What a week! It felt great to finally get to Sunday so I could return to some sort of normalcy. I’ve created quite a rhythm when it comes to prepping and it’s almost therapeutic for me now. After the last few days, weeks really, I feel like I needed some therapy! Don’t get me wrong, I am eternally grateful I had the opportunity to go to CA for the first time, have a hotel room all to myself and workout in a new place, but it wore me out! haha. I was so tired, I had to shuffle my training days around so I could sleep in on Thursday. There was just no way lifting any kind of weight would have been safe given my state!
As if visiting CA for the first time wasn’t enough excitement for one week, we also are happy to report that our home is officially under contract! Words can’t describe how happy I am that I don’t have to keep the house pristine 24/7 anymore. Ugh. That was awful and stressful and so annoying, but it paid off. Our house was only on the market for 30 days. I am amazed and elated that this is all starting to come together. Now all we have to do is make up our minds about which house we want to move to next. Sounds pretty fun to me!
Now on to the food….my favorite, of course. Prepping was a breeze today. I made a substantially smaller amount of food this week because I feel like I needed to redeem myself from my serious over-reaction last week. I made way too much food. haha. We ate it all, but by the end of the week, I think we were all aching for some variety. I know a lot of fitness enthusiasts eat the same thing for 3 or 4 meals a day, 7 days a week, and that’s okay, but we just don’t roll that way. We like variety. Period. Living and eating healthy should be exciting, not boring and mundane. Who wants to live that way!?
So here’s what I came up with this week…
Daytime Meal Options
- Hard Boiled Eggs
- Almond Coconut Goji Bars (Pre-Workout)
- Afternoon Glory Protein Muffins
- Banana Berry Protein Muffins
- Grilled Blackened Chicken Breast
- Cilantro Lime Quinoa
- Kale and Sausage Pizza on Whole Wheat Crust
- Mediterranean Chicken Pizza on Cauliflower Crust
- Stuffed Peppers
- Red Sauce with Spaghetti Squash
I made sure our dinners this weekend would contribute to our weekly food options. This is a great way to cut back on a couple hours of your Sunday kitchen time.
For dinner, we had leftovers. I was thankful for my over-prep last Sunday, because the leftovers really came in handy since Justin was training a client, I had to take Mak (and Cohen) to gymnastics, then we had to rush off to go see the house that just may be our new home. We had a very busy evening!
Mak had a gymnastics exhibition we had to sign in for at 9 a.m. (ugh!) so the morning was hectic to say the least. After we worked out, I made scrambled eggs with a bunch of random vegetables that were sauteed and a bacon and sausage crumble to go on top. I made a ton of bacon and sausage with full intention of topping the new pizza creation I had planned for the evening, but Justin felt the need to capitalize on the huge pile of greasy meat and devoured a good portion of it. I suppose I should I have explained my intentions, but for some reason it didn’t even cross my mind that I may have to hide what I needed. haha. Oh well, the pizza was still fantastic and I was fairly grateful that there was a substantially smaller amount of fat content. I didn’t feel so bad about enjoying a piece!
For breakfast, I made another batch of the Banana Berry Protein Muffins I made last week, and some scrambled eggs. The only difference is that this time, I actually wrote down the recipe so I can share it with everyone. I’m really bad about remembering to do that, but I am getting better. Slowly but surely!
We all ate a smattering of random foods throughout the day. Justin was hard at work on the shed and some outdoor paint touch-ups for the inspection we are having tomorrow. I was cooking and the kids were playing surprisingly well together all day. I may still be in shock at how good they were. For dinner I tried my hand at a blackened seasoning mix to put on a few pounds of chicken breasts. I’ve been craving some quinoa all week, so I made a big batch and threw some cilantro and lime in it to accompany the spicy chicken and roasted Brussels sprouts. It was quite tasty. I diced up the remaining chicken and tossed it in with the zesty quinoa for a great daytime meal option that will be good hot or cold.
I’m hoping nothing crazy happens, real estate wise, so I can make a new dish that involves chicken, spinach, artichokes and my oven. I’m thinking we we have to go see a house or two in the evening though, so we may have to opt for some leftovers.
I made red sauce and spaghetti squash this weekend so all I have to do is reheat and prepare some whole wheat noodles for the kids and dinner is served!
The stuffed peppers are all ready to go as well, I will just need to pop them in the oven for a bit and steam some broccoli. So easy.
There is a jar of pulled pork in the freezer that is begging to be eaten, so I think we will. Barbecue pork anyone?
I’m looking forward to a nice, calm week with the only excitement I experience coming from the food I made today.
Until next week, happy eating!