“Accept that some days you will be the pigeon…and some days you will be the statue”
Happy Monday!! 🙂 Hope everyone had a wonderful weekend and are rested up for an excellent week! It’s shaping up to be a great one with the weather finally starting to resemble spring!
Last week there was an exceptional amount of stress and busyness that resulted in a bit of a burnout at the end of the week…. which is a pretty common occurrence these days since everyone now tries to cram as much as possible into as little time possible. Rest and relaxation is a lot more important than people give it credit for and it absolutely needs to be included into the week! (Even if you have to schedule it in) – for example my relaxation was sitting in an epsom salt bath, drinking magnesium listening to the Spice Girls. Let’s not judge one another’s stress management techniques.
Now due to this past stressful week … There was a serious decision made that required a panel of very heavily trained individuals that assisted in making it…there was pie charts and laser pointers as well as a very detailed power point presentation. The results are in…. CHOCOLATE CHIP COOKIES THIS WEEK!! (Sad to say it’s a cheater recipe…. BUT STILL! Chocolate chip cookies will be had!!) – Side note: baking is not my (Hollie’s) forte… I wish I could say I can bake the pants off of a 6 layer cake and 4 dozen cookies…. however this is not true. This is a result of some mild ADD tendencies and some random adding of ingredients and thinking it will magically turn out perfectly (usually how most of my cooking goes). TURNS OUT this doesn’t work so great with baking…. so as a result… pre-mixed mixes aka idiot proof baking is what I’m allllll about. One day there will be a full on gluten free baking experience… there may or may not be video… but until then we will be sticking with the mix.
Now this week (aside from cookies) I pre-made a whole bunch of overnight oats, a ginger vegetable stirfry with brown rice as well as hardboiled some eggs and bought KIWI! (for whatever reason as soon as I walked in the grocery store I got really excited about having kiwi… simple minds)
This week’s Overnight Oats:
(I split it up into 3 containers because I usually do weight training at least 3 days a week so it’s a good easy way to get the protein and carbs in post-workout! – especially when it’s premade)
-1/3 Cup Gluten Free Rolled Oats
-1 Teaspoon Coconut Sugar
-Palmful (that’s a scientific measurement) of pumpkin seeds
-Teaspoon Chia Seeds
-Tablespoon Ground Hemp
-Tablespoon All Natural Peanut Butter
-Scoop protein powder (I used a vanilla one because of the peanut butter situation… they pair well together)
-Splash of vanilla
-Sprinkle of cinnamon
-Cover it all with almond milk
I premixed all the dry ingredients and then will just add the almond milk and vanilla the night before and just throw it in the fridge overnight – wait no don’t throw it… place it gently in the fridge. (Just imagined myself throwing overnight oats into the fridge…pretty ridiculous mental image)
(This is one of those times where I open the cupboard and throw random things in until my ADD tendencies are satisfied with the randomness of the creation) – THAT SAID – it actually tastes amaaaazing. Great success.
Ginger Vegetable Stirfry!
(Recipe adapted from “Gluten Free Checklist… this miracle where they magically send me emails of gluten free recipes everyday…it’s a blessing dressed up as an email)
-2 cloves garlic, minced
-2 teaspoons fresh ginger root, chopped
-2 Tablespoon Coconut Oil (divided)
-Head of broccoli cut into florets
-1/2 Red onion, chopped
-1 Cup edamame beans, shelled
-1 Sweet bell pepper, sliced
-2 Tablespoons gluten free soy sauce
-2 1/2 Tablespoons water
-1 Tablespoon corn starch
-Brown rice, cooked according to package for how much you want to make… I make enough for 4 servings which lasts most of the week however I find if I make more than that it dries out and tastes weird by the end of the week so I find it’s better to make one batch at the beginning and a second smaller one a little later in the week
-Heat 1 tablespoon of coconut oil in skillet over medium heat, toss in garlic until browned, add onion until translucent, add the rest of the vegetables and cook for a few minutes (stir them frequently so you don’t burn them-cook them until they’re tender but not mushy-this is not a meal prep monday baby food edition)
-Stir in the chopped ginger
-Stir together water, soy sauce, cornstarch and other tablespoon of coconut oil (pre-melt it.. which should take like 0.5 seconds because it melts so quick), until cornstarch is dissolved
-Pour the sauce like mixture over the vegetables and toss to coat 🙂
-Now as stated before I did use a cheater mix… BUT I really love Bob’s Red Mill products so I was pretty convinced they were going to turn out delicious and they did!!
SIDE NOTE: On the package it says you should use 1/2 cup margarine…. please no… no no no. Just melt 1/2 cup butter… WAY better and BONUS POINTS for butter actually being a food… unlike margarine.
Mine made…. 11 cookies I believe! Perfect for a nice treat during the week 🙂
SNACKS: Hardboiled eggs (as per usual), KIWIS (YAY KIWI), Organic Rice Cake & peanut butter sandwiches, Raw Cashews
Well, if that’s meal prep Monday WE JUST HAD IT ladies and gentlemen.
Weekly Take Home Message:
HAPPY PREPPING !! Have a wonderful week 🙂