What’s in my meal-prepped fridge this week?

21 Apr

I’m so glad you asked.

I just finished cutting veggies, washing fruit, and cooking rice for my week. I haven’t done the dishes yet; those can wait for tomorrow. Or Tuesday. We’ll see.

I started doing my weekly grocery shopping and meal prep a couple Sundays ago and I must say – it is pretty awesome. The Sunday night is crazy and the clean-up sucks. But the rest of the week is pretty low key, clean, and worth it.

I’m only one person. I can’t imagine doing this for a family! Being one, I basically make one main dish and will eat that for one lunch/supper a day. The second meal is typically a salad, and breakfast – dear breakfast – is so simple and yet so my favorite. I also try and cut up a bunch of veggies and fruit to have handy for snacks. Easy peasy, light and breezy.

This week’s main dish: Bok choy brown rice salad with orange sesame dressing. Minus the bok choy. I am making a conscious decision right now to admit failure to you; please be easy on me. When I got home tonight and did a little research AFTER my grocery store run, I figured out that what I thought was bok choy in the florescent light of Hyvee was indeed a leek. I’ve never bought either before. Humor me and agree that they look slightly similar? I know the difference now and will remember FOREVER. [Forever + five years if any of you mock me for it. Then it will be seared in my brain.]

Along with that, I cut lettuce and stored them in mason jars for easy salads. I made overnight oats [old fashioned oats soaked in almond milk, ate cold, is my most favorite food] with strawberries for the week, and baked egg whites in a muffin tin inside a crust of deli turkey meat. I may have bought $8 worth of strawberries which I washed, cut and stored. [I’m a sucker for strawberries. I can’t wait until they’re in season this summer … you know, in early August.] There are a couple new things on my counter too. Apple chips [the most wonderfully simple idea ever – my mandoline has been busy] and date/almond bites.

With that, I’m ready for the week. And maybe, if I travel to Austin tomorrow, I’ll pick up some bok choy to add to my bok choy brown rice salad with orange sesame dressing.

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