We are back home after being in Richmond for Thanksgiving with my family. It was so much fun being with friends and family, and the trip went as well as possible with three kids under three. I tried to stay on top of my nutrition while I was home, but it’s a lot harder when you’re out of your routine. My mom stocked the house with healthy food, and was so supportive in helping me stay on track, but I definitely enjoyed wine with family and friends, and I definitely splurged on Thanksgiving dinner. Now I’m home, and even though we are exhausted from the trip, I need to set myself up for a successful week.
My days during the week are extremely hectic, so the more meal prepping I can do on Sunday while Miles is here to help with the kids, the better. Miles stocked up at the grocery store, and I spend the morning prepping and portioning food. I definitely follow the “fail to plan, then plan to fail” mentality. Getting myself ready for the week makes it so I don’t make poor choices when I’m in a rush or suddenly starving. Here’s what my kitchen looks like.
-Hard boiled eggs, two eggs in each sandwich bag (150 calories) pre salted. I eat eggs as my post workout protein each morning. It’s insane getting all three girls out of the house each morning in time to take the big girls to preschool, so my morning snack has to be ready to go.
-Mason jar salads, these are so awesome that I will definitely do a post just on Mason jar salads. This will be my lunch for the next 5 days (250 calories per jar). Here a picture of the Mason jar prep, everything is portioned and measured per salad.
-Turkey bacon portioned into bags, 2 slices per bag (80 calories). For some reason, if I have the turkey bacon in sandwich bags and ready to go into the microwave, I actually eat it. It’s kind of gooey and gross taking turkey bacon out of the package, so putting it in bags means that you only have to deal with the juicy, gooey part once.
-I didn’t get a picture of this one because it’s still cooking, but there is a pound of boneless, skinless chicken breast in my crock pot that will come out shredded and delicious (cover with water and cook on low for 6 hours), and I will portion it out into 4 oz bags (110 calories each). I put 2 tablespoons of my favorite mustard based bbq sauce on it and eat it with veggies or over a salad for dinner.
My workouts have been planned, meals have been prepped and planned. I’m ready for the week.