Weekly Prep Returns

Now that we have our new kitchen, I've been more in the mood to cook in a new, lovely environment.  So much so, that I even got back to my weekly prep.  I developed a bad habit of not bringing my lunch to work every day and I needed to stop that stat.  Having healthy options in the fridge will do that quickly!

The first thing on my list- egg salad.  I usually think of it as a summer food, but it's pretty awesome if you think about it.  It has protein, healthy fats, and can include some veggies if you spike it like I do.

My recipe is simple:

• 5 medium eggs, boiled and chopped
• Chopped celery and onions- 1/4 cup each
• Paprika
• Dill
• Salt and Pepper to taste
• 1.5 Tbsp organic mayo
• 1 Tbsp yellow mustard

Just mix all ingredients and refrigerate for 30 minutes or eat right away. 

 Next on my list was tabouli. I also made it before here with quinoa instead.  This time I went with whole wheat cous cous.

 I used all the same ingredients, except for subbing halved cherry tomatoes instead of whole tomatoes:

• 1 cup minced fresh parsley leaves
• 1/2 cup finely chopped green onion
• 3 tomatoes, diced
• 2 cucumbers, seeded and diced
• 1 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon sea salt and pepper to taste

To round out my prep, I roasted a pound of butternut squash with olive oil, paprika, salt, and pepper.  The silly people on the package say it serves 5.  I don't think they met me.
 

After all that prep, I was ready for a snack and had some kiwis.  They have been sitting in my fridge for weeks and were so good!  Now I'm set for a few days and won't be tempted by the hot bar.

The holiday drinks at the Starbucks in my building may be a different story though!

Any new meal planning or prep ideas that have been working for you?