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.
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!
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.
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.
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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