Quick and Easy Breakfast and Lunch Meal Prep

This week, I hurt my tailbone, so Sunday I did some meal prep knowing my husband would be taking care of my son and I for most meals, lunches have never been his specialty so I wanted to do some meal prepping to help ease this responsibility for him. Since standing was easy just bending and sitting were hard, this was an easier task.

Image result for breakfast burrito

 

First I made a breakfast burritos, it’s a quick easy breakfast that can be made in advance and heater at work in the microwave or toaster oven. This recipe makes approx 10.

 

Breakfast burritos 

You will need: 

2 frying pans, 1 spatula, 1 whisk, a knife and a cutting board, tinfoil

Ingredients:

1 package of natural selections bacon
10 – 12 brown eggs – we also enjoy a free range in my household
1 cup of grated cheese – I really enjoy tex mex cheese.
1 pepper of your choice – I chose an orange bell pepper
2 cups of fresh spinach chopped
Hot sauce
Mustard – I am a big lover of mustard so I always have mustard with eggs – totally preference
salt and pepper to taste
10 whole wheat tortilla shells

Steps:

  1. Step one, fry up the whole package of bacon. Keep it as a strip.
  2. Scramble your eggs, once to the preference you like, add spinach, cheese and peppers.
  3. Once all ingredients are cooked, lay out your tortilla, add ingredients as follows: Bacon, Eggs, Salt and pepper, Sauce. Then fold, bottom up and over your ingredients then sides in and roll!
  4. This should make enough for 10 burritos. I wrap mine in Tinfoil and then place in a Ziploc, if you plan to use a microwave you can always put these in a microwave friendly container.

Image result for eggs

My Go To Filling Salad. 

I am not a salad person, nor have I ever been. Salads are not my idea of fun, but this salad fills me up and it tastes delicious!!

This recipe will make 1 salad to pack. You can multiply this recipe depending on how many you make in advance.

Image result for Salad greens

You will need: 

A knife, cutting board, container for dressing, container for salad.

Ingredients:

1 hard-boiled egg – peeled and chopped
2 hand fulls of spring mix salad greens
1 cooked chicken breast chopped – depending on the size sometimes I only use half.
6 grape tomatoes
2 tablespoons of pecans
2 tablespoons of feta
2 tablespoons of chopped red onions
1/4 cup of chopped cucumber
1/2 a bell pepper – color to your choosing
1 tablespoon of President Choice’s Maple Balsamic Vinaigrette dressing

Steps: 

  1. Mix all ingredients into your container. Put the dressing in a separate container, I like to pack this in a big enough container that I can add the dressing and shake it at work. This salad stores really easy so making a few a couple days early is okay!

Enjoy!! 

FullSizeRenderxOx Chelsea 

Some Tips for the fruit lovers mom

I have spent the last 20 months raising my son, one of his favorite things is fruit. We always seem to have a ton of fruit on hand and I have spent the last year trying to figure out how to serve it and keep it fresh and when is best to eat it. Here’s a few tips I have discovered! 

A few of our Daily Staples:

Apples – When I was pregnant all I would eat was BAGS of cut up Golden Delicious apples – my personal favorite type of apple! I have found that the best kind to buy to ensure they last long is Golden Delicious or Ambrosia. These two I have found last the longest AND my little one doesn’t mind the skin! Other flavors of apples Pearce MUST have pealed which can lead to a lot of work! When you bring these BC treats home soak for 15 mins minimum in a bath of 8 cups water 1 cup vinegar then let dry on the counter before putting in the crisper in the fridge loose.
– the best way to prepare for kids with fewer teeth is peeled with small cubes, 1 apple – 1/2 teaspoon of lemon juice to keep from browning in a sealed container.
– kids with lots of teeth (like Pearce) for day care we cut as above for their guidelines, for home we slice the apple into thin slices and leave the skin on
– we also do apple sauce as a night-time snack when purchasing make sure you read the ingredients and that you don’t buy anything with more than 2 ingredients : apples and ascorbic acid everything else is extra or sweetened which kids don’t need!

Strawberries – I don’t know a single person who doesn’t love STRAWBERRIES! This info was actually very easy for me to find as my mom works for the Strawberry Council. These berries are usually super easy for kids with teeth or no teeth, so if your little one is teething, try giving them a soft whole strawberry and be sure to supervise, otherwise cubed is perfect. To keep strawberries fresh longer store as per below:
1. Wash ONLY before eating
2. Leave the stem on as LONG as possible
3. Don’t let one berry ruin the bunch – check daily for berries going bad and remove from the bunch
4. Store in the fridge if not using same day – store in a partially closed contained, line with paper towel (putting between layers if stacking),  and if using original container wash thoroughly.

Blueberries – In BC these are a staple, come August it’s all about buying as many as you can to eat, freeze and save to enjoy all year! When Pearce was about 3 months he started teeth, so we put frozen blueberries in the mesh teethers and he fell in love!! Blueberries have so many options, smoothies, yogurt, or just on their own. Keep in mind if your little one eats too many you will have dark poop, don’t worry its just the berries!  The best way to store them is:
1. SORT – remove all the bad ones!
2. Pull of the stems
3. Soak for min 5 mins in a vinegar bath 1 part vinegar 3 parts water – after be sure to rinse the vinegar off
4. DRY! – best way lay a dish towel down and let them dry for an hour on the counter
5. store in a breathable non-metal container with paper towel on the bottom and between the rows.

