Sundays are for food prep. Ive been prepping food on Sundays for several years now. This one small practice takes me 1-2 hours and helps set me up for success throughout the week. When Im left to my own devices, Ill eat all the wrong things. As much as I like fruits, vegetables, and lean proteins, they are the last thing I will reach for when Im hungry if the preparation takes any effort.
Food prep to the rescue! This week I roasted sweet potatoes, Brussels sprouts, and carrots. Along with these I have veggie sausage, and prepackaged cooked chicken I found at Costco. A healthy starch, veggies, and a lean protein with a drizzle of dressingthe perfect lunch. Plus I have enough veggies for dinners as well. Bonus!
For the past several years, I have loosely followed the Portion Fix system from Beachbody. It simplifies food choices throughout the day and can be easily followed when Im out to eat. Isnt that the hardest part about following a meal plan? How do we continue to enjoy all the moments in our lives that revolve around food and still maintain a healthy lifestyle? This system has helped me to plan out my weeks better. For example, I know that on the weekends we are more likely to go out to eat or out for drinks with friends. In order to enjoy those moments without food guilt, I try to stay on point throughout the week. During the week, Im a creature of habit. My daily habits bring me peace and help keep me on track. They also allow me to enjoy a dessert or a cocktail on the weekends, that wouldnt normally be on my plan. Im not perfect by any means. I just back from vacation and lets just say there were several meals and LOTS of snacks throughout each day. If you can say no to a churro, you must have super powers.
Roasted Sweet Potatoes
- 4 medium sized sweet potatoes, peeled and cubed
- olive oil
Preheat oven to 425 degrees. Spray roasting pan with non-stick cooking spray, add sweet potatoes to pan, drizzle with olive oil and season. Stir sweet potatoes to coat evenly in a single layer. Roast for 15 minutes and then stir. Roast for another 10-15 minutes until sweet potatoes are tender.
- 1 bag mini carrots
- olive oil
Preheat oven to 425 degrees. Spray roasting pan with non-stick cooking spray, add carrots to pan, drizzle with olive oil and season. Stir carrots to coat evenly in a single layer. Roast for 15 minutes and then stir. Roast for another 10 minutes until carrots are tender. I like to drizzle a little honey on my carrots when I eat them.
Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- olive oil
- garlic powder
Preheat oven to 400 degrees. Spray roasting pan with non-stick cooking spray, add Brussels sprouts to pan, drizzle with olive oil and season. Stir Brussels sprouts to coat evenly in a single layer. Roast for 10 minutes on top rack in oven and then stir. Roast for another 10 minutes.
I hope you enjoy these recipes and will consider food prepping. I promise that 1-2 hours you spend food prepping each week, will save you so much time throughout the week. if you already food prep, Id love to hear your favorite recipes. Please share!
See ya in the kitchen real soon!