I know a lot of you have been asking what I eat during the day, products that I buy and how I prep all of it to make the Monday-Friday grind a little bit easier. Starting this week I will be sharing the foods I always keep stocked in the fridge and cabinets, my weekly grocery list, and my meal prep recipes & tricks.
I always keep the following things in my fridge:
Liquid Egg Whites
Unsweetened Almond Milk
Food for Life Baking Ezekiel Bread
Bragg’s Liquid Aminos
Lemon & Lime Juice
Things I always have in the pantry:
Pink Himalayan Sea Salt
Chia & Flax Seeds
Purely Elizabeth Granola (variety of flavors)
Vega One Protein (variety of flavors)
Justin’s Classic Almond Butter
Whole Foods 365 Crunchy Peanut Butter
Bob’s Red Mill Steel Cut Oats
This week’s shopping list:
Organic Crushed Tomatoes w/ Basil
Fire Roasted Diced Tomatoes
Organic Girl Spinach
Sliced Baby Bella Mushrooms
Whole Foods Spiralized Butternut Squash Noodles
Boars Head Low Sodium Deli Turkey
Ground Turkey (85% lean)
Siggis Skyr Yogurt (2% and 4% assorted flavors)
La Croix Grapefruit Sparkling Water
Blue Bottle Cold Brew
This week's meal prep:
This week I am having Butternut Squash Noodles w/ Ground Turkey, Mushroom, and Spinach in homemade tomato sauce for my weekday lunches. I prepped and pre-portioned lunch each day into a separate Tupperware so that each morning I can grab a container to have for lunch. To make this meal:
Brown 1 lb ground turkey in pan w/ avocado oil (coconut oil is a good alternative) and garlic
In a separate pain sauté mushrooms and spinach (amounts to your liking – I love a ton of veggies!)
Pour mushrooms and spinach into a larger pan w/ ground turkey and add in one can crushed tomatoes w/ basic and one can fire roasted tomatoes. Keep this over low heat.
Sauté butternut squash noodles in avocado oil until slightly soft.
Portion butternut squash noodles into individual lunch sized Tupperware. Pour turkey meat sauce over the noodles in each.
I also pre-package snacks to bring to work each day. This week I am bringing three hard-boiled eggs for my morning snack (I only eat the whites) and 4oz of low sodium turkey breast for my afternoon snack.
This week my schedule is all over the place so I am not planning to bulk prep for breakfasts and dinners. I did, however, make sure I had lots of staple ingredients for some of my breakfast favorites and dinner staples. More on these meals soon to come!