Hello. It’s me. Again. I hope those videos yesterday were helpful. If you missed that post, you can find it here.
Today is going to be short and sweet, but I wanted to give you an idea of what Dan and I do to prep food every Sunday night. Like I’ve said before, we’re pretty basic. But it works for us. We’re almost 3 months going strong of not missing a Sunday evening to prep food. I don’t see us stopping anytime soon. It sets us up well for the week. Also, we have a good time on the weekends. We don’t always eat great. And when we don’t eat great, we go hard. (mostly me). So, like I said, this helps us get reset and ready to take on the week!

Our prep revolves around grilling some meat, prepping some breakfast, and preparing some carbs (mostly in the form of veggies). Everything then gets stored in pyrex or plastic tupperware containers in our fridge. I’ve seen people put way more into this than we do. Let’s all take a moment to applause them. However, it’s all about what works best for you. Soooo, if you’re looking for a good place to start, try this! It’s doable. And it’s something you can maintain for the long haul.

Food (This is ideal. It doesn’t always look like this, but these are the most consistent food items we use):

  • chicken (frozen or ready to cook – if frozen, thaw out first 🙂
  • ground sausage or ground turkey
  • bacon
  • eggs
  • spinach
  • frozen spinach
  • cauliflower
  • sweet potatoes (We like to dice our’s up. If you’re doing Zone, make sure you keep track of how many potatoes you’re dicing so you can make sure you’re eating the appropriate amt of blocks)
  • spaghetti squash
  • tomatoes
  • frozen peppers or fresh peppers (We usually just use Trader Joe’s frozen peppers)
  • cottage cheese
  • oatmeal (not quick cook – try steelcut oats)
  • coconut oil, olive oil, or natural grass fed butter for cooking

Prepping (This is ideal. It doesn’t always look like this, but these are the most consistent food items we use):

  • Have some pyrex and/or tupperware ready!
  • Make sure chicken is thawed out. Now, grill the chicken (Now that the weather is nicer, we (as in Dan) like to grill outside, but a George Foreman grill is acceptable).
  • Cook ground turkey or ground sausage on pan (on medium heat)
  • Cook enough bacon for 2-3 mornings of breakfast on pan (medium heat) – For me, that is one slice/morning.
  • Once bacon is done, leave fat in pan, and scramble eggs (enough for 2-3 breakfast meals – For example, I usually eat 2 eggs for breakfast, so I’ll go ahead and scramble 6 eggs for 3 meals) in the same pan that bacon was cooked in.
  • While eggs are cooking, add some spinach, peppers, tomatoes(diced), or any other veggies you want to go with your breakfast concoction.
  • Separate bacon, eggs(and any veggies mixed in) into 3 separate containers (or however many breakfasts you prepped for).
  • Break off cauliflower into florets. Boil for 15 min in large pot. You can also grind up cauliflower in a nutribullet or food processor, set aside, and cook in a pan when you’re ready. (We usually just boil and mash our’s).
  • Cook/sautee peppers in pan on medium heat. We prefer the Trader Joe’s frozen kind. But I think I’ve mentioned that about 100 times on my blog, so you probably already knew that.These are great with a tad bit of coconut oil (mostly for taste. You don’t need a lot of oil with frozen peppers or spinach because the water adds some moisture to the pan).
  • If you want oatmeal for next 2-3 days, cook oatmeal in small pot. We prefer the organic steel cut oats from Trader Joe’s.
  • If you want sweet potatoes diced (I eat them for breakfast with my eggs and bacon, as well as for lunch sometimes) preheat oven to 425 degrees, put potatoes on baking pan with some coconut oil spray. Cook for about 15 min, or until crispy.
  • If you want some spaghetti squash, follow these instructions here:  (Beware: this takes almost an hour to prepare, but it’s worth it. I have to admit that we don’t cook spaghetti squash every week.
  • While potatoes are baking, cauli is boiling, oatmeal is boiling, and peppers are on the pan, make your salad! Our’s is pretty basic. We just use spinach, diced tomatoes, and maybe some onion if we have it. You can add the meat, oil, vinegar, or dressing later.

Here is my snap story from last night. You can see it’s not perfect. For example, I got so wrapped up in trying to walk off my shrimp and grits and chicken and waffles from Easter brunch yesterday that I totally forgot to thaw out the chicken. So, Dan grilled it on the George Foreman this morning. Also, we had some oatmeal already cooked and stored in the fridge, so there was no need to make that. I didn’t get around the the spaghetti squash either because we’re going to use it Wednesday for dinner, and I wanted it to be fresh. So, you see? You can take what I have above, and add or take away what you want!

Here are some pics from last night. These aren’t instagram worthy by any means, but that’s not the point. I just wanted to show you some quick, real life shots of what this looks like. One day I’ll get fancier with my picture taking. Actually, no I won’t.

IMG_1714

IMG_1716

IMG_1717

IMG_1718

IMG_1719

IMG_1720

IMG_1721

IMG_1722

IMG_1724

IMG_1725

IMG_1726

IMG_1727

IMG_1728

IMG_1730

IMG_1723