If I don’t spend a little extra time on the weekend planning meals and cooking ahead, I’m just setting myself up for failure. I’ve tried to put it off and just grab and go here and there and it’s just a big ol’ mess. I HAVE to have food ready, food planned, and easy access to both.
Today, I made a big dish of herbed lentils for my base to various proteins and veggies during the week. I also made a big veggie quiche for easy warm up at school after I go to Boot Camp. I am usually starving after and would love my oatmeal. But I don’t like the consistency of microwaved oatmeal, so I’ll try the quiche this week.
In all honesty, I worked about an hour and half this afternoon to make both. That’s it. 45 minutes of that was bake time.
Another part of my weekend is grocery shopping. The hard part is not the going, it’s the coming home and putting away. In order to make quick meals and put together fast lunches, it is crucial that I clean, prep, and store everything efficiently. No more coming home and just throwing stuff in the fridge. If I can’t see the zucchini, I won’t eat the zucchini. Now if it was chocolate cheesecake, maybe. Zucchini..no.
I finally bought some basil plants. Stephen will plant these go in the garden soon!
Fresh herbs from the garden.
So, there you have it. A little weekend planning makes the week run better.