It’s Meal Prep Monday! The holidays are a challenging time, so I am trying to stick even closer to my meal preparation so I don’t fall off the fitness wagon. I made my mom’s spicy, low fat black bean soup this week–see the recipe below my meal prep info. FYI – no blog next week, the holidays and travel will mean meal prep won’t happen until mid-week probably.
Here we have my meals for breakfast (three flavors of Shakeology), lunch and daily snacks. Not a bad looking spread, huh?
For the back two rows, moving left to right we have my mom’s black bean soup recipe that I’ve shared below. Next to that are two tofurkey, cheese, lettuce and mustard sandwiches on whole wheat sandwich thins (just one yellow container if you do 21 Day Fix!). Following them are 3 small containers of hummus, homemade and store bought chipotle flavor. In the top row, the red container is spaghetti squash with no sugar added sauce, mushrooms and TVP. Below the spaghetti squash are roasted mushrooms and asparagus with balsamic and coconut oil. Cut veggies in sandwich bags follow, with a big bowl of cut fruit that I scoop a cup from daily. Clementines and a small green apple finish the top two rows.
The bottom rows are pretty easy to identify, but I’ll still go through them. Blackbean soup, a salad with dressing. Next to those are hummus, cucumbers, broccoli, more clementines and a cup of fruit. The final row is ALL Shakeology, my healthiest meal of the day with 88 superfoods, protein and vitamins.
I was asked by a reader how I store all this once I’m done prepping. Great question! I used to bag them separately, but that got confusing. So what I do now is put them all in a small organizing tub so my husband knows that’s my prepped food and not to touch. I take out my meal and snack the night before and put it in an insulated lunch bag for the following day. That way, I can choose based on cravings, what needs to be eaten first, etc.
And here is the spicy, low fat black bean soup recipe I promised you! It is only four easy steps. It makes quite a bit of soup, so I always freeze some in individual containers for easy meals.
Spicy, Low Fat Black Bean Soup
Makes approximately 8 servings
- 6 cans black beans, drained and rinsed
- 1 medium onion, peeled and chopped
- 6 tsp. chopped garlic
- 2-3 Tbs. olive oil
- 14 oz or 3 1/2 cups vegetable broth
- 4 tsp. cumin, add more to taste
- Sour cream for garnish
- Tortilla chips for garnish
- Cilantro, red pepper and chili powder to add a kick, if desired, add to taste
- Cook onion and garlic in the oil in a sauce pan over medium heat. Cook until tender and aromatic. Remove from heat.
2. In a food processor, pulse onions, garlic and three cans of black beans (drained and rinsed) until they form a paste consistency. If it gets too thick and your food processor won’t blend it, add a little bit of the vegetable stock to make it blend easier. Add to a stock pot.
3. Add the three remaining cans of black beans, vegetable broth and spices to the stock pot. Cook until heated through.
4. If desired, add sour cream and/or tortilla strips to the top.
Interested in daily motivation, health tips and recipes? Connect with me at http://www.facebook.com/MotivationandMuscle. I can even add you to a free, 5-day healthy eating challenge group! 🙂