I almost didn’t post my meal prep this week (hence the two-day delay) because, honestly, it felt pretty unremarkable. But then I reminded myself why I do these posts in the first place—both for my own accountability and to show that meal prep doesn’t have to be fancy or complicated to be worth doing. So here it is, and just like this week’s meal prep, I’ll keep the post short and simple.
Breakfast
Same as last week—Fage nonfat plain yogurt (my go-to for its high protein and low sugar content), thawed wild blueberries (I know some say wild ones are “better for you,” but I just love their flavor—it takes me back to picking wild blueberries in Canadian forests as a kid), and a superseed mix (because fiber is your friend, and I love the added texture in yogurt).
Lunch
Some weeks, I crave meals from my childhood, and this was one of them. My mom used to make marinated chicken with roasted bell peppers and mushrooms—grilled in the summer, baked in the winter. I took that as inspiration but added even more veggies because nothing makes me happier than a colorful meal.
For the chicken, I marinated it in Greek yogurt with curry powder, lemon juice, Dijon mustard, dried basil, and Trader Joe’s umami seasoning. The veggies got a drizzle of liquid aminos and sesame oil (though in hindsight, I should have seasoned them a bit more). I roasted red and green bell peppers, onion, broccoli, button mushrooms, and asparagus, plus air-fried butternut squash zigzags—another Trader Joe’s find I couldn’t resist trying.
Dinner
This week, I decided to keep dinners flexible instead of planning everything in advance. That said, I did experiment with something I’ve been curious about for a while. Since I’m working on managing cholesterol, I’ve been trying to cut back on eggs (I know opinions vary, but I’m following my doctor’s advice). My goal was to swap some whole eggs for egg whites, so I tried air frying both—pouring liquid egg whites and whole eggs into silicone cups. The texture was a bit rubbery, but the taste was still great. I used a ratio of two whole eggs to three egg whites, added Japanese mayo (because I refuse to skip the mayo!), and seasoned it up.
I found some high-protein, high-fiber tortillas at my local grocery store and enjoyed making egg salad wraps with crisp lettuce for crunch. Another favorite this week? Mini pizzas using cauliflower slims (Trader Joe’s strikes again!) topped with pizza sauce and reduced-fat cheese.
And that’s about it—short and sweet, as I get ready for a week of celebrations (our wedding anniversary and my birthday, which will definitely mean lots of delicious meals ahead!).
Did you meal prep anything recently that turned out to be a win? Drop your favorites in the comments—I’m always looking for new ideas!
The Hungry Quebbie 