My weekends are flying by! I somehow always have so many things to cram into 2 days. This weekend we celebrated my Dad’s birthday, my baby sister baby her wedding dress, my nephew got his first hair cut, I got together with friends I haven’t seen in years and stayed up too late and I went to another friends jewelry sale. She makes the most beautiful things. On top of that I did some shopping with my mom plus the usual to do list chores for the weekend including blogging and my ongoing weekend client check ins. All that means I didn’t do a lot to get ready for the baby this weekend! I did get a little food prepared for when she arrives though. Phew!
Today’s meal prep was a bit of an eclectic mix. I made lasagna for post baby plus used the leftovers for a mini lasagna for tonight’s dinner and hubby’s lunch tomorrow. I made the lasagna using goat cheese cheddar as well as creamed goat cheese, spinach, gluten free noodles and ground turkey. I go light on the cheese and heavier on the sauce and spinach. It’s actually a great meal that’s really not a calorie dense as most lasagnas go. I’ll freeze two of these for February.
While the oven was on I also roasted a turkey breast. I’ll use this to add to meals this week. It’s a great source of lean protein and a nice change from chicken. I steamed a few veggies (left over from the veggie tray from my dad’s birthday party) and I’ll add these to a meal. Easy.
I also cooked some red lentil pasta that I’ll have with veggies and pesto. It’s high protein on its own so that works well and if I want I can add protein to it like turkey this week. I find the legume pasta keeps and re-heats much better than the brown rice pasta.
I made this sugar free banana bread that I love. To make it gluten free I used a combination of brown rice flour and tapioca flour instead of the ones she listed. I also ran out of eggs so I used 1 egg and 1 flax egg instead of two eggs. I added a few walnuts too.
The other thing I made was a new recipe from Danielle Walker, her egg free, grain free, gluten free cinnamon rolls. My plan is to freeze half of them for February. I didn’t freeze all of them because I want to try them first. It’s my first time using this recipe from her new cookbook, Celebrations. The ingredients are awesome, chia seeds, flax seeds, tahini, coconut oil etc. All good stuff.
So that’s it. A bit of a weird meal prep and definitely not my usual but I’ll add salads and fruit as well as my dairy free yogurt, toast and pb and my other staples. It’s important for me to get the calories in at this point and because my appetite is lower these more calorie dense options are good.