Bananas – These gems are amazing for little ones, an awesome night-time snack to get baby to sleep longer – or so a few mom friends have said. Bananas are good because they are EXTREMELY safe, just be sure that if your little one is a new eater you don’t give them to big of a piece for them to shove down their throat. Bananas are best stored at room temperature.

Kiwis – When I was a kid my older sister taught me to cut a kiwi and I never thought much of it until my little sister was over and I told her to cut a kiwi and she didn’t know how! the best way to cut a kiwi IMO is to cut the kiwi in half, then take a spoon and scoop it out. Then cut the two halves into cubes. I suggest only cutting night before or day of eating. Kiwi’s are best stored at room temp until ripe then put them in the fridge in a bag.

Dried fruit are also great treat for little ones so if you have a dehydrator start experimenting for delicious treats,  my favorite is definitely pineapple and mango! You can also buy these in a store but they can get a little pricey. Pearce is a huge fan of raisins and pineapple.

Here is a Breakdown of where to store your fruit: 

Apples – washed than loose in the fridge in a crisper
Bananas – on the counter
Stone fruit (peaches, plums etc) – on the counter until ripe then in a bag in the fridge.
Berries – Fridge
Citrus – on the counter
Grapes – in the fridge in a bag – we do off the vine in an open container
Kiwis – on the counter till ripe then in a bag on the counter
Mangos and Melons – Store on the counter until ripe and then in the fridge in a bag
Tomatoes – on the counter, uncovered or if very ripe in the fridge

Best Time of Day to eat Certain Foods – this is more for us adults but can also effect our little ones.

Cheese 
– best eaten for breakfast in moderation helps to prevent weight gain and bloating
– worst time eaten for dinner – cheese is heavy to digest eating for dinner can lead to indigestion and weight gain.

Figs & Apricots
– best eaten for breakfast to boost metabolism and warm up the digestive system
– eating for dinner can lead to indigestion and gas troubles

Dark Chocolate 
– Best eaten for breakfast giving you anti-oxidants which reduces aging and lowers risk of heart disease
– worst eaten as a snack, can increase body fat

Rice
– Best eaten for lunch as metabolism is higher during the day, giving you lots of time to use up the carbohydrates
– eating rice for dinner can lead to weight gain

Tomatoes
– Best eaten for breakfast will improve digestion and increase metabolism
– Eating tomatoes for dinner can cause stomach swelling

Oranges
– Best eaten for a snack to improve digestion and increase metabolism
– Eating oranges for breakfast can cause stomach irritation and gastritis

Nuts
– Eating nuts at lunch time can lower your risk of blood pressure
– eating nuts at dinner can lead to weight gain

Milk
– Best when enjoyed at night slightly warmed will help get a good nights sleep
– worst when had for breakfast – unless followed by increased physical activity as milk can be hard to digest

Potatoes
– Best eaten for breakfast to lower cholesterol and because it is rich in minerals
– Eating potatoes for dinner can lead to increased weight gain

Apples
– Best eaten for breakfast, because apples contain pectin it helps lower blood sugar and cholesterol levels
– When eating pectin for dinner it is harder to digest at night it also increases stomach acid.

Bananas
– Are best eaten at Lunch time, to strengthen immune system and improve skin
– Eating bananas for dinner can lead to mucus formation and disturbed digestion

 

I hope you guys found this helpful, I am always looking up how to keep things lasting longer. If you have any tips please share!!

xOx Chelsea 

Red Cabbage Chili

Last year my husband and I challenged ourselves to do a “Meatless March” this month was SUPER tough for me. I really love meat, I enjoy cooking and thought this could be cool. During that month I made a red cabbage chili that I constantly crave now but I add meat now! So here it is!  If your kid is anything like mine you also struggle to have enough arms! This meal is quick and easy and super tasty!


Recipe :

1 cup of red cabbage finally chopped

1 yellow onion

3 stalks of celery

1 large yellow pepper

1 can of chickpeas (drained)

1 can of red kidney beans (drained)

1 can of black beans (drained)

1 can of diced tomatoes

1 cup of water

2-3 chili peppers in adobo sauce

2 tbsp of chili powder

1 tsp of cinnamon

1 tsp of salt

1 tbsp of pepper

1 tsp of cumin

1 tsp of oregano

2 tbsp of olive oil or coconut oil

1 lb of turkey or beef ( I prefer beef) or do no meat

Directions :

There are 2 ways you can do this, the first is throw it all in the slow cooker and put it on for 8 hours or!

Step 1 :

Chop all your veggies and heat 1 tbsp of olive oil in your pan. Once the onions are nice and transcluscent, then transfer veggies to a large pot.


Step 2: (skip if doing vegetarian)

Heat last tbsp of olive oil and brown the meat, season with salt and pepper to your choice. Then transfer to large pot.


Pictured here browning turkey 🙂

Step 3:

Add can of diced tomatoes. Then add beans and chickpeas. Add all seasoning and water and let simmer on low for 1-2 hrs.


Step 4:

Serve with shredded cheese and a jalapeño cheddar bagel if your anything like me! 🙂

 

 

I make this a lot when my husband is out of town because I have a few less hands to help with Pearce, so it lets me have a quick and easy meal that I can enjoy! Pearce also really loves it! For Pearce I have also blended this up and added into home made Squeezee packs and froze, now when the day gets ahead of me I throw a pack in hot water and there is lunch + some kiwi, raisins and gold fish!

 
Ps, the blogs will now be posted weekly (THURSDAY). I hope you are enjoying it stayed tuned in the coming weeks for exciting posts about local businesses for Christmas shopping ideas!
Thank you all for supporting the blog! Xo