Do you follow me on instagram? Yesterday afternoon I did a full Sunday meal prep in my instagram stories. The story will be available for another few hours so head over and follow me at @kissbybrooke to see my weeks worth of prep. Then make sure and tell me if you want me to show more of my meal preps in my stories.
For awhile now I have stuck with meal prepping a few foods in bulk like rice, chicken and steel cut outs (for my husband) to make throwing together lunches and dinners really easy. Most nights I cook dinner and always make enough for my husband and I to have lunch the next day. This method has worked really well for me, but I am starting to switch up what I eat for breakfast and snacks and I wanted to be sure to have those prepped to make it easier and quicker to pack my food for the day to take with me to work. I was able to make a week’s worth of breakfasts plus cut and chop fresh fruit and chicken for quick grab and go snacks or to add to any meal in less than an hour yesterday. Plus, I got all the dishes done in that time too! My meal prep consisted of:
- egg bake – I made a variation of my Breakfast Frittata with Bacon and Goat Cheese
- fried plantains – I fried two plantains in coconut oil to have with my egg bake
- 5 sausages to also have with my egg bake
- I peeled and chopped a pineapple and cantaloupe to have for a quick snack or to add to any meal
- I bought a rotisserie chicken and deboned the entire thing to have on hand to make quick lunches and snacks
Earlier in the day as I made myself a quick lunch I cooked a large batch of rice to use throughout the week and a large batch of steel cut oats for my husband that he likes to have with his morning eggs. After just taking a little bit of time yesterday to think out my week of meals and to get it prepped our fridge is now completely packed with healthy nutrient dense meals to keep us on track and feeling good all week long. Meal prep doesn’t have to take hours of your time and with just a little preplanning you can get a lot done in a short amount of time! If you are new to meal prep start small. Maybe first start with chopping fresh veggies and fruit to have on hand all week for healthy snacks. As you get more comfortable and confident with that, start prepping your breakfast, lunch or dinner depending on which meal you are generally not home to cook for. By slowing increasing the amount of food and meals you prep the easier it will be to stay consistent with it. You will be able to find your own techniques and what works best for you without feeling overwhelmed or spending hours of your day prepping meals.
Now let’s chat about what’s really important, these pancakes! They were so dang delicious and I felt like I was having dessert for breakfast. Not mad about it. These may just become a weekend breakfast staple in the Kiss household.
- 1 cup cassava flour
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp coconut oil, melted
- ⅓-1/2 cup enjoy life chocolate chips
- In a medium sized bowl combine the almond milk and apple cider vinegar. Let sit for 5 minutes.
- In a large bowl add the cassava flour, coconut sugar, cinnamon, nutmeg, baking powder and soda, and sea salt. Sift together until well combined.
- Add the vanilla, egg and coconut milk to the almond milk mixture and stir until the egg is well blended. Add the wet ingredients to the dry ingredients and mix until smooth and well combined. Fold in the chocolate chips.
- Heat a large skillet over low/medium heat and scoop ¼ cup of batter onto the skillet. Bake for 2-3 minutes each side or until lightly browned.
- Enjoy by themselves or with your favorite toppings!