Sunday Food Prep

Hello!!

I know it’s been a while since I have done any #SundayFoodPrep – you can see my last one here but I have to admit between crazy working days and long weekend runs I really didn’t feel like spending a few hours in the kitchen on Sunday… Well, since I got plenty of sleep last night and no long run planned for this weekend I decided to spent these few hours in the kitchen today and food prep a little.

What did I make? Here we go…

Baked root veggies and brussels sprouts.

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Ground turkey patties with orange peppers in them – I cooked some today and froze the rest 🙂

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A jar of homemade mayonnaise using @M&M_taleoftworuns’s recipe (my mama in law)! It is my favourite and so incredibly yummy and easy to make! You can find the recipe here.

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Pork Dijon Honey (freezer meal for the crock pot). It is extremely easy and comes handy when I know I’ll be home late. All you need is to fill a freezer bag with 3lbs of pork roast, 3tbs of Dijon mustard – actually like wholegrain as well-, 1/4 cup of honey, salt and pepper to taste and a pinch of thyme. Freeze the bag and when you want to cook it make sure you take it out of the freezer the night before, add 1/2 cup of water and cook it in the crockpot for 8 hours on low. It is yummy!!

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And last but not least my very favourite oats and PB power bars. You can find the recipe here 🙂

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I also made eggs and ham cupcakes, which is the perfect breakfast or on the go snack.Screen Shot 2016-04-04 at 09.48.36

So this was all friends 🙂 Hopefully it’ll make our work week a little easier and it’ll help me get back on the healthy eating train since I’ve fallen off it pretty hard the past few weeks…

It is incredible how people think that since you are training for a half or a full marathon “You should be losing weight or at least maintain, right?!?!” Errrmm, short answer is no, not necessarily. It is pretty common to gain a few pounds while in training. In mycase those few are 8-10lbs. But I don’t see them sticking around for too long 😉 Back up on my feet and since my foot is fully healed by now I can’t wait to do some exercise!

Here is a great article by Tina Muir, about training and calorie restriction which I found very interesting.

Have an awesome week everyone!!

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Lemon & poppy seed cake

Hi friends 🙂

Here is a very easy and quick recipe for lemon and poppy seed cake. I love baking one on Sundays and have it as a snack, breakfast or treat throughout the week. It is also @mymamus approved 😉 – since the last one I baked lasted all and all 2 days!

 

Ingredients:

1 1/3 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter (~4 tbs) – i prefer to substitute with mashed avocado (~2 tbs)

3/4 brown sugar (or honey)

2 eggs

1 tsp vanilla extract

zest of 1 large lemon (or two smaller ones)

1 tbs lemon juice

3/4 fat free greek yogurt (plain or vanilla)

2 tbs poppy seeds

Preheat the oven at 400F (200C) and grease a cake pan (i prefer to grease with coconut oil). In a small bowl mix flour, baking soda and salt. In a large bowl whisk together butter, eggs, sugar, vanilla extract, lemon zest and juice and greek yogurt. Add all the dry ingredients and mix until smooth. Stir in poppy seeds.

Pour the mix in the pan (make sure it doesn’t cover more than 2/3 of the pan) and bake for about 30 minutes or until knife comes out clean from the centre. It can be stored in an airtight plastic bag or container for up to 5 days.

Enjoy!!!

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Red sweet stuffed peppers

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Hi friends,

I hope you are all having a wonderful week so far. To make hump day go by a little easier (and yummier 😉 ) I decided to share some of my old time favourite recipes today 🙂

One of the staples for me growing up was cheesy stuffed peppers that @mama_taleoftworuns used to make all the time!! I mean come on, being Greek and all, we LOVE stuffing things 😛 We stuff everything, from peppers to tomatoes and from pork to fish 😉

So this is a pretty easy recipe to follow. And you can use any type of (long) pepper you like. I prefer these green ones or these red ones.

Ingredients (for 4 large or 8 small peppers):

4 large / 8 small peppers

4 eggs

400g feta cheese (or white salad cheese)

2 tbs greek plain yogurt (could do without or substitute with cattage cheese)

1/3 cup milk (I prefer fat free)

1/2 tsp oregano

salt and pepper to taste (I prefer rock salt and freshly ground pepper)

In a large bowl whisk eggs together and then add milk and yogurt. In a smaller bowl crumble cheese and then add to the egg mix. Add salt, pepper and oregano and mix well.

Cut the peppers, in the middle if they are too long or at the head if they are smaller. Take out the inside stem and seeds but keep the outside stem to use as cap. Stuff the peppers with egg and cheese mix. Make sure that the pepper is stuffed all the way through.

Place on a pan and bake for 25-35 minutes (depending on how thick the peppers are) or until the top is a little charred. Let them cool for 5 minutes, serve and enjoy!! 😀

PS: they can be stored in the fridge for up to 3 days – they come pretty handy for Sunday food prep as they are packed with protein and make great lunches with a small side salad.

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Sunday Food Prep Inspiration

Hi friends! I hope you all had a great weekend 🙂

It was pretty busy for us around here. A long run, a date brunch, drinks with friends and some Sunday Food prep.

Let’s talk a little bit about Sunday food prep. I was inspired to start a few years back, from the legendary Lindsay over at The lean green bean. Her blog is an amazing “foodspiration” (food inspiration 😛 – no laws against bloggers making their own words right??)! And her recipes are to die for!! Really i couldn’t thank her enough for all this deliciousness every single one of her posts bring! If you haven’t checked out her blog yet…you are missing out!!

There are so many advantages in keeping aside a little time every Sunday to prep for the coming week. Imagine coming home from work at 6pm and have no clue what’s for dinner… For us that means either take out or something not healthy, and we don’t really do this anymore. There other advantages as well;

  • save money by planning your meals ahead every week
  • you don’t waste food because you know when and what to do with it
  • have an extra hour or two every evening to do something you enjoy (more than cooking dinner… 😛 )
  • peace of mind! Priceless! (who else hates as much as I do the question “What’s for dinner?” where everyone asks but no one gives any suggestions…)

I always spent sometime on Sunday to get ready for my new week. That usually includes planning our meals, doing some food prep, planning my experiments/analysis for the week, and scheduling in my work outs and runs. Despite common belief this does NOT take me endless hours and it really (no i mean REALLY) helps me to have a more productive week where i can actually fit in more things to do every day.

Here is my way of meal planning 🙂 Yes, i am still one of those old-fashioned Filofax lovers and yes my hand writing isn’t something to brag about…

So, what went down this week? Well since we had a bit of crazy weekend around here nothing extreme happened food prep wise. Just some basics to help us go through our week.

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  • lunches for me for the week with chicken and corn or turkey meatballs
  • green beans
  • chicken and pineapple soya skewers and HB eggs for snacks or breakfast
  • also there are about 3-4 baked potatoes in the oven

Sounds like a lot? Well it only took me about 1 hour for everything 🙂 Does that make you rethink Sunday food prep? I certainly hope so!

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