Sundays are for prepping

March 3, 2017

If you would have tried to wake me up before 11 on a Sunday morning a few years back, I would have been a bear the rest of the day. Sunday's used to be my day to relax after two nights of going out drinking and dancing the night away.


Now, as I've gotten older (because, ya know...26 is soooo old), I've learned to appreciate the beauty of a Sunday morning. Waking up early for Mass, looking at Pinterest for weakly meal ideas, making my grocery list...those are the things I live for on a quiet Sunday. 



And grocery shopping. There is almost nothing I love more than going to the grocery store. There was an episode of "7th Heaven" when Annie Camden, the mom, talked about how much peace her grocery trips brought her. And while I didn't quite get it then, I fully agree now.


When Grocery store started offering online shopping, I seriously considered quiting my job to be a professional grocery shopper. In fact...I'm sure there are several posts on my social media sites about loving grocery shopping so much I wished it was a profession. 


Picking out apples, deciding if I want to buy precut veggies for stir fry or cut them myself, picking out yogurt flavors, walking by the meat counter for the freshest meats...Ooo...I just love it!

And the best part about buying groceries is getting it home, washing it, organizing it, cutting it and getting it ready for my week. While I am still getting the hang of meal prepping on a weekly basis (ugh...it's takes sooooo much time!!), I really enjoy the accomplishment I feel on Sunday night when I have breakfast and lunch tupperwares all ready in the fridge for me to grab and go during my following week. 


Just last Sunday, I made egg omelet muffins, granola bars (not pictured because I forgot! Sorry!) and egg rolls in a bowl for my week.


For the egg omelet muffins, there are millions of recipes on Pinterest. I try different ones all the time because I like variety. Below is what I did this week:

- 12 eggs, scrambled 

- About a cup of mushrooms chopped (I don't use exact measurements for these.)

- A can of no sodium added green beans (It sounds weird, and I questioned it when my friend told me about it, but you can barely taste them.)

- about three chopped green onions

- A sprinkle of cheese for each muffin

Heat oven to 350 degrees. Put a little of each vegetable in each muffin cup. Add the egg to each cup. They will be almost full. Add a sprinkle of cheese in each cup. Place in oven for about 20 to 25 minutes. My oven takes 25, but I think most people could check theirs at 20. Especially if you've never done this before!

I found the recipes for the egg roll in a bowl here. However, in exchange for the meat in the recipe, I used precooked turkey sausage I found with the eggs and other breakfast meats because it was easier.


For the granola, here is the recipe: 

- 1 cup peanut butter

- 1/4 cup honey

- 2 cups quick oats (I'm sure you can used rolled oats.)

- 1 Tbsp vanilla 

- 1 tsp Cinnomon (I eye balled that though.)

Mix all the ingredients, put them in an 8x8 pan. You could line it with parchment paper, but I just sprayed mine with coconut oil spray. Freeze for at least an hour. I took mine out and cut them and then individually wrapped them in foil so I could grab and go in the morning. Store in freezer.


*** Note: I added about 1/4 cup of slivered almonds because I had some left over and about 1 Tbsp chia seeds. (Don't forget to add a little extra honey if you add extra ingredients! I forgot that step and they were a little drier than I would like. They fall apart a little too easily. #lessonlearned )

Please reload