My Meal Prep This Week

Today’s post is going to be about my meal prep this week! Before I dive into it, I just want to let you know that this isn’t going to be a post full of “proper” recipes, though I will include some links. This post is to inspire you to try something different if you’re stuck in a rut!


I made one of my favorite easy meal prep breakfasts this week.

Overnight oats!

These I’ve seen in glass jars, but I have plastic containers I use.

My ratio/recipe goes like this: 1/2 cup oats (regular, not quick oats) + 1/2 cup water + 1 Tablespoon chia seeds + 1/2 serving protein powder. Mix, then pop in the fridge at least overnight. Serve with milk of choice and anything else–nut butter, chocolate chips, berries, etc.

You can make more or less, depending on how much you want per serving. I used to do 1/3 cup oats and water, but upped it to 1/2 cup to fill me up. Chia seeds are optional, but I like the added nutrients and gooeyness they add. (Is “gooeyness” a word?)

Lunch & Dinner

I made two options for lunch and dinner: turkey quinoa burrito bowls and Korean beef bowls.

I made 4 servings of each.

Turkey Quinoa Burrito Bowls

The burrito bowls can be eaten as a bowl, of course, or can be heated and put in a tortilla. I only add things you’d want microwaved in the container, so extras like Greek yogurt, cheese, cilantro, salsa, etc. can be portioned separately if you’re not eating at home. I do caution when you portion these out to not get overzealous–it’s about making a serving, not filling the container!

This one is easy enough–brown ground turkey, add taco seasoning (I have a recipe for my own herethat doesn’t include sugar, which I’ve grown to dislike in my time abroad). Add in some veggies like bell pepper and corn and make sure you add more salt and pepper!

Tip: I like to add a pat (roughly 1 Tablespoon) of butter to turkey for some richness.

The quinoa I made into cilantro lime quinoa–a play on Chipotle’s white rice. Do look for a recipe online if you want to try it! I through random things into mine.

I also made pinto beans inspired by Chipotle. You can find copycat recipes online; I added some chirizo for color, flavor, and texture.

Instant Pot Korean Beef Bowls

I’ve used this recipe from Simply Happy Foodie before, save for the rice since I don’t have an extra pan that sits inside my Instant Pot.

This time I kept the sides simple with hard boiled eggs, wilted garlicky spinach, and rice. Does anyone else smile whenever they read “garlicky”?

Snack Box

I’m gonna be real–I need snacks. I rarely eat a full meal like my husband; I prefer smaller meals of 300-500 calories. I make exceptions when I’m out or for pizza and nachos.

As many of you have realized in your own lives, having endless snacks isn’t healthy because you end up eating far too many calories. So. I portion snacks out into a fun little sampler.

This time I wanted to focus on veggies and protein. I decided to use a hard boiled egg and Ranch Greek yogurt for protein, as I’m not the biggest fan of meat in every meal, and the lunch and dinner options are full of it.

Also, full disclosure, I cheated and bought Ranch dip seasoning packet this time because I haven’t mastered getting the tanginess it has in my homemade seasoning mix. Link a recipe below if you’ve found one!

In each box I’ve included:

  • Hard boiled egg
  • Ranch flavored Greek yogurt
  • Baby carrots
  • Strawberries

I also made a couple PB&J sandwiches–wrapped separately–if I’m feeling particularly hungry.

One thought on “My Meal Prep This Week

  1. Cindy Might says:

    I like your “cupcake” dividers! 🙂 on the garlicky and of course gooeyness must be a word! Thanks for the ideas! Overnight oatmeal! I forgot about that option! Good idea!


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