Another Monday eats blog post for ya! Weekend meal prep completely saved the day for me and so I was able to pull together some great meals. I highly suggest taking some time and meal prepping ahead of time when you can so that you too can have endless meal and food options. What is better than having endless food options?! Not much…
For breakfast after my HIIT session, I made a thick and big ass smoothie that was filled to the brim with all of the goods! Here is what I included:
1 1/2 cups coconut milk
Large handful of spinach
1/2 cup frozen cauliflower
frozen avocado chunks (about 1/4 cup, roughly)
Chocolate protein powder (This one is my go-to all time favourite one)
1 tbsp chia seeds
1/2 frozen banana
One sachet of chaga
Cacao nibs added for crunch (I always add these in during the last 10 seconds of blending, it gives a chocolate chip like texture, that I LOVE)
I topped it with some bee pollen and drank that sucker back real quick! I am really obsessed lately with variations of this type of smoothie, I just cannot get enough. I guess it is a good thing to be obsessed with though, so no complaints. Note this picture is only half, after drinking this, I poured myself the rest.
Lunch time, I relied heavily on my meal prepping skills and whipped up a salad in under two minutes. Here is how I did it! I used leftover shredded kale that was already dressed from the night before, added chicken breast, cooked from two days prior and half of a potato that was boiled from the night before. The dressing on the kale is really my go-to when I don’t know what to put on it because it will literally turn anyone into a kale lover. I don’t ever measure it out, but the base is this: 2 parts extra virgin olive oil to 1 part fresh lemon juice, chili flakes, sea salt, pepper, 1 clove of garlic (minced) and some freshly grated goat or sheep cheese (about 1/4 cup). Mix it all together and then massage that into your shredded kale with your hands to really get it in there, and add a little extra cheese for garnish. If you can’t do any dairy, use nutritional yeast instead, I have done this before and it is still really good.
For a little dessert after my salad, I had a double chocolate chip cookie, the recipe is from Oh She Glows and it is fantastic!
I always get hungry in the afternoon, so today I made myself a snack with the following: 1 pear and 1/2 banana with a scoop of almond butter and a few frozen pomegrantes and a pinch of cinnamon. Sadly, that little scoop of almond butter was the last of it from the jar, so sad when that happens!
For dinner I continued down the path of least resistance and threw together a super quick salad using stuff that I prepped on the weekend. All I did was cook the quinoa and soaked my cashews for the dressing and that is it! The paleo power balls are made with hemp and sunflower seeds and coated in sesame seeds so they are allergy friendly and really easy to make and freeze after they are cooked. If you want the recipe for the paleo balls, they are in my eBook!
The dressing I made was a creamy cashew dressing and the following is a rough estimate of what I used:
1/2 cup water
1/4 cup cashews (soaked)
fresh parsley (about 4-5 sprigs)
1 lemon, juiced (about 4 tbsp)
2 tbsp. nutritional yeast
1 clove garlic
2-3 tbsp. extra virgin olive oil
sea salt and pepper to taste
That is it, so impressed with myself for having it together enough to meal prep because it really does make life a lot easier!
Are you a fan of meal prepping? What are your secrets? Sharing is caring!