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Zen & Spice

Zen & Spice | Dallas Dietitian Nutritionist | Food Photographer

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Sunday Meal Prep {7}

April 10, 2014

 Hi everyone!

Life has been super busy lately! I’ve taken on more projects at work and and I haven’t been feeling 100% lately due to Texas’s horrible allergy season. But I am benedryling my way through this one!

We’ve been eating some good food around here! Betty Crocker’s Meat loaf, Taste of Home’s Roasted Chicken, quinoa patties and of course lots of zoodles (zucchini noodles…). I’ve been having Inspiralized’s Zucchini Noodles with Chicken, Feta and Spinach for lunch this week and it’s SO GOOD.

We’ve been taking some salad breaks– last week we skipped them completely and it was actually nice! I need to find a way to jazz up our dinner salad so that we don’t get sick of them so easily. Do y’all have any ideas?

Coming soon to the blog– I’ll be talking more about grocery bill budgeting. After looking at our grocery bill for the past couple months, we’ve decided that we need to start bringing it down and spending our money wisely. We are going to try to stick to $50-70 a week for groceries for the two of us (down from $100+ per week). Check back to see how we’re doing!

Now, I’ve got three weeks of my Sunday meal prepping to show you! 

Below: washed and chopped broccoli, roasted bell peppers, roasted chickpeas, sour cream with Ranch seasoning, oatmeal raisin cookies, defrosted roast turkey, and of course hard boiled eggs! This week we had chickpea tacos for dinner for three nights. I can’t remember what we had the other nights, since this was three weeks ago.

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Below are the quinoa patties I’ve been raving about, some steamed green beans, chopped cucumber and tomatoes, and washed/cut romaine lettuce. This was an easy food week– we had mashed potatoes, green beans and meat loaf for three nights, then we made polenta and more roasted chickpeas. The polenta didn’t turn out very good which is why I’m not sharing it on here haha!

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 Here’s the latest food prep from this past week: roasted chicken, red potatoes, onion and spinach (so good!!), baked chicken and spiralized zucchini noodles for the Inspiralized dish I had for lunch this week, sliced pineapple, and cut bell peppers for Nick’s lunches. We had roasted chicken & potatoes for two nights, then we had Skinny Taste’s spinach lasagna rolls for the other three nights!

2014-04-06 21.18.23

 We’re getting ready for a big camping trip! I’ll be making our grocery list today. Whats you’re favorite camping food? Keep in mind that we’re not really “camping”, we’re staying in a cabin this time so we’ll have access to a fully-equipped kitchen. I plan on having smores, lots of granola bars and trail mix, and maybe even turkey hot dogs!

Overall, I am so excited to get out into nature and relax. Being outside brings out the best in me!

namaste

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Sunday Food Prep Tagged With: dietetic internship, dietitian, food prep, healthy blogging, healthy recipes, how to sunday food prep, lifestyle blogging, lifestyle tips, meditation, nutrition, physical activity, registered dietitian, sunday food prep, zen, Zen & Spice

Reader Interactions

Comments

  1. kristina @ love & zest says

    April 10, 2014 at 7:55 pm

    WOW! We have a budget but I’d say 50 would be really hard to do for the 2 of us! We try to stay under $100. Can’t wait to follow how you make it work! I need some pointers for sure!

    • Zen & Spice says

      April 13, 2014 at 8:56 pm

      I hope to stay around $50-70, it’ll probably be more towards the upper end haha!

  2. Katy says

    April 13, 2014 at 12:24 pm

    Just found your website..Love it. What’s the easiest way to store spiralizedf noodles?

    • Zen & Spice says

      April 13, 2014 at 8:52 pm

      Thanks for stopping by! :-) I just spiralize the zucchini and keep it stored raw in plastic bags. It keeps well for 2-3 days. Never store it cooked, it gets super watery.

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

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    • The Everything Easy Anti-Inflammatory Cookbook
    • Kindred Table: Intuitive Eating for Families
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    • What I’m Loving
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