Hello all! It’s been a long week but in the best way possible. I’ve been inspired and motivated to do things. I’m trying to do little changes to help me back in my flow. This week I did do a meal prep but it more of a lazy meal prep. (I’ll be doing some blogging about lazy meal prep very soon.)
This week I had enough time to do a little meal prep so I did the things that were easy. I stocked the fridge with the usual fruits: blueberries, strawberries and this week’s new addition, watermelon. It’s been my goal to get Tiny Tot to eat watermelon and I think yesterday I succeeded.
I’ll keep it short and sweet so you know what was on tap this week. (I know, my picture taking skills need to come up another level. I’m working on that.)
For lunch, I did something easy with the chicken sausage and green beans. I just sauteed the stuff with some rice vinegar, sesame oil, and hoisin sauce. I ate this with a side of quinoa and brown rice.
Dinner was simple. We had turkey burgers with sweet potatoes and green beans. Remember when I use to love broccoli? I haven’t been able to eat since I was pregnant. I know the health benefits of broccoli are amazing, but I just can’t stomach it anymore.
Each week I show you the muffins I made not because I think you’re interested but because I’m working on trying new things. Joining the muffin club for moms club is meant for me to experiment with things I never would. The healthy muffins I’ve been trying lately are just what I need to dip my toe into baking. I don’t bake because I don’t like to keep sweet treats in the house. The healthy muffins are something both Tiny Tot and I can enjoy. Plus, it’s an easy way to get snacks out of the way.
This week’s muffin was a Sweet Potato Muffin. I made a lot of substitutions like whole wheat flour, coconut sugar, coconut oil, and half the sugar. My muffins are good, but a little dense and I’m sure it has to do with my exclusive use of whole wheat flour. I’m still learning the tricks of baking.