I realized when I sat down to write this post that all of my food today involved some sort of planning ahead on my part. One question I get very frequently is “how am I supposed to eat healthy when I am so stinkin’ busy?”
And when I really 100% figure it out, I’ll let you know after I am done chomping on my dark chocolate and sipping my coffee with sugar-laden mint chocolate soy milk.
Really, all I can tell you is to plan ahead — set aside a few hours on your weekend and pump out 3-4 recipes that will keep you satisfied during a busy week.
Let’s see how I planned ahead this Wednesday, shall we?
Breakfast — 5:45 AM
Let’s pause and appreciate the new lighting, shall we? This breakfast picture makes me quite a happy camper.
My overnight oats are always planned — mainly because I have to make them at night. In the morning when I’m crunched for time (read: too hungry to stop and make food for 5 minutes), all I have to do is pull them out of the fridge, top with my favorites, and eat!
Oh, and PS — Teddie’s peanut butter really is the bee’s knees. I cannot get enough of the stuff!
Lunch — 11:30 AM
Lunch wasn’t really photographed, but I can assure you it was delicious. I started it off with some cabbage lentil soup (which you will be getting the recipe for very very soon).
Over the weekend, I made a big pot of soup hoping it would feed us for dinner one night and lunches for myself a few days throughout the week. Mission accomplished.
Along with the soup, I had some Greek yogurt and an apple. No planning required.
Snack — 3:45 PM
No description necessary.
Dinner — 6:15 PM
Dinner was another recipe you will get very very soon — I whipped this up on Sunday afternoon and let the flavors settle together for the past two days in the fridge. Even the Husband approved it (beets and all!).
And now you can fully appreciate the new DIY lighting after seeing this particular photo.
Snack — 8:00 PM
No day is complete with out a little LOVE.
And then I ate it too fast to picture it.
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