Food Preppin’

Shift work – blessing and curse. I love going to the grocery store on a Tuesday when there are no buggies in site, and avoiding the anxiety of Costco on Saturday – YIKES. The curse is I am out the door at either 6am and not home till 8pm, or leaving for nights at 6pm and not usually home until 8 am.

So it has taught me to be relatively organized – because I know my lazy self does not want to meal prep after working 12 hour shifts. I usually spend the day before I start at set cleaning my house, and meal prepping like a mad woman – call me Martha #thisiswhyiamsingle

I recently did Whole 30, which turned out to be like Whole 26 the red wine got me – opps (essentially a strict paleo diet – no whole grains, no legumes, no added sugar – that stuff is in everything, no preservatives, no soy, and sadly no BOOZE for 30 days – link below) I will write a recap on it in another post.

Long story short this “cleanse” really showed me how important it is to fuel your body with the right kind of food. My sleep was better, my energy levels were better and all around I felt great. So now I really feel the need to make sure I prep for my shifts accordingly.

https://whole30.com/whole30-program-rules/


Meal Prep Pre Shift – Typical Day

Breakfast – On The Road Smoothie (I hate showing up to work hungry)

Rasberry Jammin’

– 1 cup frozen rasberries

– 1 tbsp almond butter

– 1 tsp collagen powder

– 1 tsp maca root powder

– 1 cup of nut milk (depends what I have – I always try to use unsweetened read your labels sugar is added to EVERYTHING, I have used almond, cashew, coconut)

– 1 cup of spinach

– 2 – 3 dates to sweeten

– if I have it I will add egg white protein powder – makes it nice and frothy (trader joes sells it)

Breakfast # 2 (Oink, Oink)

Given the length of my shifts I eat whenever I can, sometimes you never know when the next break will be. While I was on Whole 30 – removing oats from my routine was VERY strange, however, this sounds disgusting, but I fell in love with “banana scrambled eggs”.

Banana Scrambled Eggs

– 1 egg (you can add egg white if you need some extra)

– one ripe banana

– 1 tbsp chia seeds

– 1/2 tsp cinnamon

mash it all up and sauté it on the stove until eggs are cooked

Toppings:

– I always add fresh fruit – depending on what I have apples, berries, mangos, pineapple

– some type of nut butter – almond butter, cashew butter, mixed nut butter, coconut butter (so good slightly melted – YUM)

– if you’re not whole 30 ing it granola is good

– shredded coconut

I usually make two days worth and keep it in the fridge, it reheats nicely – I usually add my nut butter before tossing it in the microwave so it melts together then top with fruit

Lunch 

Whole 30 was very meat heavy because of the limitations placed on legumes and soy products. I have not cooked with tofu before, I wanted to try an incorporate more vegetarian type meals into my diet for variety and cost.

Meatless Power Bowl

Tofu

– block of tofu

– tsp of garlic powder

– pinch of salt and pepper

– 2 tbsp of oil oil

Cut tofu into 1 cm cubes, heat your non stick pan for a few mins, add more olive oil to coat the pan. Place tofu in one layer in pan, let cook for 5 ish mins, then flip, and allow the other side to cook for another 5 or 6 mins. They should be nice and crispy

Bowl

– 1 cup Cauliflower Rice – I stopped using rice after Whole 30 because I find my body did not really like it. So I have started using a lot of cauliflower rice (just saute in frying pan with some kind of oil – I use olive)

– half a yam roasted – cut into coins very thin, oil olive, salt and pepper, line a cookie sheet with parchment paper and roast for 25 mins at 400 degrees – flipping half way

– 1 cup of shredded cabbage or carrorts

– cherry tomatoes

– 1/2 avocado

– any other veggies that tickle your fancy

** you can add whatever protein your little heart desires hard boiled eggs are great in this**

Dressing

– 2 tbps cashew butter

– 1 tsp oil oil

– 1/2 tsp of apple cider vinegar

– hot water to thin if needed

Layer rice (your choice cauliflower, brown rice, white rice, quinoa), top with veggies, and add dressing. One of my fave go tos – always leaves me full and lots of nutrients!

Dinner 

I try to eat at work if I get the chance, just because when I come home I know I will be lazy and reach for some kind of easy meal in my freezer meant for emergencies or take out – I am human after all.


Minimalist Bakers “Kale Cesar Salad”

https://minimalistbaker.com/garlicky-kale-salad-with-crispy-chickpeas/

I used chicken for my protein because that is what I had at home, and did not want it to go to waste. You could use tofu, or chickpeas like suggested.

Not that I am vegan – but this dressing is, it is super tasty and easy to make once your garlic is roasted!

I also spent the day making energy bars & almond milk (tastes so much better than the store), hang tight – future post on the how to!

Britt xo

#thisiswhyiamsingle

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