This blog post was supposed to be about coffee. I have actually been working on it for more than a week. I so wanted to follow up on the science part of the delicious beverage that we did not get to discuss during episode 8 of Real Foodie Friends podcast, but…life happened and it just did not get done. If I am being honest, it will not get done this coming week either, so just consider this opening paragraph a teaser for an upcoming post.
Instead this week I decided to show you what it looks like in my house when we have limited time, energy and emotional capacity to multi-task. I took a 3-2-1 approach that included meal prep for 3 days, in 2 hours and ended with 1 fabulous dinner made by the darling Grateful Guts hubby.
- Breakfast for Monday-Wednesday: Parsnip and egg stuffed bell peppers ready for reheating each morning. This is a Grateful Guts made concoction of:
- Make ahead:
- Preheat oven to 375 degrees.
- Shred 4 small parsnips, sauté in ghee and season with salt and pepper. It would be delish with a few other spices too.
- Chop tops off 3-4 bell peppers and remove seeds and stems.
- Stuff the sautéed parsnips into bell peppers.
- Whip an egg and pour into pepper and parsnips.
- Put peppers in a glass dish or muffin tins and bake for 30ish minutes.
- Finish in the morning:
- Lunch for Monday- Wednesday: Green beans and red cabbage with bacon aka German-style cabbage and beans from http://www.tasteofhome.com/recipes/german-style-cabbage-and-beans. I pair mine with yellow cherry tomatoes, nectarines and 1 ounce of 86% dark chocolate. Nathan has carrots, whole milk yogurt and nectarines with his.
- Sunday night dinner, prepared mostly by the most adorable Grateful Guts hubby:
- Sautéed mushrooms, onions and bell peppers (chopped by yours truly).
- Cast-iron seared ribeye, oven finished.
- Rich and delicious. Small portions best in this case.
- Check the Instagram or Facebook for the scrumptious photo…It is completely acceptable to have a little food jealousy over this meal.
- Make ahead:
Here is my plan for dinners for the rest of the week. All meals take less than an hour from start to finish. Some of them include more oven time than others, but they are simple and nutritious. Since it is cold outside my cast-iron skillet gets used in place of my grill.
- Monday – cast iron skillet chicken served with roasted cauliflower
- Tuesday – zucchini noodles seasoned with ground beef and fire roasted canned tomatoes (BPA free of course) and Grateful Guts-friendly cornbread.
- Wednesday – cast iron seared bone-in pork chops with roasted broccoli (florets and stems included)
This week’s meal prep was definitely a team effort. I am good at managing multiple meal preps simultaneously, and Nathan is good at cleaning up after me. I am also good at figuring out what needs to be started first and giving Nathan directions on how he can help with prep. Tonight he popped beans between soaping up pots and pans.
If I am having another honest moment, then you must be aware that I had negative motivation to actually begin meal prep. Here’s what changed my perspective:
- Colorful food always inspires me.
- Knowing how I feel when I eat junky food prevents me from being too lazy in the kitchen.
- Knowing how important it is for me to maintain optimal health right now
- Wanting to manage my funds, which means relying on my own skills rather than paying for some one else’s ability, their food costs and up charges for extra guac or exceptions to “no bun please, no cheese, and vinegar/oil dressing is fine.” I can do better at home for much cheaper…that should actually be another blog post.