Make-ahead Meal Plan & Weekly Food Prep {February 29th, 2016}

Make-ahead Meal Plan and Weekly Food Prep

Is anyone else freaking out that tomorrow is March 1st? Seriously, it seems like New Years Eve was just yesterday and now Spring is right around the corner. Crazy.

Slowly but surely I’m chipping away at my 2016 goals. Personally, I’ve been running 4-5 times a week consistently since the end of January. It took me a couple weeks before I finally committed to it but now I feel like running is starting to become a habit again. I’m not losing a lot of weight but I still feel good about my diet and exercise regimen. My issues at this point are portion control, mindless snacking, and Starbucks. I swear Starbucks has a death grip on me. The weeks I’m on point with tracking food I feel great and the scale goes down. The weeks I don’t pay attention the opposite happens. I know shocker. I’ve said this before and I’ll say it again I need to stay consistent. It’s the only way to lose weight and keep it off.

There’s some other things but I will save those updates for my income reports. This post is suppose to be for my meal plan so let’s get moving on that.

This week is going to be “repurposing leftovers” week. I have a little bit of chicken, hamburger meat, and quinoa leftover from last week. Everything is still good. I did the sniff and taste test today and we are A-ok!

Breakfast

Eggs and a bagel thin

Sausage and Cheese Quinoa Bowl (made with mushrooms not sausage)

Slow Cooker Morning Glory Steel Cut Oats

Make-ahead tips

I will make a smaller version of the quinoa bowl the morning I eat it. Quinoa was made last week and stored in plastic bags.
Steel cut oats were made a few weeks ago and stored in the freezer in plastic bags.

Lunch

Mason Jar Greek Salad

Tropical Green Smoothie

Make-ahead tips