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Meal Prep 10.12.14

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This Sunday meal prep is becoming a bit of a thing over here. Borderline religious.

My Sunday routine involves cooking food and prepping fresh produce to get me through all my weekday lunches and dinners. Since what I’ve made can get boring by about Wednesday, I plan for a minor midweek meal with leftovers that will pull me through the weekend.

Last week I pulled out all the stops with three major meals: lentil loaf, roasted butternut squash soup and a tofu pot pie at midweek. While this kind of feel-good food is fantastic, it’s also time- and recipe-intensive. (And I can’t eat it all by myself.) Sunday felt like a victory but throughout the week I found that I tried to do too many things at once and in the end wasn’t super happy with any of the food I prepared. Lame.

This week I took it back to the basics (with a renewed focus on breakfast because I keep skipping it on accident).

This is my third week really focusing on my meal planning in an attempt to stop eating lunch out every day. One awesome side effect is that I’m spending less and less at the grocery store each time I go. In week 1 I spent just over $100 (which is embarrassingly standard for me in my one-person household). Week 2 dropped to just $58 since I still had some leftovers and was more cognizant of what I was buying and why. And today in Week 3… only $53. And I’m not scrimping either.

For the week of 10/12 I have made:

  • Pumpkin overnight oats
  • Almond ginger date smoothie bags
  • Easy vegan rice bowls
  • Lentils and rice

For midweek I’m planning on doing some stuffed bell peppers with rice and chickpeas.

Pumpkin Oats

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I had some bananas from last week that were going bad so I decided to mash them up for overnight oats. For two servings, this is a simple mix of: 2 overripe bananas mashed, 2/3 cup rolled oats, 2/3 cup almond milk, 2 tablespoons chia seeds, cinnamon to taste. To make it pumpkin oats, just add a few tablespoons of pumpkin puree and the usual pumpkin spice suspects: nutmeg, cloves and ginger.

Smoothie Bags

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I’m not big on smoothies these days but I had so many bananas I needed to come up with a plan. These three pre-packed smoothie bags include: 1 frozen banana, 1 date, 1/4 cup raw almonds and 1 cube fresh ginger. In the mornings or after a workout I’ll combine one bag with 2 cups of almond milk for a quick meal on the go. This will perhaps convince me to stop skipping breakfast.

Vegan Rice Bowls

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Since I was already making rice to go with my lentils, I decided to use the leftovers to make some rice bowls with tofu, chickpeas, tomatoes and roasted brussel sprouts.


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I’m just a beans and rice kind of girl. That’s all I really want for lunch–something warm and mild and simple. I haven’t mastered the art of authentic southern red beans & rice so I stick with what I’m good at and what I’m good at are lentils. I’ve been on a coconut curried lentil kick as of late but this week I went back to the plain old original.

I’ve also got:

  • Whole wheat tortillas, almond butter and jelly for moments of desperation
  • Hummus and plantain chips for snacks
  • Tons of Kind bars (also for snacks)
  • Fresh pineapple and apples
  • Two green peppers to stuff with something later this week
  • And assorted other things.

Here’s to another week of not wasting my money on food. Anybody else on the Sunday meal prep bandwagon?

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One Comment

  1. TaMo TaMo

    I wish……………..

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