Intentional Eating - Part Two

Meal Prepping

When you know what you are going to eat in your next meal because it is planned and perhaps even half-made (prepped- veggies chopped, some pre-roasted, meat defrosted, etc ), the stress over what to eat goes away.  The intense cravings that result from hunger begin to dissipate because you know that your meal is only 30-60 minutes away from being eaten.  It’s when you realize its 5 o’clock and you have no clue what dinner is going to be for your family that the stress becomes real and the unhealthy food choices emerge.  However, if you have done some Sunday night prepping, your week becomes so much less stressful and you can eat healthy meals you’ve planned for.  This will also result in lesser food costs because you have grocery shopped and planned out your week, so there will be no surprise eating out costs.  

By planning your meals ahead of time, you also get to control your macros because again, you know what you’re going to be eating.  I didn’t use to do this, but now I can’t imagine life without food prepping.  I don’t always do it for the whole week mind you, but I always know what I’m making for dinner for the next day or two at a minimum, and I always have the ingredients on hand for my favourite breakfasts and lunches.  To start you on this journey, I’m going to give you my super easy favourite way to get eggs done mess-free, super fast for breakfast.  This can be tweaked gazillions of ways to your liking (like sun-dried tomatoes and basil for instance).

Chilies & Cheese Egg Cups (not spicy)

12 eggs

1 small can of green chilies

1 tsp cumin

1/2 tsp garlic powder 

1 tsp salt

1/2 tsp pepper

1 cup shredded cheese

Preheat oven to 350 degrees.  Prepare muffin tins with parchment paper muffin liners (you will never go back to regular muffin liners!.  Whisk the first six ingredients in a bowl until smooth.  Take a 1/4 cup scoop and scoop the eggs into the liners until you’ve emptied the bowl and muffin tins are nearly full.  Top egg cups with the shredded cheese and bake for 15-20 minutes, depending on your oven.  Take out of oven and let cool and then put in a Tupperware container in the fridge and eat two egg cups for breakfast.  Super fast and easy to make and it makes a healthy premade breakfast with no fuss.  Enjoy!