Sundays are a great day to take a deep breath, relax, and prepare for the upcoming week. The last couple weeks have been super busy and I got a little off track! It felt great to get back on track yesterday and get prepared for the week ahead. I hope that the suggestions help you this week too!
Before I got into the “food prep” for the week, I wanted to do something fun with my girls when we got home from church! Sunday is a great day to make new recipes or play around with recipes with your kids. For some reason, my girls were offered lollipops almost every day this past week. I was getting tired of saying “no” all week, so when we got home today and I remembered I had lollipop sticks from my brownie pops, I told the girls we were going to come up with something different and healthy! So, we cut up bananas, spread sun butter and placed dark organic chocolate chips on them with the stick and there you go…a NUT FREE, Healthy TREAT! 🙂 It also wasn’t a sugar trap on a stick! They ate one right away and we froze the rest and they enjoyed really taking time to eat them once they were frozen!! Click here for the full recipe of Banana Pops.
Today I spent just a little bit of time cutting up vegetables that I can eat raw or cook. My favorites are colorful bell peppers, celery, yellow and green squash, cucumber, broccoli, and cauliflower. By having these precut for the week in containers in your fridge you are able to have them ready for snacking or cooking. I love to dip raw veggies in hummus or use them at night steamed as a side dish or in a stir-fry for dinner. It is always WONDERFUL to prep because it is DONE….no excuses about not having time to cook or make a healthy snack. I often use the cut up celery to make Ants on a Log for my girls (almond or sun butter with raisons) in their lunch. If everything is pre- cut for some reason it’s much easier to go and grab it and use it. You are able to do the same thing with nuts, seeds, and fruit. Prepackage them in snack-size baggies, so you can grab them during the week for a snack. It’s so much better than a vending machine snack at 3pm!
Also, I made my simple hummus for the week. It has very few ingredients, very fresh and easy to make. Just throw ingredients in a blender or food processor, then add it to a sealed container and store in the fridge. You can use it as a veggie dip or spread for the week.
3.) Plan Lunch and Dinner with the Family – I also have a calendar I take out with my girls for the week for their lunches. With my lunchbox recipe book, I let my 2 girls each pick a lunch idea and I get to pick one and there are our 5 meals for the week. We write it down on a calendar so that they can see what we all chose and we all know what we are having instead of scrambling that morning. Also, I do the same with my husband for dinner. We both travel and have busy schedules, so we figure out what nights we are home or away and we plan our dinners that way. I have an amazing husband that loves to cook, so if he is home and can cook, he will! Amazing, right? We map out the week for dinners and figure out who and what we will cook. Again, this is so much help for our week ahead. We really only do Sunday -Thursday because Friday and Saturday night we usually go out with the kids or make something fun at home like homemade pizza. If you can nail down Sunday through Thursday it can be easier than you think!
PLEASE know that I am a work in progress with this and I wish I could say I do this every single week and I stick to it, but life happens and things happen and it doesn’t always work out for me, but when it does…gosh, it feels good and that is why I wanted to share. It’s all about PREP!!!