Hello lovelies! How was everyone’s Monday? I hope this week has started off well for you all!
It was a bit easier than usual for me to get up after such a rejuvenating and relaxing weekend away. I wish we could do it more often, but then it would make less special then wouldn’t it?
I’ll be posting a recap of our anniversary trip tomorrow, because today I wanted to share this week’s meal prep I worked on when we got home yesterday! We got back at about 2pm, which was enough time to get some meal prep done before cleaning, unpacking and relaxing together for the rest of the evening.
I stuck to a couple of really simple meal options for our lunches. The first thing I made was a Lemon Chicken Tray Bake. This was so easy to throw together. I basically just tossed together all the ingredients in a large roasting pan, spread them out and let it all bake for 45mins while I worked on everything else! There was such little effort involved, but a very delicious outcome, which is exactly what I want in a meal prep recipe (and any recipe, really!).
We had half a pineapple leftover from our trip away, and it inspired my next lunch option – Pineapple Fried Rice. YUM! I used brown rice, loads of veggies, fresh pineapple, GF soy sauce and some bean shoots, spring onion and chilli to top it off. I made enough for us to enjoy for dinner last night, as well as to pack for lunch today.
I noticed when we got home that our fruit basket was over flowing with things that needed to be eaten, so I grabbed a ripe banana and apple from it and made some mini muffins from them. It was only after I had mashed my banana that I realised I was out of almond meal, which is what I was hoping to make them from. So I experimented with rolled oats and buckwheat flour instead and they turned out pretty well!
They were sweetened with a couple of tablespoons of honey, and also had a bit of olive oil, cinnamon, organic eggs and baking powder. That’s it! It didn’t need anything else in them, they tasted delicious as they were.
The only other thing I prepped was some brown rice to go with the chicken tray bake. And by prep, I mean I just cooked lots of brown rice for the fried rice and reserved some to save time and effort!
And that’s it for my meal prep! We also have a few things in our fridge/pantry that are easy for us to grab as either a snack or meal, like cheese, fruit, yoghurt, brown rice cakes, tuna, salmon and nut butters. And I know we’ll most likely have leftovers from dinner during the week to enjoy for lunch as well.
If you liked the sound of any of the above things, you’re in luck because I’ll be sharing all of the recipes throughout the next week. Make sure you check back in to see them!
Before I go, I’d love to know:
- Did you meal prep this week? What did you cook?
- What are you most looking forward to this week?