With the beginning of a new year came a fresh start to something we’ve been trying to stick with for the last few months: meal prepping. With a baby on the way, we are all for anything that will make life easier and more organized, especially with both of us working full time!
With the new year’s start, we also nailed down our budget (using Dave Ramsey’s Gazelle Budget) to better prepare us for the added costs of having our little bundle of joy. Meal prepping has been a huge help with sticking to our budget; we grocery shop either Saturday or Sunday after deciding on a menu for the week and buy what we need until the following weekend. We save a ton of money cutting out the multiple grocery trips and the last minute take-out or fast food nights.
Being pregnant, I’ve been trying to eat as healthy as possible for the little peanut growing inside me. As an athlete, I had always meal planned according to macro nutrients and making sure my carbohydrate and protein intake was absolutely perfect. I’ve transitioned into picking out healthy, balanced meals that actually taste good (no more chicken and rice for weeks on end, yay!)
This week being our trial week, hubby and I picked out three meals: breakfast, lunch and dinner and ate the same thing everyday. This made the first week grocery shopping and prep super simple and easy to follow (especially since we both switched to night shift this week and were adjusting to a completely new schedule).
For breakfast, we made apple spice pancakes with a honey Greek yogurt topping and made vegi-bacon omlettes in my new silicone omlette maker (it’s literally the coolest kitchen gadget I’ve ever used).
Lunch was eaten on the way to work for me, and as a post-workout for the hubby. These mango blackberry shakes have peanut butter in them, which sounds weird, but tastes amazing!
For dinner we pre-assembled chicken curry bowls which were delicious, but got a little old after about day 4. We will definitely be rotating dinners this next week.
As far as in between meals, we went to Natural Grocers and stocked up on healthy snacks my brother recommended. He’s an assistant manager, and knows health food like the back of his hand. Since I could probably fill three carts full of delicious foods to try, we decided to stock up for two weeks at a time to save a little money. We tried to buy half protein sources and half carb sources to keep our snacking balanced.
Apple Spice Pancakes
3 Cups whole wheat pancake mix
1 ½ Cups unsweetened applesauce
1 ½ Cups nonfat milk
2 t. cinnamon
- Heat griddle/pan over medium heat and spray with nonstick spray.
- Mix all ingredients together until well combined, do not over mix.
- Scoop ½ cup mix onto griddle/pan and cook until edges are brown and small bubbles form.
- Flip and cook for about two minutes.
- Top with 1/3 cup nonfat Greek yogurt mixed with 1/2 tablespoon honey for every 2 pancakes.
Mango Blackberry Shake
2/3 Cup frozen blackberries
2/3 Cup frozen mangos
1 ¼ Cup nonfat greek yogurt
1 ½ T. Natural creamy peanut butter
Water (for consistency)
- Add all ingredients to blender, add as much water as you would like for desired consistency.
Summer Pasta with Basil, Tomatoes and Cheese
1 Cup dry couscous
1 Cup low sodium chicken broth
27 oz. chicken tenders
2 Red bell peppers
2/3 Cup garbanzo beans (drained)
½ Cup cashews
1 diced red onion
3 Cups broccoli florets
½ Cup shredded carrots
3 T. olive oil
3 T. white balsamic vinegar
2 t. yellow curry powder
- Bring chicken broth to a boil. Gradually stir in couscous and remove from heat. Let stand for 5 minutes.
- Dice broccoli, red onion, and red bell pepper into bite-sized pieces. Transfer to separate bowl and add in garbanzo beans and shredded carrots.
- Whisk together olive oil, white balsamic vinegar, and yellow curry powder.
- Heat a skillet over medium heat and add nonstick spray. Cook chicken for about 5 minutes per side. Let cool and cut into bite size pieces.