Food Prep: Part I

Hello future fancy food preppers!

Do you often find yourself salivating over your friends’ well balanced, veggie heavy no filter needed on Instagram lunch? Good news: this can be you!

Preparing meals and snacks for the week ahead saves time and money, two things we often complain about not having enough of.

There are many great blogs out there that go into detail creating spreadsheets, shopping lists and other complicated yet effective ways to manage food prep. Luckily for you, I don’t do any of this out of sheer laziness.

I have, however, compiled recipes, pictures and tips for ways to kick off your food prep TODAY!

To start food prepping, it is best to start small so you don’t get overwhelmed and discouraged. Pick a day and time that will allow you about one hour of food prep time. Anything more than that isn’t worth it (IMO). The golden rule for saving money while food prepping is to use what you  have. There is no point in spending an extra $25 a week on food so you can prep- you may as well just buy the convenience foods you are trying to avoid. I suggest that you start by prepping breakfasts and then once you have mastered this, move on to lunches, snacks and dinners.


By far my favorite meal of the day! Unfortunately, this also is the meal that is most likely to be skipped and that many find they don’t have time for. This post takes the work out of your breakfast.

My love of oatmeal bakes and “muffins” fit perfectly here. Just pour the ingredients in a mixing bowl, mix and then add to muffin tins or a 9×13 baking dish. Bake muffins for 12 min, or if using a baking dish, about 30 min at 350. While these bake, you can move onto other food prep items or nap. I vote for nap.

            Peanut Butter Chocolate Chip “Muffins”-Sure to be a favorite on-the-go breakfast! This recipe yields 14 muffins for me at 82 calories each but can easily be doubled to meet your needs. Combine 2 ½ cups old fashion rolled oats, ½ tsp baking powder, ½ tsp baking soda, 1tsp cinnamon, ½ tsp salt, ½ cup peanut butter, 2 cups of water, 2 eggs and ¼ cup of chocolate chips. Pour into muffin tins.

Oatmeal Bakes- See above. Minus the “pour into muffin tins” part, add “pour into baking  dish”. You can really play around with whatever flavor you would like. For example, not a fan of peanut butter? Suck it up and eat the peanut butter. Add a sliced banana or a cup of fresh berries instead. Walnuts or almond slivers are also great options. Just make sure to keep the dry ingredients and water ratios the same. I also love incorporating eggs into this recipe for protein to keep you fuller longer.

Breakfast sandwiches are also a great, money saving way to fit breakfast into your life. These tasty treats can be frozen up to six months when wrapped individually in aluminum foil.

Egg & Cheese on English– On your food prep day, bake desired amount of eggs (or egg whites) in non stick muffin tins at 350 for about 30 min, toast your English muffins and then add cheese, making into sandwiches.  Low sodium meat or turkey bacon can be added as well for extra protein. To thaw,microwave for about one minute, allow to cool. BONUS: This recipe makes #carfast* and #deskfast* so much easier.

I’d love to see all the #fancy things you have come up with for your breakfast food prep! Leave a comment below letting me know how things are going for you and what you thought of those yummy oatmeal “muffins”. Feel free to follow me on Instagram @agoulette and/or use #Fancyfoodprep to share your adventures in food prep!


*carfast = breakfast in the car
*deskfast = breakfast at your desk

Because this just can’t be reality every day… 



One thought on “Food Prep: Part I

  1. deskfast! love it. I do that every day even though I work from home. you would think I would eat a proper breakfast at the table. maybe I should so I don’t spill things into my keyboard 🙂 love me some food prep!! obvs.


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