Weekly meal planner

Below is my custom weekly meal prep planner. I made this a while ago when I was bored and I use it for meal prep now. I have a bunch of these printed and I fill one out every Sunday to help me organize what I am going to eat that week.

It also helps me organize what groceries to get so that I stick to my budget rather than buy things I’m not going to eat. In the past I would just buy whatever groceries and then make what I can out of them to eat. A lot of times, I would end up throwing away stuff that went bad because I wasn’t really eating them and I hated doing that!!

Having all my meals laid out in front of me helps me narrow down exactly what I need to buy so I don’t overspend or waste food. It also helps me visualize how healthy or unhealthy I’m eating and it really takes the hassle out of thinking about what foods to eat that day.

It’s super helpful for block weeks when there is no time to do anything but study!

Weekly meal plan

If you want to try this, you can download for free here: Weekly meal plan

Let me know what you guys think (:

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My “go-to” comfort food

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My absolute favorite dish is Lo Mein! I don’t really like a lot of Chinese cuisine (nothing personal) but this is the one I can’t get enough of! This recipe is so easy to make and it is quite tasty! Not to mention, it doesn’t cost too much or take too much time to cook.

INGREDIENTS:
8 oz Cooked spaghetti noodles
1/2 cup green peppers
1/2 cup broccoli
1/2 cup white onion
1/2 carrots
3 tbsp vegetable oil
2 tbsp sugar
1/4 cup soy sauce
1/4 cup sriacha sauce (optional)
1/2 cup rice vinegar
2 1/2 tbsp sesame oil
3 cloves of garlic
1 inch of fresh ginger

RECIPE:
(Prepping the stuff first)

1. What I like to do first is chop all of my veggies and have them ready. This is the step that probably takes the longest. I make sure all of the veggies are cleaned and chopped and set to the side.

2. Next, I chop the cloves of garlic and ginger and also set aside. I mince the garlic and ginger. I don’t combine them just yet though so I chop  and place them separately.

3. I also measure out my sauces just to have them ready to go as well.

Now is where the fun starts:

4. In a semi deep pan or pot, I warm up the 3 tbsp of oil until it gets hot. I test the oil by throwing in a tiny piece of the minced garlic and once it starts to sizzle, that means its time to start!

5. Next, I lower the heater to a little less than medium and drop the rest of garlic in there. The garlic is usually simmering at that point. I saute it about 30 seconds and then I add the chopped ginger. I saute the two for another 30 seconds. The garlic will start to brown at this point but I make sure it doesn’t burn.

6. Next, I drop my veggies into the pan one at a time and saute with the garlic and ginger. I like to throw in the hard vegetables first and work my way toward the soft ones. For instance, I will throw in the broccoli first, saute for 15 seconds, then the carrots, saute some more, then the green pepper and last, the onion, etc.

7. Once all of the veggies are in there, I add the cooked noodles and mix with the veggies.

8. Next, I throw the sugar in there and mix.

9. Then I add the rice vinegar AND Soy sauce AND sesame oil and mix.

10. Last but not least, I throw in the Sriracha sauce. This one depends on how spicy you want your noodles to be. You can completely omit it or add 1/4 of a cup or just a little more depending on what you prefer.

I usually serve this with sweet carrots as well as roasted zucchini. I love to add Japanese Shrimp Sauce to the noodles after I’m done cooking and before I a

When I was first working with this recipe, I purposely left our the meat because I used to eat it as part of “Meatless Monday” meals and have never tried it with chicken or beef.

You can change the veggies or add more or replace them with other ones. This is one of those recipes that you can experiment with.

I hope you all like it! Let me know if you make any changes and how it turns out!

Easy & Nutritious Chickpea Salad

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Ingredients:
1 Can of chickpeas OR 1 cup of cooked chickpeas
½ cup of finely chopped parsley leaves
½ cup of diced tomatoes
¼ red onion
½ tsp salt
¼ tsp pepper
1 tbsp cumin
Juice from 1 lemon
3 tbsp olive oil

Recipe:
1. Drain the chickpeas and rinse with cold water. Do this if you’re using chickpeas from a can or chickpeas that are cooked. I usually put them in a strainer to rinse them and leave them on the strainer while I prepare the rest of the recipe.

2. Remove the stalk from the parsley and finely chop the parsley leaves and place in a bowl.

3. Add the salt, pepper, cumin, tomatoes, and onions to the same bowl.

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4. Add the chickpeas, olive oil, and lemon juice to the bowl and mix.

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5. Serve and enjoy!