Sunday, October 27, 2013

Weekly Food Prep

Besides confirming my sensitivity to gluten and eggs, the biggest influence the Conscious Cleanse has had on my life is the increased prep work and precooking I do on the weekends. I had planned meals, grocery shopped and done some prep work on the weekends for years, but now I spend several hours each weekend making sure that there is plenty of food we can all eat when we get hungry.

Since the focus of the cleanse is fresh, unprocessed veggies and fruits, it is really essential to precook a lot so that you always have something you can grab when you get hungry. In fact, the only time I get a bit frustrated while doing the cleanse is when I don’t have anything ready to eat when I am hungry. And it’s really my fault.

Since I have been spending more time prepping on the weekend, we are all  eating a lot better because most of my prepped food focuses on veggies.

Here is what I prepped for the coming week. Next week my prepped food will look slightly different as some of the things I made for this week are not allowed on the cleanse.

Meal Prep 1027
  • Veggie bags (carrot sticks, celery sticks, cucumber slices, and bell pepper slices)
  • Hummus
  • Grape cups
  • Lentil soup with onions, celery, and carrots
  • Black rice
  • Baked tofu (I sliced firm tofu and coated it with a mixture of rice vinegar, gluten-free soy sauce, and sesame oil and baked it at 375 for 12 minutes on each side.)
  • Sautéed onions, mushrooms and ground turkey 
  • Roasted Brussels sprouts
  • Roasted asparagus
I officially signed up for the Conscious Cleanse last week. Registration closes tomorrow, Monday, October 28, in case you want to join me. Smile

Questions: Do you meal plan? Do you prep or precook on the weekend? Do you have any tips you’d like to share? What was the highlight of your weekend?

Be well,