Meal Prep – January W1

December was a month of winging it. After managing to lose 7 pounds I spend a lot of time scrambling in the evening to fuel properly before or after training and at lunch time I tended to eat soups and salads that may have not provided me with enough protein.

With the renewal of my Rogers cell phone contract I had the opportunity to get a free standard subscription to Texture – formerly Next Issue – which allows me to have access to a number of magazines that have a large number of healthy, flavourful recipes and include the nutritional information.

Below I have listed what my #mealprep consisted of for last week, modifications made and my thoughts on the dish overall!

Breakfast: Flaxseed Oatmeal With Blueberries (Cooking Light January/February 2016 Issue)

This breakfast was filling and hearty! I prepped the oatmeal and topping on Sunday evening, but stored the two separately in the fridge. Each morning I would portion out the oatmeal and top with the blueberry/pecan mixture before heating at work once I arrived.

Modifications: replaced the 1/4 of whole milk with unsweetened almond milk, replaced the 1 tbsp of blueberry preserves with extra blueberries and added one tbsp of fresh honey after I heated each morning.

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Lunch: Chicken Kofte w/Greek Yogurt Tzatziki & Super Food Salad (Cooking Light January/February 2016 Issue)

A tasty and filling lunch! I prepped 8 of these patties on Sunday and took two for lunch topped with PC Tzatziki Greek Yogurt Dip and either Eat Smart Super Food Wild Greens & Quinoa Vegetable Mix or the Eat Smart Super Food Sweet Kale Mix. This little chicken burgers held up great in the fridge over the course of the week and were fantastic when reheated in the microwave for 1 minute.

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Dinner: Pork with Chunky Apple Sauce (Cooking Light December Issue)

I don’t tend to eat a lot of pork but when I have a craving I like to fulfill it! This recipe looked good to me as it had a hearty applesauce that topped the pork and a fantastic season mixture that was sprinkled on the pork before it was cooked. This dish was hearty and full of flavour, it was a dish that also seemed to sit and digest well pre-run which as we know sometimes can be difficult to find something that you can eat before heading out for an hour long run!

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Snacks this week included the standard raw almond + raisin mixture, apple, banana and some canned pears a few of the days. Along with a bit of raw organic chocolate left over in the office post holiday season!


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