Prep it Good #1

Hello!! How was your weekend? Mine was lovely! I’ll be telling you all about my Saturday at the Be Well Philly  Boot Camp for Wednesday’s post. But, it was an awesome event to say the least. I hope you’ll tune in on Wednesday for more details (and of course more eats). 

I think one of the most important aspects of living a healthy life is planning ahead. It’s really easy to grab something quick and unhealthy if you don’t think ahead for meals and snacks. So, I plan to do this “Prep it Good” series twice a month where I will feature healthy prep-ahead ideas for breakfasts, lunches, dinners, snacks, etc. No post will be the same, so I hope you’ll tune in for some ideas! 

For this week’s food prep, I started with my beloved pumpkin baked oatmeal. This time I added dark chocolate chips and vanilla almond granola inside. I followed this Home Beccanomics recipe but omitted pumpkin pie spice, nuts, and coconut. I’ll be eating this in the mornings with coffee and fruit and I’ll be sure to melt some peanut butter on top of the oatmeal.

Baked Oatmeal granola & choc

While the oatmeal was baking, I washed and cut the fruit. This week I bought watermelon, strawberries, and blueberries. I love having the berries for parfaits with Greek yogurt and GF granola or just eating them plain. Lately, I’ve been enjoying blueberries, strawberries, and a few dark chocolate chips with my lunch. So good! 

Wash cut prep fruit

I marinated some extra firm tofu in gluten free soy sauce, sesame oil, dijon mustard, garlic powder, onion powder, and pepper for about 30 minutes. I then baked the tofu in the oven on parchment paper for 30 minutes, flipping the tofu after 15 minutes. 

Marinate Tofu

I made about 8 servings of brown rice which I cooked in water and vegetable stock for about 45 minutes. I scooped 3 servings in to my Tupperware and added some steamed sugar snap peas to the mix.

The sugar snap peas were seasoned with garlic powder, Lawry’s seasoning, sesame seeds, and pepper. I hopped it off with the baked tofu and voila three lunches done! I plan to eat dinner leftovers for the other two days of the week. 

3 lunches

The rest of the rice went in to a container in the fridge for a dinner recipe. I always like the flavor of cooked rice when it’s been sitting for at least a day in the fridge. It soaks up any liquid and tastes way better.

I hope this gave you a few new ideas for lunches or dinners! I’ll be back with another Prep it Good on the 27th for more prep ahead ideas. What type of make ahead meals would you like to see? Snacks? Dinner? Work Lunches? Let me know in the comments below so I can plan posts according to you all. 

Don’t forget to stop by tomorrow for another post! I’ll be posting Monday-Friday starting this week.

Do you like tofu? Favorite Tofu Marinade? Favorite kind of baked oatmeal?

Tell me in the comments below!

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20 thoughts on “Prep it Good #1

  1. I’m in agreement that baked oatmeal is the easiest make ahead breakfast for meal prep! The watermelon and fresh berries look so yummy, can never get enough watermelon in the summer! You have the meal prep efficiency down pat, and I love marinating and baking tofu!!

  2. I gotta say, even when I did the vegetarian thing, I could NOT get into tofu! It totally freaks me out. That being sia,d I should probably give it a shot one of these days.

  3. Love having pre-made lunches for the week! I’m making feta&basil chicken that I’ll have on the blog soon. It’s my favorite thing to have during the week!

  4. I really need to get better about preparing food on Sundays for the week ahead. I always say I’m going to but never do. And then my mornings become a mad rush of shoving random things into my work bag and I’m never 100% satisfied with my breakfasts & lunches!

    I am a huge baked oatmeal fan though, especially with melty almond butter, yes please! And I just had my first fresh watermelon of the season last week. So juicy and sooooooo good 😀

    • It’s definitely something to get used to each week–I’m relatively new to it myself! I figure doing these blogs keeps me accountable to prep things! MMM Love almond butter too! 😀 This is my first watermelon of the season!

  5. I totally agree that planning ahead is critical. I try to plan ahead as much as I can. My favorite way to eat tofu is as a crunchy tofu taco. I marinate it in honey and hot sauce. Then toss it in cornmeal, salt, pepper, and chili powder. It fries up really nice in oil on the stove top!

    • I know, I have been loving pumpkin all year round this year. It makes such a great sweetener, or topping in a parfait..its so good!

    • Thanks, Tara! I also want to hold MYSELF accountable for prepping things–what a better way than to have a series I need to prep for?! haha!

  6. I’ve been wanting to make a big baked oatmeal for my mornings for two weeks now – this is my official reminder to get on that!!
    Love your idea of prepping your fruit. This would make choosing it as a snack for easier.

    • haha yes, do it! I’d love to hear your version of it though–I’m always looking for new baked oatmeal ideas! Let me know! Yes, this is why I prep the fruit. Otherwise, I’ll be reaching for like tortilla chips, crackers, etc. Which is fine, but not all of the time!

  7. I want to try that tofu marinade!! yum!! I love having my fruit all washed and chopped and ready to go during the week!! I eat so much more fruit this way!

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