Happy Thursday! Anyone else feel like this month is flying by!? I say it every time but I truly cannot get a grasp on the time change! It messes me up and I’ve been wanting to stay in bed forever haha so if you’re in the same boat, we are in it together.
I finally got back to doing a Sunday meal prep this week which always feel great to start the week off with. I’m curious what day you do your meal prep? While still being new to sharing this newsletter, I want to share this on whatever day would be best for you! I know it’s nice to start the week off with some inspo if I share on Monday but easier to create your plan for the following week when I share on Thursday like I have been. Let me know below what day you’re typically in the kitchen doing your meal prep!
Meal Prep Tip: Be sure to have good storage containers!
Having good storage containers when getting into a routine of meal prep is a must! Not only do these help in keeping your food fresher longer, but they are also great if you want to pre-portion out your meals for the week. I have all of my tried and true containers and meal prep must haves over on my Amazon storefront. Everything from storing overnight oats, lunch boxes and reusable bags!
Back to what’s on the menu for this week! I loooved this week of meal prep and I’m so excited about these Egg & Bean Breakfast Taquitos that I now have stashed in my freezer. You know how much I love the Make Ahead Breakfast Sandwiches so I was really looking for something else that I could meal prep and keep in the freezer for. an easy breakfast option. These are SO good! I love to serve them with a little jalapeño creama or salsa. By becoming a paid subscriber, you’ll get access to this new recipe!
Here’s what we are making this week!!
NEW recipe (paid subscribers feature) Egg & Bean Breakfast Taquitos
Mediterranean Tuna Salad
Oatmeal Chocolate Chip Cookie Bars
Pickled Onions
Wash and store fruit & lettuce