Make-ahead Meal Plan and Weekly Food Prep {May 2nd, 2016}

May is here! Woohoo! This is an exciting time for us Buffalonians. It means we survived another winter and the lazy days of summer are right around the corner. Bring on swimming, camping, sitting on my porch, running outside, and just enjoying the hot humid days of Buffalo. Okay… refer me back to this post at the end of July when I’m complaining about my hair frizzin out from the humidity. Right now I’m just gonna pretend I love it because I’m sooooo sick of the cold.

Now for many of you winter said goodbye months ago. But in my neck of the woods it just snowed a few weeks ago so most of us still have our winter jackets within arms reach. Now I wouldn’t say it’s exactly warm and sunny right now but the snow has left us so it’s time for the heavy coats to go into hibernation for the summer.

May is also a good time to get back on track with eating and exercise goals. It’s been 5 months since we proclaimed our New Years Eve weight loss resolutions to the world and a month before summer officially gets here. This creates the perfect “I need to refocus” storm.

Now, if you stuck with your goals, changed your lifestyle, and are ready to shed the sweaters and winter jackets then I want to give you a big virtual hug! I’m so proud of you. I know how hard it is to consistently choose apples over chocolate and exercise over the couch.

Trust me, I get it.

Just because I write this blog doesn’t mean I have this weight loss journey thing all figured out. I still struggle with my weight. In fact, I think I gain weight easier than anyone on this planet. Seriously. Some weeks I’m a running machine and completely focused on smoothies and quinoa. Other weeks I can’t get enough chocolate in my system. I’d like to think I found the perfect balance between running and chocolate but I’d be lying if I said I don’t get frustrated by the scale or the way my clothes fit sometimes. I do. However, I’ve learned that gaining back a few pounds is part of the process and journey..at least it is for me. I’m not one of those people (like my sisters) that can eat a box of macaroni and cheese every day for their entire teenage and adult life and never gain a pound. Nope I’m the complete opposite. My butt gets bigger from smelling chocolate chips. Haha! #TRUTH

But I keep going. I get back on track and do what I know I need to do to keep healthy and fit. One of the things I do that makes a healthy life “easier” for me is to meal plan and prep. Both keep me intentional with my food. I’m not saying I always make the healthier choice BUT having healthy food ready to eat in my refrigerator certainly makes it more likely I will.

I feel like I went off a little tangent here but I guess I needed it. I don’t really think or plan before I write my weekly meal plan post like I do with my other posts. For this post I just kind of write from the cuff about where I’m at with my weight loss goals and share my thoughts on my weekly meal plan. I hope it’s helpful to see that I’m just like you. I struggle like everyone else on the planet.

Okay let’s get to my meal plan.

This week I’m still about eating the food I already have in my fridge, pantry , and freezer. I have lots of food and random ingredients that need to used up.

Look at my freezer! Those meal prep containers have either chicken parmesan, mexican rice, or mexican quinoa in them. I’m still working on those recipes so I don’t have links to share just yet. The gladware containers have oatmeal in them. Oh and there are a couple mason jars in the back corner with pasta fagioli in it – we are eating that for dinner tonight!

I also have tons of vegetables in my refrigerator that need to be used before they spoil. I decided to roasted a bunch of them for a roasted vegetable and feta quinoa salad. This is very good. I will most likely make it again so I can write it up to post here. All I did was mix together a couple tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 garlic clove (grated), some thyme and drizzle over the vegetables. I baked at 400 degree for 25 minutes. Then after it was cooled I mixed it with a 1 1/2 cups of quinoa and some feta. Super yum!

With the rest of vegetables and quinoa I made a black bean salad of sorts. This is really good and I definitely will be writing it up for you guys. All these ingredients (black beans, quinoa, peppers, olive oil, and spices) I had on hand. This is a pantry meal at it’s finest.

Oh and I put together these homemade trail mix packs. I used 1/4 cup cashews, 1 tablespoon dark chocolate chips, and 1 table spoon craisins. I had one for mid morning snack today and it totally hit the spot.