Happy Monday everyone!

For those of you who also had the day off—I hope it was wonderful. I spent the day playing tourist at the National Mall and soaking up some sunshine! For those of you who didn’t have the day off, I’m sorry. Warm cookie delivery is a thing, in case you need it.

Today I thought I’d give you a little look into my world of meal prepping! Posting delicious recipes is one thing—actually making them and having them in your fridge is another. Here’s a look at what my fridge usually looks like in the beginning of the week.


There are obviously other fridge staples in there, but I’m just going to talk about what’s in those Tupperware containers!

I always make a few pre-made snacks, like baby carrots and applesauce. I usually buy a bigger size of snacks and portion them into mini containers to throw into my lunch.

For a mid-day pick me up, I made these Paleo Banana Muffins—making resisting the doughnut place across the street just a little bit easier.

Some sliced fruit is another easy lunch add in—I have kiwis, apples, and blueberries in there currently, but you can mix it up from week to week!

Leftover pasta makes for a great lunch the next day—you can reheat it right from the container, which makes packing it super easy. If you’re tired of salads for lunch, alternate them with dinner leftovers, so you’ve got something warm and comforting, too!

On Sundays, I always use my crockpot to cook some chicken breasts—after they’re done, I shred them and use them for salad toppers and in other recipes I’m making. I add a little water and Trader Joe’s 21 Seasoning Salute, then just put them on low for 8 hours!

I also like prepping a batch of roasted sweet potatoes—I’m obsessed with them and they’re a great healthy carb to add to any meal. You could also use rice or regular potatoes, but it’s good to have one of these on hand.

On the second shelf, I have washed and dried baby spinach—the paper towels absorb moisture and help keep everything fresher longer.

The night before, I’ll just throw everything for my lunch into my trusty Lululemon bag (which only like 9 other people in my office have!) I’ll usually pack:

  • one fruit-based AM snack (like fruit salad, a banana muffin, applesauce, or a Greek yogurt parfait)
  • lunch (leftover pasta tomorrow, a chicken, sweet potato, and spinach salad the day after that)
  • one low carb/high protein PM snack (like carrot sticks, turkey slices, almonds, or hard boiled eggs)


And there you have it! Honestly, I like this approach better than daily meal-prep: it allows for some spontaneity during the week and you can kind of replace staples as you use them. In general, I always have fruit, protein, a carb, and some veggies on hand—switch them up as often as you like, and put together your lunch from those main groups!

Got another favorite meal prep tip? Share them in the comments below!




3 thoughts on “Meal Prep Monday: What’s In My Fridge?

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