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
I wrapped the sweet potato in cellophane paper and I microwaved them for about 8 minutes.
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
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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  1. Thank you so much for posting your weekly meals and recipes. I REALLY need to start making lunches ahead of time!

    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!

  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.)?

    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!

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

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

    1. Hello Tyree. This is my Instagram: :)