“We think food is equivalent to pornography, nutritionally speaking”
Meal Prep Monday! The best day of the week because you get to try out all the great recipes that you’ve been stockpiling (if you’re like us) and organize everything you’ll eat for the week!
This method takes away SO much of the stress and panic throughout the week from what you’re going to eat. No more realizing as soon as you walk out the door to school or work that you have NO clue what you’re going to eat for the day and end up going out for lunch and using vending machines which, let’s be honest, you’re not getting fruits and vegetables out of there. This way, yes it does take a couple of hours of preparation and realistically it could be done in stages throughout the weekend so that you’re not doing everything all at once, but the benefits are SO worth the time.
Through some trial and error we’ve come to the conclusion that generally dividing up your meals into individual containers at the beginning of the week, yes is convenient…but also results in food getting soggy or just going bad before the end of the week. We find that having all your food done and ready but in separate containers keeps your food much fresher and helps it stay the way it was supposed to taste longer. This way in the morning you take 5 minutes to throw everything together (don’t recommend actually throwing it..could probably make a HUGE mess) and you’re good to go!
Since we both eat different things we figured it was best to each do our own “meal prep Monday” segment and that way you get two different perspectives and meal ideas!!
I’m not going to lie last week for my meal prep Monday I made a curry quinoa and it was absolutely DELICIOUS but it kind of quinoa’d me out… so this week I decided to do something completely different and I did some research! I don’t eat strictly paleo, although I am gluten free, I still have dairy and stuff that is basically banned in the Paleo world but I thought for this week I would give it a try! Essentially these are the basics of Paleo:
-Nuts -Processed foods
-Healthy Fats -Starches
The website paleomg.com has some super awesome paleo recipes and she presents them in a way that is really fun and light and easy to follow! (no crazy ingredients)
SO! From her website this week I made spicy turkey sliders with an avocado slaw! I also sautéed some asparagus just with salt and pepper as a side dish 🙂
Southwest Turkey Sliders over Spicy Avocado Slaw
For the burgers
- 1lb ground turkey
- ¼ red onion, minced
- ¼ red onion, thinly sliced
- ½ poblano pepper, diced (I just used jalapeno)
- ½ red bell pepper, diced
- 1 teaspoon ground cumin
- ½ teaspoon ground red pepper
- salt and pepper, to taste
- 1 tablespoon fat (I used butter and it worked fine)
For the slaw
- 1 small head of cabbage or bag of cabbage, chopped
- 2 avocados
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- ½ teaspoon lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- salt and pepper, to taste
First make your burgers
- Add all your ingredients for your burgers in a large bowl.
- Shape small burger patties.
- Heat up a large skillet under medium heat with a bit of fat in it (I used bacon fat) and add your sliders. Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color (meaning they are cooking through).
Now make your slaw
- Pull out your handy dandy food processor, add all your ingredients for the slaw other than the cabbage and pulse until smooth.
- Pour your avocado “mayo” on the cabbage and mix. Top off with a bit of salt and pepper.
- Place your cabbage on a plate and top off with your sliders!
This recipe made approximately 7 sliders for me, but it all depends on how big (or small) you want your sliders to be!
I kept the slaw and the sliders in separate containers just because I was afraid the slaw would make the burgers soggy so I kept the asparagus and the sliders in one container and the slaw in another!
I also hard boiled a couple of eggs and chopped some fresh veggies for snacks throughout the day!
Here’s what I know—-
I have a bit of a problem with blood sugar imbalance. It goes UP and I’m on cloud nine with my dancing shoes on, and then it goes down. down down down. deeper than that hole that Gandalf the Gray falls down in that movie about the traveling homosexuals. And I am all of a sudden engulfed in misery. literally- hide yo kids, hide yo wife, because I will eat them. I get so out of control, blacked out hungry that I can’t function: HANGER- think about it. Hunger + Anger = Margaret about 75% of the time. Which leads me to –
REASONS WHY I LOVE MEAL PREP MONDAY :
1) Mondays can SUCK IT. The weekend has come and past and you face the sad reality of hearing about everyone’s party-filled weekend, meanwhile you stayed home and watched mama-mia with the French subtitles on and attempted to sing along. With your dog. NO SHAME. So, knowing that you get to spend a few hours in the kitchen with your friends (food), cooking up a storm like the wizard that you are (Gandalph) makes Monday a much more pleasant experience.
2) YOU DON’T HAVE TO COOK FOR THE REST OF THE WEEK! Not only that but you get to have the satisfaction of always knowing where your next meal is coming from and what it’s going to be! So even when you sleep past your alarm, miss your bus, get hit by a car, show up for work 20 minutes late (hey at least you still showed) you will still be the only one in the lunch room with a piping hot bowl of awesome while everyone else picks away at their dirty cafeteria tuna sandwich. I believe Charlie Sheen calls that WINNING
3) I don’t owe any of you anything so you only get two reasons. re-read reasons 1 and 2 for your own enjoyment.
HERE’S WHAT ELSE I KNOW
I have a bone to pick with all recipes. I just can’t follow them. They are like teachers and police officers –they are always telling you what to do and how to do it. GET OFF MY BACK. I open up a cookbook and stare at the page blankly … the recipe? Hummus. My end result? A three tiered chocolate fudge wedding cake. DAFUQ (says you)??? Don’t get me wrong, they are a great starting point. But I always think — WHAT IF???!! Which lead me to this weeks meal prep monday. Hollie (HI HOLLIE) said that she made avocado coleslaw. You say avocado– I hear GUACAMOLE
(It’s sideways… who cares) Same recipe as Hollie except for the part where I make guacamole instead.
Nut butter heaven! I am a bit of a fiend for this stuff, I put all the nut butters on all the foodzz. And with the help of my handy-dandy best friend (the VITAMIX), nut butters are almost as easy to make as they are to eat. Here you see (from top) peanut butter, tahini (ground sesame seeds to all you noobs), and almond-coconut butter. Meeeeeow
Lastly, I finished up MPM (meal prep monday DUH) with some of my faves- steamed green beans, brussel sprouts, and oven roasted lemon pepper asparagus.
I only prepped up a few veggies for snacks, but that’s just because sometimes my fridge decides to become a black hole and swallow all of my food to the back. I have learned the hard way, so now I just prep for a few days at a time to ensure nothing goes to waste. In the corner I have a big tub of my greens of choice (baby kale), that stuff is the BOMB. Perf for layering with all of my other green food. It’s like a swamp rainbow.
“If you fail to plan, you plan to fail” – said a very wise person. Prepping your meals in advance keeps you on track. You can be all “COME AT ME LIFE, hit me with your best shot, I still know what I’m having for lunch and it’s gonna rock ma socks.” Plus if you are OCD like we are, it’s very satisfying to have all of your meals in front of your face piece.