If you’ve ever gone a whole day at work without stopping to eat, if you’ve ever been forced to settle for a less than healthy option because you didn’t have something quick to eat, if you’ve ever stocked up on processed snacks because you figured it would be better than nothing, then this if for you. There are times at work and in life when you are super busy. The phone is ringing, customers are demanding, a deadline is looming, the kids have soccer then piano lessons, etc. and what suffers is your healthy eating. The same is true for us. We work long hours, so for us to stay on track we have to prepare our meals and snack options on Sunday for the week. We measure out our meals at the beginning of our week and store them in individual containers. Here are some things you can prepare ahead of time and have them ready for each day of your week.
Strawberry Banana Bites
3 ripe bananas
2 cups gluten-free oats
½ cup applesauce
1 tsp vanilla
Dash of nutmeg
1 tsp ginger
1 tsp cinnamon
½ cup slivered almonds
6 fresh strawberries
Preheat oven to 350 degrees. In a large bowl, mash the bananas with a fork. Add oats, applesauce, vanilla, spices, and almonds. Stir thoroughly. Cut the tops off the strawberries and chop fruit into tiny pieces. Add to batter. Mix until well blended. Drop dough by rounded tablespoons onto a lined baking sheet. Cook for 20 minutes or until cookies are golden brown. Transfer to cooling rack. Store in an air tight container.
Crockpot Chicken for the Week
Large pkg Chicken Breast (cleaned)
1 Quart Reduced Sodium Chicken Broth
4 cloves of garlic minced
Fresh Sage
Fresh Rosemary
Fresh Thyme
2 bay leaves
Put chicken in the Crockpot first. Then add all other ingredients. If the chicken is not completely submerged in the chicken broth, add water until chicken is completely covered. Cover and cook for 4 hours. Store chicken in air tight container. Make green veggies for sides and you’ll have lunch for the week.
Salad in a jar
This salad can be made up to 4 days in advance and will stay fresh in the fridge with the lid on. This quantity of ingredients makes 2 salads.
1 cup cooked quinoa
2 big handfuls spinach
1 cup mushrooms
1 cup cherry tomatoes
½ red onion, diced
4 tbsp balsamic vinaigrette
Layer the ingredients in the mason jar as follows Dressing Onion Mushrooms Tomatoes Quinoa Spinach Most important is the dressing can not touch the spinach (or whatever leafy green you use). As long as they stay separate, this salad will last for up to 4 days in the fridge. Make sure you use a jar that a lid secures on tightly. When ready to serve shake the jar to mix the dressing throughout the ingredients.
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