03/23/2026
This Week's Sunday Meal Prepping was a bit more time consuming for a few reasons:
1. I prepped not only for my partner and I, but also my partner's momma too. ☺️
2. I premade a few suppers and that took additional time.
3. I'm still trying to navigate working within a smaller space, but we're making it work!
And...I got it all done! 🙌
Breakfast ~
Gluten-free Sausage and Cheese Cornbread Muffins (for momma)
Gluten-free Flaxseed English Muffins with Spinach and Cottage Cheese Egglettes (for me)
Sausage Cheese and Onion Frittata (for The Man)
Lunch ~
Mediterranean Chicken Salad (for The Man)
Creamy Tomato and Pepper Soup with White Beans, Chicken, Bok Choy, and other veggie goodness (for momma and myself)
Snacks ~
Pepperoni and Cheese Cups (for The Man)
Berry Cottage Cheese and Greek Yogurt blended with Chia Seeds (for Me)
Greek Yogurt and Berry Parfait with Gluten-free Granola (for Momma)
Bone Broth seasoned with Garlic Salt, Onion Powder, and Cumin (for Me)
Supper ~
Ground Turkey Veggie Bake with Brussels Sprouts, Sweet Potatoes, Onions, and a sauce I made using leftover Broccoli Stems, Nutritional Yeast, Greek Yogurt, and Spices. I added a little Shredded Parmesan Cheese.
Honey Dijon Salmon over Cauliflower Rice and Green Beans
Lemon Herb Ricotta Chicken with Mashed Cauliflower and Broccoli
Extras ~
I cleaned lots of Berries for our toddler to snack on as well.
I'll be sharing all of the suppers with his momma as well. The inspiration for these meals was to pack in as many nutrients as possible while using a variety of whole foods.
The great thing about these meals is they can easily be reheated in the glass containers making it a seamless process to get supper on the table when time is short.
What are YOU doing to make your week ahead seamless?? 🤔