How’s everyone’s week going? I’m feeling all confused with my days of the week– usually the boy is here over the weekend but he came to visit Monday / Tuesday… and then my work week didn’t start until Wednesday. So this Thursday is feeling like a Tuesday, but I ain’t complaining because it makes the week go by much faster!
I’m usually not one to meal plan, it takes a lot of thought and effort and I’m lazy when it comes to food shopping and cooking. I go for what’s quick and easy. I decided to be ambitious yesterday and spent the afternoon meal prepping for the week.
I love cooking to showtunes and Green Day on vinyl
Nothing better than the original cast of South Pacific on vinyl for only $1!
First up was a new experiment- dairy-free eggplant “parm”
I cut up 1 eggplant, dipped it in eggs followed by a mixture of breadcrumbs, garlic powder, salt and pepper. I them baked the eggplant at 350 degrees for 5 minutes on each side.
Added a spoonful of marinara sauce and sprinkle of daiya dairy-free cheese
And baked for 35 minutes.
It might not look too pretty, but it tastes pretty damn good. I enjoyed 1 portion for dinner last night and am looking forward to heating up some more for dinner tonight. I still need to tweak the recipe a little bit and find a better way to cook the eggplant, but it’s edible!
Next up was preparing a few mini salads for the week. I wanted to have a few mini salads to eat as part of my lunch so I prepped 3 small salad portions of spinach, strawberries and edamame with dressing at the bottom of the tupperware.
This morning I took a barre class immediately after my early morning work shift. This salad was the perfect part 1 to lunch before barre– it kept my tummy from grumbling but didn’t make me feel gross before working out. It held me over until I headed home and made part 2 of lunch.
Eating salad outside during my break was a real treat
Pure happiness.
Also part of my cooking extravaganza was a small portion of asparagus, roasted with olive oil, salt and pepper
I can’t believe it took me so many years to eat asparagus, I love this stuff!
Last was a heaping portion of brown rice. Great for making mexican or asian inspired dishes later this week.
This might not sound like a feast to most people, but for me spending the afternoon cooking was a huge deal. Afterwards I felt a sense of pride looking at my fridge full of homemade, healthy food.
Besides what’s already made I’m hoping to make some sort of mexican flavored dish using seitan, black beans and rice in addition to my new favorite asian tempeh bowl. Who needs takeout when you’re fully prepared?
Almost time to eat dinner so I have time to digest before trapeze tonight! I’ve been pretty unlucky with my trapeze weather recently so I’m thrilled to be flying outdoors tonight in this beautiful weather.
do you prep in advanced for the week?
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