A Routine to Rely On: My Sunday Meal Prep Adventure
If there’s one thing I can’t deny about myself, it’s my love of routines. Sunday is my day to tackle house chores, meal prep, and set the tone for the week ahead. Over the years, I’ve had many coworkers surprised that I plan my meals for the entire week—saving me from the daily hassle of assembling a lunchbox or ordering out. Sure, not everyone is excited about eating the same meal all week, but that’s never been an issue for me. Even on weeks when I’m less thrilled about my creations, I still enjoy the freedom of not having to fuss over meals during the busy days.
Evolving My Approach to Eating
Meal prepping has always been a part of my routine, but my eating habits have changed significantly over time. Influenced by nutrition experts like Sam Previte (@find.food.freedom on Instagram) and Liam Fisher-Layton (@the_plant_slant on Instagram), I started to rethink what it means for me to eat well and be healthy. For years, I tracked my calories with unrealistic goals (1200 calories, anyone?) and hunted for meals that were 200 calories or less—a method that now seems outdated.
This year, I switched things up with the app LoseIt. Instead of focusing solely on calories, I now track my intake to ensure I get enough protein and fiber. I still indulge in the treats I love (it’s Cadbury Cream Egg season, after all!), but I balance them with the nutrients my body needs. It’s an ongoing learning journey, and while I don’t claim to have found the perfect solution, sharing my process feels like a win if it helps someone else along the way.
Sharing My Meal Prep: Accountability & Inspiration
Starting now, every weekend (hopefully) I’ll be sharing my meal prep plans for the week. This is mainly for my own accountability, but I hope it also inspires others who might be stuck in a meal prep rut. I won’t include exact quantities—everyone’s nutritional needs are different—but I’ll share what works for me.
Please note: I’m not a nutrition professional. Everything here is based on my personal preferences and experiences. Always consult a doctor before making any significant changes to your diet.
February 23 Weekly Meal Prep
Breakfast
I like to keep breakfast consistent—something that tastes great and keeps me full until lunchtime:
- Nonfat Plain Greek Yogurt (I use Fage for its high protein content)
- Super 6 Seeds Mix (mixed into the yogurt)
- Frozen Wild Blueberries, defrosted (stirred in)
- Coffee with Milk
Lunch
Craving a taco salad, I turned to ChatGPT for a version that fit my dietary needs:
- Taco Salad: Ground chicken cooked with taco seasoning, onions, and garlic; tossed with cucumber, grape tomatoes, bell peppers, and romaine lettuce; finished with salsa, guacamole, and a lime-cumin cream sauce (using Greek yogurt)
- Clementines
Dinner
Dinner this week is inspired by my recent trip to HMart—my favorite Asian grocery store. I discovered some fun mushrooms (brown beech and king oyster) along with two types of cabbage (baby bok choy and Napa), which sparked a stir-fry idea:
- Soba Stir Fry: Soba noodles, edamame, king oyster mushrooms, brown beech mushrooms, onion, garlic, Napa cabbage, and baby bok choy, tossed with Trader Joe’s soyaki sauce and reduced-sodium soy sauce
Voilà! We’ll see where this week takes me. Since our school always seems to have an abundance of snacks, I usually let them guide me—practicing mindfulness and enjoying what’s available instead of strictly planning every bite.
Now I want to hear from you: What’s your favorite meal to prepare ahead of time?
The Hungry Quebbie 