I’ve been asked quite a few times how I manage to stick with eating healthy while being a new mom. My answer is easy…
Preparation. Preparation. Preparation.
During the week I scribble down recipe ideas and bookmark recipes I want to try while surfing the web, so when Sunday comes, I’m ready. Take yesterday for example…
First, I glanced over things I already had, like fresh produce, that we need to eat in a timely manner. Since I stopped by the Davidson Farmers Market on Saturday (LOVE!), I already had stocked up on a few fresh items.
With these is mind I perused my recipes and decided what dinner should be for each night of the coming week. I make a point to keep new recipes to a minimum, so I don’t overwhelm myself if Hailey decides to throw her schedule out the window. I plan recipes that are relatively quick and easy, or recipes I can do most of the prep work for ahead of time. I also consider the week ahead and what our schedules are- for example, this Thursday I have book club, so I won’t cook dinner. This process takes about 20 minutes, so I can do it while Hailey plays in her exersaucer.
I also jot down snack, lunch and breakfast options for the week. I use Evernote, so the list I make on my computer is saved and able to be accessed from my phone (which I use at the store as my list)
Monday-shrimp fried quinoa and bok choy
Tuesday-slow cooker beans, sausage and kale soup
Wednesday-mushroom risotto and salad
Thursday-David frozen meal/book club
Friday- spaghetti and turkey meatballs and salad
snacks: kale chips, hummus, Greek yogurt, granola, apples, celery and peanut butter
breakfasts: bagels, eggs, oats, green monsters
lunches: leftovers, roasted butternut squash, goat cheese, lentils, salad, quinoa bowls
From the weekly plan, I generated a complete list of groceries needed, then went back and deleted any that I already have-example: I jotted down quinoa, but then checked and saw I’m fully stocked, so I deleted it off my grocery list). My list ended up looking like this:
to go coffee cups
2 inches fresh ginger
1 bag carrots
1/2 cup frozen peas
4 links spicy sausage
red bell peppers (3)
cannellini beans (dry)
Then, I hit the grocery with Hailey tethered to me in the Bjorn.
I stick strictly to the list, unless I see a deal too good to pass up. This week, it was a frozen James Food Mexican Casserole (marked down 50%), 50% off goat cheese so I bought 2 and a trip to the salad bar. I also had to swing by Healthy Home Market for some raw cashews, since HT didn’t carry any.
Grand Total for the week: $102.31.
I got home, unloaded and then the real important part took place- PREP. I was fortunate enough yesterday for Hubbs to watch Hailey for 1.5 hours so I could prep for the week, but even if he couldn’t have helped, I would have prepped with Hailey or after she went to bed because it is THAT important. It makes the entire week go more smoothly.
make ahead- batch of quinoa, batch of lentils, batch of cannellini beans, salad, kale chips
The total time (from thinking up dinners to having all the food prepped and put away) is about 3 hours. It may sound like a chunk of time, but it’s totally worth it to me. I never have to stress about what is for dinner. And at 2:00 when I realize I’m starving, I don’t have to cut up veggies or cook lentils, I just grab it from the fridge and eat it. Plus, I know I’m fueling my body with clean, healthy food that will keep my energy up.
Do you plan your weekly meals?
If so, what tips do you have to make it an easier process?
*The winner of the LOVE Grown Foods contest is JEN from My Inner Healthy!
Congratulations! Please email your address to me at Brittany@ahealthysliceoflife.com so I can send you the goodness