Happy Thursday Friends! How is your week going? Mine is going pretty well I can’t complain, I’m getting the hang of things at the gym which is good! Speaking of that I’ve been working super long hours, which isn’t a problem for me because I LOVE it. However, that does make me short on time, so I’ve been meal prepping like crazy on Sundays or Mondays. This week I made us tons of salads to grab and go for the week.
For Paul’s salad we usually do spinach, hemp hearts or walnuts, cranberries, carrots, dressings and sweet potato sticks. For me I’ve been doing pepper jack cheese, jalapeno cashews, shredded carrots, organic Grass-fed cheddar cheese, and salsa. He tops his salad with whatever protein we have on hand like tuna or recently left over turkey. I’ve been topping my salad with ground chicken chorizo meat because it goes well with the jalapeno cashews.
I wrap the top of them with saran wrap to keep them extra fresh which I find works well. We also keep the protein separately until the night before. Paul usually does tuna salad or chopped grilled chicken, then he adds it to the salad the night before. I’ve been doing chicken chorizo since it goes well the jalapeno cashews. It’s been working out really well, stacked and ready to go!
I’ve done a fair amount of meal prep before but never made a bunch of salads before. It’s definitely working out well! Mr. Hungry has also been helping out with dinner a lot, check out last night’s beautiful dinner salmon and broccoli.
Pretty awesome right? It’s raining it’s pouring the old man is snoring… it’s been raining the last couple days which I love. Namely because now that I don’t have a 45 minute commute I don’t have to panic about the freeway traffic. It’s the little things people!
Question of the day:
How much meal prep do you usually do during the week?
How do you decide who cooks?