Can you believe it’s almost Christmas?!? I can’t! With 2 weeks left in the year I’m sure many of us are thinking about 2017 and what we hope to achieve. For many of us there are some health and wellness goals in there somewhere…I know I have some! (More on that in an upcoming post!) And one of the practices that I believe has made the biggest difference to my health is meal prep! I know that with my busy schedule eating healthy wouldn’t happen nearly as much if I had to prepare it daily. And I’m sure you have your own busy schedules to contend with! So as this year comes to a close, don’t forget to either start or keep up with this healthy practice! It will make your week so much easier, just like it has mine!
This week I kept things pretty simple with our meal prep: A few of our favorite dishes and a LOT of healthy snack options! Enjoy!
Both Draz and I were running low on our favorite protein balls, so this week I made both! I have been having a couple a day right now and loving it! I usually have them right after I get home, before I head to the gym. They give me that little boost before my workout, plus I hate training when I’m hungry!
Along with those, I made up some of our favorite treats: Peanut Butter Banana Oat Muffins and Sweet Potato Banana Bites! Now, since I started doing If It Fits Your Macros, I’ve had to take a hard look at the foods I’m eating, especially the more “treat” type ones. Thankfully having 2-3 Sweet Potato Banana Bites usually falls well within my macros! The muffins are a bit harder to have and still fit in, but I did end up having one 🙂
I did make one small change to our salads this week…a new dressing! I realize this might not sound like much of a change, but trust me, it was! When I was grabbing our regular Classic Ranch dressing off the shelf, I happened to see this Creamy Garlic one! Not only is it a bit lower in calories, it is super tasty! I’m sure we will still use the ranch one regularly, but this one will definitely be used again!
For our main dishes, I stuck with a few favorites: Slow Cooker Mongolian Chicken, Chicken Fajita Pasta and Spanish Chicken. Everything turned out delicious! In an effort to lower the carbs, I made some more cauliflower rice too. I learned a couple things this time around! One being that I really should put it in the food processor in small batches or it gets overly processed!
For the Mongolian Chicken, I added in some raw broccoli in the last 30 minutes of cooking in the slow cooker, at the same time that you add in the rest of the sauce. It worked great! I did also make one change to the Chicken Fajita Pasta too: I used a chickpea pasta by Pasta Lensi. I think it turned out really well, though I might try it with the lentil pasta next time and see how that turns out.
This week’s macros breakdown (according to MyFitnessPal):
Want to make this menu for yourself? Now you can download your own grocery list to get you started!
I think this week’s food turned out wonderful. What did you make for your meal prep this week? I would love to hear your thoughts, so please leave a comment below!