Mikaela's Menu: What I ate last week
I'm starting a new series on the blog called "Mikaela's Menu," which will include pictures and descriptions of the food I prep for the week. Many of you ask for recipes when I post pictures of food on Instagram, so I'll be sharing those here and giving you some inspiration for your own meal prep.
Feel free to follow these recipes or use them as a guide to make your own creations. When I meal prep, I tend to find recipes online for inspiration, and then modify them based on my unique tates.
As someone who doesn't like eating the same thing each day, I take a little different approach to meal prep than others do. I typically do not prep all of my meals ahead of time and I only prep a few days worth of food. This allows me to have some variety and make foods that I feel like eating at the time.
I also HATE cooking, so I try to make things that require the least amount of time and effort, but still taste good. So, if you're looking for some easy ideas, you've come to the right place.
Below are three meals that I made last week, one for breakfast, lunch, and dinner. Let me know if you have any questions about them and be sure to let me know if you try them out!
What was on my menu last week:
banana and pumpkin oatmeal bake
homemade turkey burger, side salad, baked sweet potato "fries" and corn
toast with poached eggs, arugula, balsamic vinegar
Healthy Banana Pumpkin Oatmeal Bake
I found a recipe on the food network and modified it to make it healthier. I did not add any sugar, butter or nuts to it. This is a great recipe to make ahead of time and then heat up in the mornings as a quick breakfast.
- 1 1/2 cups oats
- 1 2/3 cups almond milk
- 1 teaspoon of vanilla extract
- 1 egg
- 3 ripe bananas
- 1/2 can of pumpkin puree
1. Preheat oven to 350 degrees and grease 8in square pan
2. Combine oats (1 1/4 cup, save the other 1/4 for topping), almond milk, egg, vanilla, pumpkin and mix together.
3. Mash up 2 ripe banana and mix in.
4. Sprinkie cinnamon as desired and mix in.
5. Pour mixture into greased pan. Cut up remaining banana into wheels and place on top. Sprinkle more cinnamon and dry oats as desired
4. Bake for 60+ min until it is cooked all the way through
5. Let cool and then use a spatula to divide bake into bars
Store in refrigerator. I recommend waiting to eat it until the next morning as the oats will absorb the gooey-ness and the texture will be firmer.
Turkey burger, side salad, baked sweet potato "fries" and corn
Weirdly enough, this lunch prep has been one of my all-time favorites. I liked it so much that I ate it for 4 straight days, which I almost never do. It was super easy to prep and was full of flavor. I highly recommend the Italian-flavored Jennie-O ground turkey for the burgers, it tastes delicious and I didn't need to add anything to it. I usually am not a fan of Italian seasoning, I actually bought that flavor on accident, but It ended up being the best mistake!
- Jennie-O Lean Italian Seasoned Ground Turkey
- 6 cups Spinach
- 1 large sweet potato
- 2 cups cherry tomatoes
- 1 cup frozen corn
- Olive Oil
- Nutritional Yeast
- Salt and Pepper
- Salad dressing of choice
1. Form ground turkey into 4 patties
2. Lightly oil pan and cook patties until they are brown all the way through.
3. Preheat oven to 350 degrees.
4. Microwave sweet potato for 5 minutes to soften. (skip this step if you want firmer fries and bake for longer instead) Once cooled, cut into long strips to create fries.
4. Line a cookie sheet with tin foil and lay potato strips on it. Drizzle a little bit of olive oil and sprinkle with nutritional yeast, salt, and pepper as desired.
5. Bake fries for 10-15 min or until a little crispy.
6. Make a small side salad using spinach (1.5 cup per serving) with tomatoes and dressing
7. Microwave corn to defrost
Assemble into 4 meals that contain 1 patty, 1.5 cup salad, and side of sweet potato fries and corn. To add variety, I put more corn in two of the lunches with less sweet potato.
Toast with poached eggs, arugula and balsamic vinegar
I love breakfast for dinner--it's nutritious, delicious, and is super easy to make. When I cook breakfast for dinner, I typically make some version of eggs with toast. I love this combo because the arugula gives it more of a dinner vibe and it is filling.
- 2 eggs
- 2 pieces of bread (I use Healthful Nuts and Seeds by Orowheat)
- fresh arugula
- 2 capfuls of white vinegar
- balsamic vinegar
1. Place pieces of toast in toaster/toaster oven
2. Fill a pot with 1.5 in of water and put it on the stove.
3. Add a capful of white vinegar (helps the egg keep its shape while poaching) to the water and let boil.
4. Crack an egg into a ramekin or small dish.
5. Using a wooden spoon, continuously stir the boiling water. While swirling the water, take the ramekin and lower it towards the water. Slowly release the egg into the water.
6. If done correctly, the egg will stay intact. You can use the spoon to help keep it together if needed.
7. Let the egg boil for 5 minutes for a runny yolk. Use the spoon to gently poke the yoke to check for desired consistency.
8. Use the spoon to remove the egg from the water and place on a paper towel. Pat dry the egg to remove excess water and vinegar.
10. Place arugula on top of toast and place one egg on top of each piece. Poke yolks with fork to let the yolks run. Drizzle with balsamic vinegar as desired.