Sorry that I have been so terribly lame at posting lately. My sick leave ended on 19 February, and being back at work has not been very conducive to my writing. I am not very happy with the current situation nor with the solutions being bandied around to “fix” the problem. But that’s another story. Let’s just say that I come home from the office and the desire to blog or write fiction is low.
But one thing that I have been doing is sticking to my diet plan as prescribed by my surgeon and dietician.
I’ve started doing meal prep at the weekends to help me stay on track with getting the right amount of nutrients every day.
Last week, I focused on prepping an alternative breakfast to my usual yoghurt with muesli. I ended up making Ambitious Kitchen’s Healthy Breakfast Egg Muffin Cups–super easy to make and you can easily customise the recipe. I added ham, kale, mushrooms, plum tomatoes and mozzarella to my muffins. Two or three mornings, I’ve had my egg muffin cups instead pf yoghurt and been very happy. The only thing I’ll do differently next time is use cupcake liners next time since my nonstick muffin tin decided it didn’t want to behave like a nonstick tin and I spent a tad bit too much time having to scrub away egg residue (despite brushing oil on the tin).
My husband made a lamb ragù sauce for us, which we had for dinner a few times last week. I ate it with 30 grams of whole grain pasta, which worked with my still sometimes sensitive stomach. I found some gluten-free pasta from Biorì which I am going to try this week. It’s based on rice, buckwheat and corn, so will see if it’s to my liking.
Today, to prepare for the upcoming work week, I decided to try a recipe from Skinnytaste’s Skinnytaste Fast and Slow cookbook for Slow Cooker Chicken Burrito Bowls. I recently bought an Electrolux slow cooker and decided this would be the first recipe to try out in it.
My husband seemed a little skeptical at first but when the aroma began to tickles his nose, he couldn’t wait to try it. I am notoriously impatient in the kitchen, but this burrito bowl recipe is super-easy to follow and it takes care of itself. Just put everything in the slow cooker and let it cook. In the meantime, I was able to get some writing done and then take a walk and go to the grocery store to pick up items I’d forgotten to add to our grocery delivery list. When I came home, the slow cooker was counting down the last 3 or 4 minutes and it smelled divine. Once it was done, I shredded the chicken, added back to the slow cooker and stirred everything together. And the taste? YUMMY! It will make a great lunch (or dinner) with some brown rice or cauliflower rice to it.
I’m already looking at recipes to try for next week’s meal prep. Here are a few of them:
- Pinch of Yum’s Firecracker Vegan Lettuce Wraps
- Jamie Oliver’s Chicken Fajitas
- Ambitious Kitchen’s Thai Peanut Chicken with Purple Rice
What about you? Are you a #mealprepper and what have you got planned for the upcoming week’s menu?
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