One of my goals this month before baby came was to pack my freezer with healthy meals and snacks for easy thawing and eating at all hours of the day. I batch cooked meals little by little on the weekends, freezing in individual portions to maximize freezer space and allow for quick heating and eating. My goal was to make things that could be eaten with one hand or eaten quickly, meals that my family and friends can heat up and prepare easily for me if needed, and foods that were packed with nutrition and nourishment. I also made sure to include plenty of breakfasts, smoothies, snacks, and lunch foods, in addition to traditional dinner or entree meals. For anyone else looking to do the same, here are some of my blog favorites that fit these criteria.
Snacks & Dessert
This week’s menu is all about easy to make, easy to eat on-the-go meals. With baby coming, I’m also continuing to stock up on easy handheld and freezer friendly meals. Make ahead, heat up in the oven, and go!
- Wash and chop all veggies.
- Make cauliflower fettuccine sauce.
- Make peanut sauce for stir fry.
- Prep smoothie ingredients and place in freezer safe bag for easy mornings.
- Monday: Cauli-power fettuccine alfredo with side salad
- Tuesday: Kale salad with root vegetables
- Wednesday: Mediterranean chickpea calzones
- Thursday: Kitchen sink peanut stir fry
- Friday: Sweet potato lima bean soup
Lunches: Kale salad on repeat plus leftovers
Breakfasts: More smoothies! Loving grapefruit in the morning to keep the winter sickness away!
It’s warming up here in Texas, despite a few chilly days. So in true January reset fashion, I’m whipping up large batches of soups to keep things easy through the week, add extra veggies to my day, and have extras to freeze for after baby comes and I need a quick meal. Balancing the warm soup with cool, veggie packed smoothies, and a handful of comfort foods to keep it fun.
- Make banana bread muffins.
- Wash and chop all veggies.
- Make freezer packs for smoothies – add all ingredients except liquid to a freezer safe bag and freeze until ready to use.
- Toss extra veggies with lettuce for a quick side salad during the week.
- Make cashew sauce for cabbage salad.
- Make a quick vinaigrette for salad by mixing equal parts oil and vinegar of choice with salt and pepper to taste. Store in fridge.
- Monday: Spiced red lentil, tomato, and kale soup with whole grain bread
- Tuesday: Shepherd’s pie with side salad
- Wednesday: Chopped cabbage salad with cashew sauce
- Thursday: Spicy cabbage soup with whole grain bread
- Friday: Broccoli potato soup with side salad
Lunches: Leftovers from the day before to keep it simple.
Breakfasts: Smoothies! Chilly but nourishing to stay healthy this season. Also muffins for a heartier option or a midday snack.
Happy fresh start to the new year!
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