Meal Prep Week 3–MATCH WEEK!!!
Happy Monday everyone!
I know I posted to my instagram yesterday (@dietlessdietitian if you don’t already follow!), but I wanted to provide a few more details today!
So this week is HUGE for Cameron and I–it’s officially MATCH WEEK! We actually just found out about an hour ago that he has officially matched SOMEWHERE for ENT (ear, nose, throat) Residency! We will find out on Friday where that place will be. Goodness my heart has been racing all morning. Anywho, what this means is that on Friday the entire medical school class will meet and at noon they all open their envelopes revealing where they will be spending the next x years of their lives! Talk about tension.
Cameron’s whole family as well as mine plus some close friends are coming into town for this occasion. Cue my already elevated stress levels approaching maximum. Knowing that this week will be a tad anxiety filled, I have scheduled myself lots of things to do after work each night to prevent dwelling over finding out where I am going to be for the next 5 years. That being said, I needed this meal prep this week to make sure that not only will making meals be easier, but also to make sure we are still getting plenty of good nutrients despite a high stress situation.
This week I made some peanut butter energy balls (Cameron’s favorite) as well as some chocolate chip muffins made with almond flour and oat flour (recipe by Ambitious Kitchen) for easy snacking.
These energy balls are extremely easy to make: 1 cup oats, 1/2 cup peanut butter, 1/3 cup honey, 1/4 cup ground flax, 1/2-1/3 cup chocolate chips, and a splash of vanilla. Mix all the ingredients together and roll into small balls and keep in an air tight container in the fridge! Yes, that’s all it takes and they are great for satisfying that sweet tooth without any guilt!
I also did my usual washing and cutting of fruits and vegetables for snacking or to be added to meals. Pre-cutting and massaging my kale with a little olive oil and lemon juice is great for a salad or bowl base–same with the Eat Banza pasta shells. And lastly, I roasted some acorn squash.
Minus the actual roasting/baking time all this took me ~1 hour… actually I lied, 1.5 hours because Cameron and I spent about 30 minutes chopping the acorn squash and shaving off the skin only to find out the skin is quite edible… oops. So…. learn from my mistakes! You can eat acorn squash with its peel and it is apparently very tasty and nutritious!
Today for lunch I am munching on a bowl of eat banza salad with kale and lots of other veggies and have a muffin calling my name when that afternoon hunger hits!
I hope you all have a great week!!