Monday, July 15, 2013

Food Prep for the Week

Hello friends! I hope you all had a wonderful and fit-tastic weekend. My weekend was pretty uneventful, but I was able to rest and recuperate from the work week. I ran 8 miles on Saturday and then I decided to do a long circuit workout on Sunday. It was pretty intense, but it felt amazing. Here's what I did:

2 mile warm-up
 
Followed by
3 sets of:
Jumping jacks x50
Weighted squats (holding a medicine ball over-head) x20
Squat jumps x20
Alternating lunges (each leg) x20
Burpees x15
Push ups x25
Mountain climbers x30
Crunches x50
Plank hold x30 seconds
400 meter run
Stairs (4 stories high)
*No rest in between circuit workouts, but a 1:30 minute rest between sets.
 
I must admit that I felt pretty drained after that workout. I had plans to go to a pool party later in the afternoon, but my body said "NO WAY!" Anyway, I ended up going to church and then I went home. I spent the rest of the afternoon watching movies and relaxing.
 
I watched The Call
This flick was awesome!!
 
 
Then I watched Playing for Keeps
Gerard Butler is the ultimate hottie ;)
 
 
 
After watching the movies I did the usual: Sunday Night Food Prep for the Week. Here's a quick glance at what I prepared:
 
On the menu (from left to right):
 
Lunch: Grilled chicken with sweet potato
Lunch (side dish): Black bean and corn salad
Snack: Hard-boiled eggs
Snack: Hummus
Snack: Cherries
Snack: Peaches
Snack: Walnuts
 
 
How I prepared the meals:
 
I prepared the chicken with garlic powder, parsley, oregano and basil. Then I cooked it on the
barbeque.
 
 
I wrapped the sweet potato in cellophane paper and I microwaved them for about 8 minutes.
 
 
Ingredients:
2 cans black beans, rinsed and drained
2 cans corn, rinsed and drained
1/2 tsp cumin
1/2 tsp ground black pepper
1/2 tsp sea salt
1/2 tsp parsley
1/2 tsp oregano
1/4 cup balsamic vinegar
2 tbs olive oil
 
Directions:
1. Mix together balsamic vinegar, oil, salt, black pepper, cumin, parsley and oregano.
2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing.
3. Cover and refrigerate overnight.
 
 
I got 2 cartons of eggs and placed the eggs in two pots and cooked them until ready.
 
And voila, meals for the week were done!
 
What did you do this weekend?
 
 
 
-------------------------------
I'm grateful for spending Saturday
night with my parents and sister. My dad cooked
dinner for my mother, sister and me.

 
 

 
 
 

 
 
 


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8 comments:

  1. Thank you so much for posting your weekly meals and recipes. I REALLY need to start making lunches ahead of time!

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    Replies
    1. It'll seem daunting at first, but then as the work week progresses you will thank yourself for doing it. It saves time and money!

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  2. I love that you post these. They are simple and easy to do. Thank you. Quick question: Do you measure how much food you put in each container (chicken, sweet potatoes, etc.)?

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    Replies
    1. Thank you Tiffany! I don't precisely measure the food, but I try to keep the portions small. For example, the chicken breasts were pretty big and thick, so I cut them in half to make one portion. Second example, I try to grab the smallest sweet potato because as you know, some of them are huge. The only thing I did measure was the black bean and corn salad. I put 1 cup into each container. Hope this helped!

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    2. My pleasure. Let me know if you have any other questions...

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  3. Do you have an instagram where you post similar things?

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    Replies
    1. Hello Tyree. This is my Instagram: Instagram.com/erikahuertare :)

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