Meal prep for me happens when I run out of the previously prepped meals, never falling on the same day of the week, so I don’t run out of room in the fridge. I’m in the bulking stage of weight lifting, so you’ll see a lot of protein and carbs with a portion of fat here and there. This week we had:
Meatloaf is super easy to make, but sometimes really hard to eat the correct portion. Welcome to meatloaf Muffins. A 12-cup muffin tray filled with a 1 pound meatloaf recipe equates to 2 Muffins per serving, for this recipe. I use myfitnesspal to add up the nutritional info of ingredients to tell me the calories, and you can edit all of it afterwards to change the recipe! Cheeseburger meatloaf Muffins, with bacon and pickles, with a side of greens and legumes.🍔 💖🥓
I purposely mixed my veggies like this because I so badly need to eat more of this mixture.
Boyfriend is very excited for this recipe, as cheeseburgers are one of his favorite things to order.
I bake 4-6ounce salmon fillets with random Asian sauces in my fridge to grab and go during the week. This week I paired 1/2 Gluten free Canyon Bakehouse Everything bagel, 1 Tablespoon Daiya plain cream cheese, and frozen Norwegian salmon topped with homemade peanut sauce.
Variety of Sun Warrior* protein bars, I hadn’t tried them until now so I bought the variety pack. I’ve determined I don’t care for the Salted Caramel. The cinnamon roll ones, though 🙌🏼. These made snack time more nutrient packed, and saved a lot of time for me.
This was all in addition to my usual 2 meal replacement macronutrient shakes and 1 bar. I alternated between Salmon and meatloaf, except on days where I worked really hard and needed both. I threw in a 16-hour intermittent fast Wednesday, the day after my rest day, to give my digestive system a break, and to honestly just take a break from eating. There were several days in a row I was eating over 2,000 calories just to keep up with my burned calories, and it got annoying eating ALL THE TIME. Yay for rest days and intermittent fasting!
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What did you eat? What are some prep tips you’ve learned so far this year?