I basically conquered my personal “Mt. Everest of Meal Prep” last weekend. You guys know I’m really diligent about prepping mine and Ryan’s food for the week every single weekend — it’s a ritual for me, and I have it down to an absolute science — so I decided to break out of my comfort zone and cook for a few more friends last weekend. I ended up meal prepping for 8 people all at one time on Sunday. Check out my cart at Costco:
And that was less than half of what I cooked. I still had to make an HEB run after Costco, and that cart was even more packed to the brim.
It took 10+ hours, two grocery store trips, lots of patience, and the best sous-chef in history (thanks, Mom!), but we did it, and it was the best feeling I’ve ever felt. It was a little overwhelming at times, and we had a minor casualty when a batch of sweet potato chips ended up strewn across the floor of my mom’s kitchen, but we made it through. On Sunday night, I hand-delivered what felt like a hundred Tupperware containers full of food to a few of my boot camp buddies for them to munch on all week. One trip to Round Rock, one trip to South Lamar, and one trip to Synergy on Parmer. I was too busy to take pictures of the whole shebang, but that definitely won’t be the case this weekend! Yes, I’m going to continue doing this as long as people will let me cook for them. Call me crazy, but it was exactly how I wanted to spend my weekend.
All of the portions were customized and planned out according to what each person should be eating each day (based on their RMR/TDEE), and I sent little menus with nutritional details to the people who had me cook all of their meals (breakfast, lunch, dinner, dessert, and snacks) so that they could see exactly how many calories and grams of protein/carbohydrates/fat they would be consuming each day. Some people asked for only breakfasts and lunches, some asked for only 3 days worth of food — I did a little bit of everything. I spent Sunday making a variety of recipes from the blog, including (but definitely not limited to) my Shrimp “Fried” Rice, Chicken Pad Thai,Truffles, Cheesy Quinoa Casserole, Enchilada Bites, and Banana Protein Muffins— it was a lot to juggle, and it took a lot of effort, but doing something that I knew would be healthy and helpful to other people was the ultimate reward for me. I felt like I’d spent my weekend doing something GOOD, and that’s exactly what I was going for when I chose to do this. I was actually so wrapped up in it that I completely forgot to eat on Sunday. Talk about focus. Thankfully, I came home to a deep-cleaned apartment and healthy pulled pork burritos at 11:30pm, gobbled down some food, and collapsed. (I’m blessed with the best boyfriend on earth.)
So far, I’ve heard great things from the people who are eating my food this week. :o) I’ll be doing it again this weekend, and this time around, I’m going to experiment with a few pescatarian/vegetarian recipes. (Gotta expand my expertise past pizza, desserts, and waffles.) I seriously can’t express how much this whole thing excites me. I’ve always had huge dreams about cooking for people — ever since my first job in high school at a small family-owned restaurant — and this is close to it, but at a small scale that I can do on the weekends. My whole goal with this is to help people who either a.) hate cooking or b.) don’t have the time/patience to meal prep. Handing a week’s worth of healthy meals to someone and literally arming them with the food and information that they need to make smart nutritional choices makes me feel like I have a purpose that is bigger than myself, and I can see the direct impact of it when they tell me that they love the food. Serious fulfillment is the best way that I can describe it, and it’s wonderful. I was a little worried that I wouldn’t be able to pull through at first, but I stopped telling myself “I can’t do this,” took the chance, and I’m glad I did. It’s always worth the old college try, right?
The only downside to prepping all day Sunday was that I didn’t have time to come up with a fun new recipe for this week. I usually do that while I prep for Ryan and me, but there was no way I could tap into the creative part of my brain with as much as we had going on during this prep. Good thing I’ve already thought of ways to be more efficient while prepping for the masses this weekend — I’ll be able to do both on this coming Sunday. ;o) I did cook something a little crazy last night, but I need to perfect it before it’s truly “blog worthy” stuff.
Anyway, since I didn’t get a chance to come up with anything “new” last weekend, you guys get a waffle recipe that I’ve been keeping in my back pocket for a special occasion for MONTHS. It is fan-freaking-tastic. (Sprinkles and pudding are involved. You really can’t go wrong with it.) I’m kind of torturing myself with this because I literally just ran out of my Cor-Fetti protein powder this morning and am really upset about it, but I’m ordering more this week (along with the Red Velvet — big baking plans for that flavor!). Might even go a little nuts and choose the expedited shipping option.
Cor-Fetti Protein Waffles
The last time my best friend was in town, I made these for our Saturday morning post-boot camp meal. They’re just drool-worthy. The pudding drizzle puts this recipe over the top. Plus, waffles are totally a “mix some crap in a bowl and cook it” (AKA incredibly simple) type of recipe, and we all need more of those in our lives.
Nutritional Overview (per waffle, including drizzle):
Serves: 8 waffles
Cook time: 25 minutes
- 1 scoop (34g) Cellucor Whipped Vanillaprotein powder
- 2 scoops (60g) Cellucor Cor-Fetti protein powder
- 4 tbsp oat flour
- 3/4 cup liquid egg whites
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 1/2 tsp baking soda
- 1/2 tbsp Cellucor Cor-Fetti protein powder
- 1/4 pkg sugar free, fat free Jello pudding mix
- 1/4 cup unsweetened almond milk
- Mix all waffle ingredients in a large bowl
- Mix all topping ingredients in a small bowl
- Place your small bowl in the fridge and allow it to chill while you prepare your waffles
- Heat up your waffle maker and spray some cooking spray on the iron
- MAKE SOME SPRINKLE-FILLED WAFFLES!!! Take a second to fully appreciate their beauty as they come fresh out of the waffle maker
- Repeat steps 4 and 5 until you run out of batter
- Serve with a generous portion of the pudding topping and, if you really want to kick it up a notch, add some Cool Whip
BONUS: My friend and fellow SFBC member, Jenny C., clued me in on a sweet discount code if you choose to order some of the Cor-Fetti protein powder from Cellucor’s website. Type in “RL1041” at checkout to save 20%!!! BOOM. Thank you, Jenny!