Sunday Meal Prep is…back – along with 70/80 degree weather in London – no complaints here!
After our trip to Portugal in early April, I headed back to the States for 2.5 weeks to meet my niece, attend two weddings and see all sorts of family/friends. It was SUCH a great trip, but boy it is so nice to be back and settled – living out of suitcase gets old!
During my travels all over the US, I had lots of time on planes to think of great recipe/meal plan ideas that I’m so excited to share with you over the next few weeks. As always, I’ll write up the recipes during the week but here’s a snapshot of what I made this week:
Breakfast: Strawberry Honey Oat Bars (great grab ‘n’ go breakfast option when you are short on time) – similar to Nature’s Valley bars but softer and so much healthier
Lunch: Pulled Pork with Coleslaw (in an Avocado Yogurt Ranch Dressing) and Cinnamon Sweet Potato Wedges on the side – I cooked the pork with green apples and white onions, I think you’ll LOVE this recipe when I post it!
Dinner: Buffalo Chicken Salads – served over iceberg with cherry tomatoes, black beans, avocado, red onions and the Avocado Yogurt Ranch Dressing. Everything is prepped in advance, so all we’ll need to do after work is assemble and EAT!
Snack: ‘Clear out the fridge’ Egg Bake – I’ll post a picture of this on Instagram during the week, but here’s what I put in it in addition to eggs: Chicken, quinoa, black beans, tomatoes, avocado and feta cheese
Misc.: Chopped Lemons for my water all week – sounds simple, but I tend to use them more often when I pre-chop them on the weekend!
Let me know if there’s anything you’d like to see here on the blog – I’m always up for new ideas and as you can probably guess, I LOVE recipe testing!
As an aside, we went to Camden yesterday – I’ll write up a post about the area soon, but it’s a must if you haven’t been!