Back to reality today! A week a the cottage was amazing. We rented a sweet little spot in Quebec and it was perfect. So relaxing except for one incident with Penelope and a visit to the vet at 6am :P. It was a great holiday though! Juan took a couple of family shots that I’ll post once he uploads them. Sometimes it’ handy to have a professional photographer in the house 😉
Here’s a temporary one in the meantime. haha
I didn’t meal prep last weekend because instead I just cooked meals fresh everyday at the cottage. Most of it was on the grill and really simple and easy plus bacon and eggs for brekkie :). Now that we are back though I had to get back into the groove of prepping some lunches for the week.
While I was a off I reintroduced a few things into my diet and so far so good. I seem to be able to tolerate eggs, goat cheese (easier to digest than cow’s milk for some) brown rice, some nuts and seeds and I think also quinoa. This is such good news and I hope it’s the case! I’m going to try adding goat yogurt too.
For the week I brought back my egg bites. Remember those? I love them! I made a version with kale, spinach and goat feta for me and spinach and cheddar for my hubby. I used whole eggs instead of mostly whites because I wanted the fat content. My fats (and carbs) are still climbing with my reverse diet ( aka metabolism boosting) so I have lots of room for the wonderful fats and nutrients from whole eggs and cheese. I’m currently sitting at 120g protein, 225g carbs and 63g fat. That’s a lot of food for this almost 5 foot tall girl. Hahah.
Anyway those will be our lunches along with red and white quinoa that I made. The quinoa will help bring up the protein and carb content of the meal.
I baked a couple chicken breasts to go on top of this pizza crust I’m trying out (not the same at the yuca one I’ll post for you – it’s coming!) and also for my daily salads. I’ll roast a whole chicken tomorrow or Tuesday night for dinner and that will give us extra leftover chicken.
Another dinner will be a grilled flank steak so I prepared the marinade for that just using balsamic, evoo, garlic and onion. I love that with my chimichurri. I’m also thinking fries and a salad for that meal. I’ve also got salmon for dinner one night.
Lastly I made my lemon poppyseed protein loaf! Yum.
So that’s it for today. Pretty quick – less than 2 hours and I’ll basically just add fresh fruit, smoothies and salads with dinner and a couple treats here and there and that will be my day.
Meal prep really helps with planning your food intake and keep you from over (or under) eating. I recommend it to most of my nutrition coaching clients even if it’s just prepping your protein sources and planning ahead.