MEAL PREP MONDAY 6.13.22
Happy Meal Prep Monday.
If you’re new here to the blog or the series, welcome! You can catch up on my past meal preps here. Every Monday I show you what I bought at my local markets and what ingredients I was able to prep for the week ahead with those items. I’ll then show you what I made throughout the week with those prepped ingredients.
This week was definitely more of a “traditional” meal prep with the same breakfasts, snacks and lunches for each day. I’ve been finding as the summer starts, I am wanting to spend less time in the kitchen and more time with my husband and friends & this version of prepping takes a lot less time. I also did a bulk prep for breakfast so I won’t have to prep anything for that meal next week.
I went to our farmer’s market, our local market and to Aldi (for my first time ever!) this week and here’s what I brought home:
From these items, this is what I prepped/made:
Jar Salads - Watermelon (leftover from the week before’s prep), feta, sunflower seeds and arugula.
Lemon Vinaigrettes - Juice 1/2 lemon, 1 tbsp olive oil, 1 tsp dijon mustard, salt & pepper (in each container, I made 4)
Washed blackberries and peaches
Raspberry Peach Puree - Blended some of the California peaches with the raspberries
Green Tea Concentrate - Steeped a box of Tazo Zen Tea bags in 2 cups of water
From those prepped ingredients, here’s what I put together for the week:
I used the Raspberry Peach Puree in club soda to make my own flavor packed (actually) natural sparkling water. Ideally, you’ll strain about 1/4c of the puree into a glass then pour in the club soda but on my lazy days I just added it right to the glass. If the texture of the raspberry seeds doesn’t bother you, it all tastes the same! Just be careful not to pour your club soda in too fast with the unstrained puree because it will cause more fizz!
For breakfast I got to enjoy my freezer sandwiches. Each night I pulled one from the freezer and defrosted it in the fridge overnight. In the morning all I had to do was pop it in the microwave for 1 minute and that was it! I loved having three different options of meats and 2 different types of cheese so it was just enough variety throughout the week. The best part? I still have enough sandwiches left for next week so I don’t have to prep anything but my lunches!
Throughout the days, I also added some of the green tea concentrate to a glass with ice and added filtered water and lemon,
For lunches, I added my jar salads to a bowl and poured on a lemon vinaigrette.
For my snacks, I cut up the remaining peaches I had and added them to a bowl with protein yogurt, chia seeds, my blackberries and some of the raspberry peach puree.
