Have a busy week with people to see and places to go with little time to prep….So, to the freezer and frig I go.  Leftovers are the best.  Made my life super simple and prep was fast and easy.   I often make an extra this or that when I am prepping just for days like this.

This week I pulled from my freezer an extra healthy mini meat loaf from one of December’s Simply Yums and it is just as tasty as when I made it.  This prep also lets me bring it with me.  Easy to pack it up to keep me on track for breakfast and lunch as I travel a bit. 

I am enjoying this journey with food.  Learning about ingredients and new combinations.  Learning to stay on track even when I divert now and again.  Food is fun and delicious and wonderful to share.  Remember, it’s not an all or nothing sort of thing. I don’t do this perfectly….at all!  But I do give it my best shot.  As I get older it has become more important to me to work on staying healthy, however, that doesn’t mean I don’t step away from the plan.  I just don’t beat myself up for it anymore.  This is a life-long journey and I love how interesting it all is…good, bad, tasty and not.

What do you love about your food journey?  All insights are welcome.

This week’s menu:

  • Breakfast:                   Frig full Smoothie
  • Lunch/Dinner:            Left over lean meatloaf with rice and veggies
  • Dessert:                      Left over banana bread bars
  • Water:                        Gotta have it

Frig Full Smoothie:    Went to the frig and freezer for this smoothie – as well as the pantry. Kale and spinach left from last week’s prep and still good enough to use.  Almond milk, fresh ginger and turmeric (always have those in the frig); an aged beet (got it just in time I think), chia seeds, a bit of almond butter and a near the end cup of Greek yogurt.  Ran that all through the blender and added frozen pineapple, blueberries, and cranberries (I buy these up and store them for all year).

Leftover Meat Loaf with Veggies and Rice: Defrosted my frozen mini meatloaf and happily, it was as good as the day I made it.  I made the best and easiest side dishes to go along with it….roasted veggies and mixed wild rice.  Veggies are mushrooms, peppers (red and yellow) broccoli florets, and Brussels sprouts ( I did stop and pick up the Brussels sprouts today).  Made a super simple marinade of olive oil, garlic, Italian herb mix and lemon juice (all things I already had). Mixed them up and let them sit for a bit and them put them on a roasting pan and baked them for 20 minutes at 375 degrees and then broiled for 15 minutes more…..oh, so good.  Then whipped up the rice – 45 minutes with a bit of salt and olive oil.  Full meal all set.

Fruit Water:    Just Lemon, lime, orange, some of those frozen cranberries with mint leaves and chopped ginger.

Enjoy your week and take care of you. 

#StrongisBeautiful #Sweatis Sexy #HealthisHappy


Lentils with Roasted Veggies Ingredients
Lentils with Roasted Veggies Ingredients
Lentils and Onions
Lentils and Onions
Lentils and Veggies
Lentils and Veggies