meal prep · What I made on Sunday

Meal Prep Jan 2 2017 + Lentil Soup Recipe

First meal prep of 2017! Typically I’d have some kind of fun meal prep plan to ring in the new year but this year I’m sneezing and sniffling and full of mucus and my belly is so heavy I can hardly stand long enough to to cook an egg. Not ideal. Hahaha.

I still need to prep some food though. I need to eat well and so does my hubby and we have a busy work week ahead. Meal prep is honestly just one of those things that will help keep you on track no matter who you do it. There are lots of ways to get it done so find one that works and at the very least I will always suggest having at least some lean protein sources pre-prepared. I chat with my clients often about this. You get what you put in to whatever you do. Success takes some work.

The other thing I will say about eating well is that it’s a habit and eating well all the time eliminates the “need” to drastically diet. Forget the detoxes and just enjoy holidays and treats in general in moderation. The binge/restrict yoyo thing doesn’t work and it feels awful.

Anyway on with meal prep, I had a bunch of chicken bones and vegetable peelings that I’d been saving to make broth so I threw all that in a pot and let it simmer most of the afternoon. I was going to use it for soup tonight but I think I’ll leave it simmering to really get the nutrients out of it. Then I can use it this week or freeze it for postpartum meals.

I left the broth simmering and I had to run out and get some groceries because we basically had no fresh fruit or veggies left and I need those in my life everyday. For some reason I forgot that I might need groceries before the usual routine starts again tomorrow. Vacation/pregnancy/sick brain I suppose.

So all that said meal prep is pretty basic today.

I have what I need for breakfasts – morning smoothie + toast and PB. I’ve been back on the smoothie train which I’m happy about. Finally food aversions are backing off. I’m not using a strong-tasting protein powder so that helps. I’m adding great stuff to my smoothies too, hemp seeds, chia seeds, spinach, collagen, coconut water on days I’m feeling dehydrated (pregnancy probs) plus fruit and coconut milk. I add psyllium fibre too.

I made a lentil soup for lunches which I posted live-in-the-making on Insta stories.

Really easy. Here’s the basic recipe, soup is easily modified:

Sauté carrots (3), celery (4 stars), onion (1) and garlic (3 cloves) with about 2 tablespoons of olive oil.
*When soft add in 4 slices of turkey bacon and 14oz can of diced or stewed tomatoes (I had frozen stewed ones).
Add 4 cups broth (any kind works – bone, veg or even water)
Add 2-3 cups of water (more or less depending how thick you want it once lentils are cooked)
Add 2 cups of green lentils that have been rinsed
Bring to a boil and simmer 40 min
Then stir in:
2 cups chopped or baby spinach
1 tsp dried thyme
1 tsp sea salt + pepper to taste
juice of 1/2 lemon or 2 tsp of balsamic vinegar
*You can use real bacon but by using turkey bacon you bring the protein up and the fat down. Also, the bacon and tomatoes are optional but add good taste. If you don’t add tomatoes I would suggest vegetable broth as your liquid as it have more flavour than water. If you don’t add the bacon double the salt.

That’s it.

The soup is for dinner tonight too and we will have other meals in the evenings this week. Likely red lentil or chickpea pasta with pesto, roast chicken with salad and sweet potato fries and something with ground turkey…not sure what yet.

Finished. Done and done. Back to the couch.

Lentil soup