prep // Week 7 // February 12 - 18, 2018

Meal Prep // Fit Hippie Kitchen

 

This week I am finally getting back to counting my macros. I definitely gained some weight, and I am not ... exercising. So that's kind of a problem. It's affecting my physique and my energy levels. No good. I'll admit, there's been a lot of chocolate and carbs and my only workout has been shoveling (snow, not cookies into my mouth). And I've been saying for a while that I'm getting back on track. But I finally have had enough. We start today.

And I want to emphasize, I'm not 'dieting', it's just watching what I eat, making sure I don't go over on the sugar and carbs as I tend to do over the holidays. I always eat whole foods and I continue to eat whole foods. 

Week 7 Meal Prep // Rourke Planners
 

Alright so... I missed a bit. I meal prepped on week 5, then last week I ate buffalo chicken dip half the week and finished off leftover food for the rest of my meals. But I figured out how to make a healthier buffalo dip by using tofu as the base so.... it's a win in my book.

This week was interesting for meal prepping because (1) the sales kinda sucked this week and (2) I'm starting counting macros again. I wanted to make something buffalo-flavored again, so I went with a buffalo chicken bake. I also wanted to use up some cabbage so I made some okonomiyaki (cabbage pancakes). I'll admit, this meal prep took too long and I don't have great snacks. Live and learn - only make 1 recipe a week. I'm also going to comment below each meal about how I track the food I make, in case you're curious.

Groceries This Week

Aldi - $15.48
Produce / Mandarins $2.69
Proteins / Chicken Tenderloins $4.22 / Greek Yogurt $3.49
Pantry / Tomato Paste $.39 / Tomato Sauce $.29 / Milk $1.55
Fun / Kerrygold Butter $2.85
Not shown: Riesling I'm excited to try

Stanleys - $6.16
Produce / Eggplant $.65 / Organic Celery $.98 / Organic Yellow Squashes $.85 / Organic Carrots $.50 / Broccoli $1.20
Pantry / Baguette $1.98

So overall, thanks to some Superbowl shopping, I'm over budget. I'm going to be really going through the pantry next week to try to get back on track.

 

Meal Prep

Alright so this weeks meal prep was a bit... too much work. It took too long. And I don't have great snacks. I'm hoping to make some homemade chocolate this week, but we'll see. Maybe this week I'll make something with the tons of nuts & seeds I have.

Breakfast

Toasted baguette, egg, and some veggies (hopefully). Maybe also some cranberry goat cheese left in the fridge. I often get the baguette because it's the only bread I can buy that's not in plastic. Unless Whole Foods has bakery bread on sale.

Tracking is easy, I can track the baguette and veggie in grams, as well as the goat cheese. A large egg is always 70 cal.

Snack

Greek yogurt & clementines. Keepin' it simple. Like I said, hopefully I'll make some other snacks this week.

Tracking is again really easy, I just go by weight.

Meal 1

Lentils, roasted eggplant, roasted broccoli, roasted yellow squash, romaine lettuce, and a balsamic vinaigrette. All veggies roasted in just balsamic vinegar and seasoning.

Because all the components are simple, it's easy to track. I just track them by weight. I make a low-oil vinaigrette to add (1 teaspoon olive oil, 1 tablespoon balsamic vinegar, garlic powder, salt and pepper), and I have the option of adding things like craisins, nuts & seeds, and cheese if I want. 

Meal 2

Okonomiyaki (cabbage & carrot pancakes), baked tofu, ginger rice, homemade "teriyaki" sauce (soy sauce, rice vinegar, ginger, garlic, sriracha, a little sweetener, arrowroot powder). I made my cabbage pancakes with leftover red cabbage, more carrot, and I used half chickpea flour

I created a recipe in My Fitness Pal for the Okonomiyaki, and each pancake is a serving. The tofu was quickly marinated in low-sodium soy sauce, rice vinegar, garlic, ginger, and sriracha; so I don't bother tracking that. I just search for extra firm tofu & track via weight. Rice is just brown rice with rice vinegar + ginger powder, so I'll just track brown rice by weight. For the faux teriyaki I'll probably just add half the amount in teriyaki and half in low-sodium soy sauce. Traditional teriyaki sauce is really high in sugar, so I like making my own.

Meal 3

An adapted Buffalo Chicken Quinoa Casserole. I used tons of celery, yellow bell pepper, and tomato. 

I created a recipe in My Fitness Pal, the whole thing is 4 servings so tracking is super easy. That's the nice thing about casseroles.

 

So that's my meal prep for week 7 of 2018! 

Comment below with what you meal prepped this week and also let me know - have you ever just become obsessed with something (like buffalo dip) and had it for like... a week on end?

Meal Prep // Week 4 // January 22 - 28, 2018

Meal Prep // Week 4 // January 22 - 28, 2018