Sunday prep sets every week up for success!
It's really easy to fall into the trap of "too busy" and let the simple but important things in life get left behind. You know what I'm talking about...the gym, taking walks, reading for pleasure and most importantly for me, healthy home-cooked food. It happens to the best of us, but the Girl Scout in me knows that preparation is your best friend for these situations. So over the years I have developed what I consider a fool-proof plan to ensure that at the very least I'm eating healthy, homemade breakfasts, lunches and dinners throughout most of my week (leaving room of course for spontaneity and fun!). I'm not going to go into the dinners...because honestly that's what my weekly menus
that I post every Sunday are all about so I think you all get my strategy there. Plan the full week of dinners in advance, do all of the grocery shopping at once and then just stick to it ensuring you plan your leftovers for the busier nights of the week. If you're new to SavoryGirl here is my original post explaining my weekly dinner menu philosophy
. What I haven't shared is what I do for weekday breakfasts and lunches...it's pretty simple and many might call it boring but I figure weekends, dinners and eating out are where I get my variety so if being a bit boring during the weekdays keeps me healthy so be it!
Breakfast...my go-to choice here is a smoothie and a hard-boiled egg. The beauty of this plan is that I make a full batch of smoothies up and boil/peel all of my eggs on Sunday so all I have to do is grab them out of the fridge in the morning and enjoy while I'm getting ready (see - efficient with morning getting ready time too!). My smoothies are pretty straightforward...for 5 smoothies I puree 2-3 bananas, a mix of 2-3 frozen fruits (blueberries, pineapples, peaches, mangos, whatever you prefer), about a cup of OJ, another 1-2 cups of almond milk, a Tablespoon or so of wheat germ and a sprinkle of cinnamon and nutmeg. If you want higher protein then you can also add a couple spoonfuls of almond butter or peanut butter. Basically you want a full blender to make 5 servings...then pour them into 3 glasses (freeze the other two so they last until the end of the week) and put saran wrap on the top, making sure to push the saran wrap down to the surface of the smoothie so no air gets in and pop them in the fridge. For the eggs I simply boil them up, peel them, sprinkle them with salt and pepper and pop them in an air-tight container in the fridge. In the morning I just microwave my egg for about 20 seconds (I prefer them a bit warm, stir up my smoothie (they can separate a bit in the fridge) and enjoy! All of this prep takes 20 minutes max once you get in a routine. Easy breezy.