Anyone else out there in a season of life where you just feel like you're trying to survive at times?
In order to not feel like I'm "just surviving", I've come up with a few tricks that really change the game when it comes to getting real, tasty food on the table for my family all week without added stress.
Here is my weekly game plan:
1. I cook two meats in bulk and plan my meals around those meats.
2. I keep one dark leafy green plus two other veggies on hand to have on the side of those meats.
3. I eat a lot of raw sauerkraut...because, you guys, there's no cooking required but it's seriously healthy and delicious. Duh.
Let me give you an example of how this is going down this week.
Last night, I turned around 2.75 pounds of organic beef from Costco into seriously delicious meatballs (recipe below). My pairings to go with those for the next few days are raw sauerkraut, potatoes (sweet and regular), rice, couscous, raw sauerkraut, and kale salad.
Earlier this week I cooked about 8 chicken breasts and turned them into a Chicken Cobb salad, White-Bean Chicken Chili soup, and Chicken-Avocado Lettuce Wraps.
Here's the deal, thawing and cooking meat takes more time than anything on your menu. If you can nail down how you get protein on the table, the rest of it is much easier to throw together last minute.
I hope this helps give your meal planning a bit of structure.
If you're look for a more structure program that offers a meal plan, education, daily workouts, and accountability, I'd love for you to join my next round of Summit Fit in March!
Gluten-Free Thai Meatballs
**Makes about 40 meatballs
2.75 pounds beef
1/3 cup ketchup
1 T dijon mustard
1/3 cup sweet thai chili sauce
1/8 cup almond milk
1/2 cup parmesan cheese
1 cup mushrooms (finely diced)
1 cup spinach, finely diced
1 onion (finely diced)
6 cloves of garlic (finely diced)
1 tsp salt, paprika, and pepper
Worcestershire (pour 2 T in a small ramekin and brush over the top of each meatball)
Mix all ingredients in a large bowl (I used a kitchen aid). Roll into enough meatballs to fill two, 9 x 13 pans. Bake at 375 for about 25-30 minutes or until browned and cooked thoroughly.