Last week I was terribly and completely unprepared. Mother’s Day was lovely but I did not complete any of my prep work. So today, I am made lists and menus. I cooked and prepped. I gotta say, it is a good feeling to know I have go-to snacks and lunches ready.
- Beef & Veggie Soup
- hardboiled eggs
- black bean & corn salsa
- Kerri’s Paleo Bread
- Fruit Dip
- Maple Bacon Sausage Patties
Sunday: Steak & Citrus Shrimp, fancy potatoes and a salad
Monday: Cuban Shredded Beef, rice & black beans
Tuesday: Man Pleasing Chicken, brussels & potato hash
Wednesday: Cheeseburger Macaroni Casserole (two batches – one with elbow noodles for AJ & Q, one with cauliflower for me)
Thursday: Steaks or Breakfast (Band practice for Q, walking club for mom, Big Man is in charge of dinner)
Friday: Hawaiian Crockpot Chicken, rice, green beans or snap peas
Saturday: Ribs, potato salad, slaw & salads
And this is a great start.
I have some basics to get me started. I have lots of fruit in the fridge and I have bananas ripening to be made into pumpkin vanilla muffins in a few days.
I will also plan out my exact lunches and breakfast each night so work mornings are smoother. Lunches and breakfasts will include: eggs, paleo bread, smoothies, burgers, soups and cucumber salads. Snacks of fruit, nuts, soup, hardboiled eggs, cucumbers with salsa, and other veggies will be on hand so I can just grab & go. I have lots of options.
Options and preparation will be key to success….right now success means sticking to the gluten free thing (it works, as much as I hate that it works, it works…more on this later) and I very much want to focus on eating enough vegetables. Fruit is easy but vegetables take some work to get enough servings each day. To start, I am going to aim for 6 veggie servings, with a serving being one cup, each day.
I am setting myself up for success.