Happy Monday, friends!
How was your Easter weekend? We were pretty lazy around here most of the weekend, but after a few days of indulging, I woke up yesterday morning ready to do some meal prep for the upcoming week.
I know a lot of people do most of their meal prepping on Sunday for the week, but I’m usually so busy with blog writing + schoolwork + everything else on Sundays that the thought of adding something else in the mix seemed like a little much. However, the last few weekends, I’ve found that just rinsing a few cans of beans, cooking some quinoa and brown rice, and throwing a few veggies in the food processor to slice right when I wake up in the morning can be a total game changer for easy lunches when leftovers aren’t an option and can just help dinner go that much more smoothly.
So, in honor of staying organized, I thought I’d share my meal plan for the week. It’s a mix of my recipes + inspiration elsewhere, but all full of healthy, whole foods.
Monday: Chickpea Farro Soup via Two Peas and Their Pod w/ fresh bread (made in the bread machine via the delayed timer)* subbing quinoa for farro
Tuesday: Quinoa Black Bean Veggie Burgers w/ sweet potato fries and salad (similar veggie patty linked)
Wednesday: Barre3 Southwest Quinoa Super Bowls
Thursday: Ginger Soba Noodle Bowls
Friday: Veggie Frittata w/ salad
Do you spend any time on the weekend prepping food for the week ahead?