Meal Prepping and Recipe Sharing

I always have to write my meal prepping posts after lunch because if I don’t, people around the office ask me why I am salivating so much lol. This week my meal prepping was on the ball! I prepped all of my breakfasts, lunches and snacks on Sunday as usual.

My breakfast was a new take on my usual toast (instead of peanut butter I used avocado). I mashed 2 avocados on Sunday, and separated into air tight containers for each day, in hopes that they would make it through the week without browning too much. I must say that this was pretty much a success. By the 4th day my avocado was beginning to brown a little just on the top so next time I’ll squeeze a bit of lemon juice on the ones that I will eat later in the week.

My lunches were really flavourful and delicious, especially the Mexi Bowl (YUM). I was actually really disappointed that I didn’t make enough of these for each day of the week lol. But the other choice for my lunch was an avocado wrap and soup. This did not disappoint either.

My snacks were the go-to staples that I have been using for a few weeks. Maybe next week I will change it up a bit.

This week my prepared meals consisted of the following:

Breakfast: 224 calories, 30 carbs

  • 2 pieces of multi-grain toast
  • 1/2 of a mashed avocado
  • sprinkle of salt

Lunch: 400 calories each

  • Mexican Bowl

OR

  • 1 avocado wrap
  • 1 cup of Campbell’s Healthy Request chunky chicken noodle soup

Snacks: totalled 90 calories, 25 carbs

  • cucumbers and cauliflower
  • 1 medium apple

Now my favourite part…the recipes. I am going to grace you with BOTH of the recipes that I used for my lunches this week, as each day I could not wait to eat either one. Clearly I was on an avocado kick this week but that’s ok because avocado is so good for you. It is higher in calories but as long as it is eaten in moderation it has way more positive benefits than negative.


I stole the recipe for the Mexi Bowl from The Wanna Be Chef. You can check out her blog here. It is super easy to make (you just dump everything in a bowl and heat up when your ready) and it’s really yummy. This recipe makes 1 serving, I tripled it to get 3 lunches. It was 400 calories and 70 carbs.

Mexi Bowl

Ingredients:

  • 1 cup cooked brown rice (I used Uncle Ben’s but you can use whatever kind you like)
  • 3/4 cup black beans, washed and drained (I found 1 can was enough to make my 3 lunches)

    wpid-20151109_120815.jpg
    All mixed up and ready to eat!
  • 1/4 cup salsa
  • 1/4 cup shredded cheese

Directions:

  1. In a microwave safe bowl, layer the rice, beans, vegetables, salsa, and cheese.
  2. Store with a tight lid until ready to eat.
  3. When ready, microwave on full power for 3-4 minutes.
  4. Stir and eat!

As for my avocado wrap it is 300 calories and 30 carbohydrates. You can eat just this wrap without the soup for lunch but I was freezing and soup sounded wonderful :). This makes 1 wrap. I cut up my cucumbers and onions, stored my mayo and 1/2 avocado in separate airtight containers to bring to work. My avocado I slice at my desk before I put it in the wrap.

Avocado Wrap

Ingredients:

  • 1 tortilla
  • 1/2 avocado (sliced)
  • 1-2 rings of red onion diced
  • 1/4 cucumber sliced and then quartered
  • 1/2 tbsp Hellman’s mayonnaise

Directions:

  1. Layer ingredients on top of tortilla
  2. Fold
  3. Eat!

How is everyone’s meal prepping coming along? What are you struggling with? If you’ve tried any of my recipes let me know what you thought!

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