Busy Week = Meal Prep & Meal Plan

While I have become pretty good at creating a meal plan and sticking to it 90% of the time I still have not mastered the art of meal prep. Maybe it’s having a toddler, maybe it’s the time it takes, maybe it’s how simply that cooking at the end of the day can be super therapeutic for me, anyway you look at it I just don’t usually do meal prep. This week however was different.

As I have eluded over the past month or so we are taking a secret trip and well this week is all about packing and getting our house in order because there is nothing I hate more than coming home from vacation to a messy house. I attempted to have Edith help prepare a few things with me in the kitchen while Neil went for a run however it just ended up in E having a melt down when I wouldn’t let her eat the entire batch of walnut-miso cheese (side note E is teething bad right now and also seems to be having a developmental leap so that = cranky toddler). Anyways instead of throwing my hands up and saying screw it and relaxing on the couch like I really wanted to do I continued to do prep.


Next I made sun-dried tomato and white bean dip, vegan ranch dip and I prepped a bunch of veggies for dipping. I made marinara sauce for our pizza and polenta dishes. I also started my cashews soaking to make cashew cream. I made trail mix for snacking throughout the week and for our flight. Lastly, I prepped potatoes and tofu scramble to make breakfast wraps this week. I also made dinner for us as well.  I think overall it took about 90 minutes to do everything and while I still have to make a few things and Neil needs to make bread I feel like the meal prep is really going to help especially when it comes to breakfast.

Meal Plan:

Sunday: Brunch: out at The Waypost/Dinner: Pasta with tomato, olive, fava bean, garlic, olive oil, nutritional yeast).

Monday: Breakfast: Tofu Scramble Wraps (wraps, potatoes, tofu, baby spinach, mushrooms, nooch, dayia) /Lunch: Leftover/Dinner: Bowls (brown rice, tempeh, onion, baby spinach, mushrooms)

Tuesday: Breakfast: Tofu Scramble Wraps leftovers/Lunch: leftovers /Dinner: Chipotle Bowls (black beans, sour supreme, brown rice, corn, mushrooms, onions, bell pepper, avocado, hot sauce)

Wednesday: Breakfast: oatmeal /Lunch: leftovers /Dinner: Cashew Cream Pizza (marinara (crushed tomatoes, tomato paste, onion, garlic, spices), cashew cream (cashews, nooch, veg bouillon cube, water) garlic & fresh basil), greens with Brianna’s French Dressing

Thursday: Breakfast: oatmeal /Lunch: Polenta with leftover marinara and cashew cream and green salad/Dinner: Stir Fry Rice with Edamame and leftover veggies

Friday: Breakfast: oatmeal /Lunch: leftovers /Dinner: Veggie Burgers with homemade buns

Saturday: Breakfast: Chickpea Pancakes-OSG (green onion, red bell pepper, avocado, mushrooms, onions) /Lunch out with Neil/ Dinner: Pasta and whatever else we have (pick up jar of sauce)

Sunday aka travel day: fig bars, super cookies, hummus with carrots, red bell pepper, cucumber and pita, bananas, trail mix

Snacks: raisins, veggies (carrots, red bell pepper, cucumber) with ranch dip or white bean dip, smoothies, fruit, trail mix (chocolate chips, almonds, raisins, cranberries, sour cherries, brazil nuts, coconut)

Do you meal prep? Tips?

What’s on your menu this week?

Any guesses as to where we are traveling to?


    • Thank you! It’s taken a long time for me to really get consistent. I have gone through phases of meal planning and sticking to it but then just getting lazy about it. For the past 2 months I have been working on meal planning and seeing what works and doesn’t for me and am starting to see what a huge benefit it is! Good luck!

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