Sunday Meal Preppn’ for a Marvelous Monday!

I hope your weekend was lovely friends. I’m linking up with Katie to share mine with you!

 

This weekend marked the second weekend of Austin City Limits festival and while the whole city seemed to be at the park enjoying some tunes, I laid low. I practiced yoga, studied, got a pedi (YAY!) and rested. I feel a lot better than I did Friday, but I could definitely use another day. Let’s be real though. I could say that every weekend, long or short. Does anyone have Columbus Day off? I’m jealous!

The one thing I really got after was Sunday Meal Prep. I wanted to have fridge full of options to get through the week, but not spend my entire Sunday in the kitchen so I chose what I could by prepared and what could be home made. You’ll see a bit of both here!

 

 

Almond butter is always front and center. 😉

 

Here’s what’s on tap for the week. 

 

Breakfast:

Slow Cooker Frittata and a sprouted grain english muffin or steel cut oats. 

 

It’s so easy to throw together a frittata, but it is a pain to get out of the crockpot. I have no shame in eating it in pieces, but I have to figure out a solution before my elbow runs out of grease from scrubbing the stoneware! Can anyone help a frittata lover out?

 

 

Lunch:

Curried Butternut Squash Soup and Various Salads with TJ’s Hot Smoked Salmon.

 

I ventured over to the farmer’s market for menu inspiration and came across some beautiful butternut squash that were just begging to be made into soup. After peeling, chopping and worst of all, waiting, the most delicious fall spicy, earthy soup emerged. 

 

 

I accidentally grabbed coconut CREAM instead of coconut milk. In an effort to not make another trip to the store, I added half of the can and 8 oz. of water to the Vitamix and gave it a whirl. It totally works in a pinch! I love it when experiments turn out well.

Snacks:

Siggi’s, Fruit and various toppings, like granola and cacao nibs!

 

I’m still digging Siggi’s Pumpkin yogurt as my daily snack. It’s like eating pumpkin cheesecake and it’s healthy to boot. I will serve mine a la cold brew.

 

Dinners:

CCK’s Lentil Sloppy Joes and Green Beans

 

I love Katie’s dessert recipes, but none of them have become a staple quite like her vegetarian Sloppy Joes. They are SO easy to make, especially if you already have lentils made or if you’re like me and roll with canned when you need to speed things up. I totally recommend adding them to your meatless recipe rotation. 

 

 

And you really can’t go wrong with fresh green beans. Fortunately the hubby will eat just about anything I make so I aim to sneak in green into dinners where ever I can. Pictured here with garlic, red pepper flakes, salt and black pepper. YUM. 

 

 

 The fruits of my labor. 

 

 

 So tell me,

• Do you usually meal prep or mostly wing it during the week?
• Have you had any ingredient substitutions work in your favor?

 

 Jessica