What I’m Eating This Week

One of the perks of meal prepping is knowing exactly what you will be eating during the week ahead.

meal prepping

I thought I would start sharing my meal prep/plans in case it might help out someone else. If you’re feeling stuck, uninspired, or bored, I hope these will help you. I also hope it will keep me motivated to not get into a food rut and to try new things.


breakfast meal prep oats and yogurt meal prep

I’ll be having yogurt messes for breakfast.

  • 1 cup plain Greek yogurt
  • 1/3 cup old-fashioned oatmeal
  • 1/2 banana
  • 1 tablespoon peanut butter
  • 1/2 tablespoon chia seeds
  • ground cinnamon (to taste)


shake prep

After my workouts this week, I’ll be having fruit and veggie protein shakes.

  • 1 scoop plain protein powder
  • 1 scoop glutamine (optional)
  • 1/2 cup frozen peaches
  • 1/2 cup frozen raspberries
  • 2 handfuls of spinach
  • 1 cup 2% milk

I use unsweetened, plain protein powder that can basically be flavored any way you would like. The frozen fruit alone won’t make this shake super sweet. You can add stevia if you prefer a sweeter shake.


I’m making double-protein turkey and cheese sandwiches for lunch, with a serving of fruit on the side. I’ll be making these daily because I feel like bread tends to get too dry when left in the refrigerator for a few days.


chili family dinner

Below is our plan for dinners this week. We have done a lot of the prep ahead of time (cutting veggies, meat, etc.) and will be having leftovers a few nights, too.

Sunday: Chili (made by Jeremy’s dad)
Monday: Crockpot Nikujaga (Japanese beef stew)
Tuesday: Fiesta Skillet dinner
Wednesday: Crockpot Mongolian beef, served over rice
Thursday: chicken/fish, roasted broccoli, Annie’s mac ‘n cheese
Friday: Nikujaga leftovers
Saturday: Fiesta Skillet lefftovers

If you enjoy these types of posts, please leave a comment below and let me know. I appreciate all of your feedback!


PB2 Almond Protein Muffins (recipe)

It’s been one of those days… the weather is quickly getting colder, grayer, and just plain dreary and icky. This kind of weather really makes my mood take a beating. Where’s the sunshine? ‘Cause that’s what I’d really like.

Instead, we’ve been cuddling and wearing toe socks.


Chugging protein shakes post-workout, in this cold weather, hasn’t been going so well—I’ve kind of just been skipping them because I have NO motivation to drink anything cold (and warm protein shakes are gross). So I thought today was a great opportunity to make some protein muffins that I could look forward to after my workouts.


Another big inspiration for baking these? Using up some of our pantry supplies. We’re moving in *gulp* 3 weeks and have way too much food in our apartment, still. Making some muffins sounded like a great way to put some of those ingredients to good use. Recipe below was inspired by this post.


PB2 Almond Protein Muffins
Makes 6 servings


  • 12 tablespoons PB2

  • 1/4 cup ground flax

  • 1 scoop plain protein powder

  • 1/4 cup almond meal

  • 2 tsp baking powder

  • cinnamon to taste

  • 1/2 cup 0% fat Greek yogurt

  • sweetener of choice to taste; I used Stevia

  • 1 vanilla bean, scraped

  • 2 medium bananas, mashed

The muffins turned out great and will be awesome for a quick post-workout snack that’s pretty high in protein. They’re just lightly sweet (but you could add more sweetener if you wish) and have a good nutritional profile.


Let me know if you try these!