Sunday Meal Prep | Week of July 21
Sunday Meal Prep | Week of July 21
My summer breakfast obsession, nontoxic activewear, & smoked mozzarella!
Not sure if you heard, but I reorganized my pantry. Okay, we’re done talking about it now. Promise. Just had to give it one last breath. Truth be told, I’ve had a very hectic few weeks with spotty childcare for Freya and a super fun beach camp for Ozzie that ends two full hours before his school does (!!).
Last week in work life, I was invited to be on a gut health panel by Hilma and Solawave (two brands I love!). We had a lively discussion that was equally about the science of improving your gut health and how to practicality incorporate these principles into your life without driving yourself nuts. Here were a few main takeaways:
Eat more fiber! Aim for 35+ grams of fiber a day (you already know this, of course, because you read this).
Consume at least one serving of fermented foods per day (yogurt, cottage cheese, sauerkraut, kimchi, miso, etc.).
Get more variety in your diet (you also already know this and if you’re meal prepping with me, you’re getting 30 different plants per week).
If you’re overwhelmed, do one thing at a time, and build from there.
Okay, so let’s start with breakfast. A few months ago, I posted 100 high protein breakfast ideas. I love options, but I know a lot of us (myself included) have a similar thing for a few months then move on to the next phase. After having Freya last November (she’s 8 months now!!), I was firmly in my high protein, low carb oat era. I really enjoyed it postpartum and on chilly mornings. Now that summer is in full force, I’m on a yogurt kick. I have never really liked yogurt. It’s too tangy for me, but then I tried Norr Organic grass-fed yogurt and I’m into it. Turns out, Icelandic yogurt like Norr is milder (read: less tangy) than Greek yogurt with all the same protein and probiotic benefits.
I top my plain Icelandic yogurt with blueberries, a little peanut butter, basil seeds, and Thrive’s coconut cereal (seriously how many times do you need me to mention this cereal before you trust me and just get some — it’s the best). My summer breakfast of choice ticks many boxes: roughly 30 grams of protein, 10+ grams of fiber, a serving of fermented foods (yogurt). It’s also a dump-and-eat meal that I somehow manage to consume while chasing Ozzie around the kitchen trying to get his sunscreen on before camp.
If you try this delightful concoction, please let me know your thoughts in the comments or over on the chat!
WHAT I’M LOVING RIGHT NOW
Before we get into this week’s menu, just a couple of things I’ve been into lately:
Nontoxic Activewear
MATE The Label (discount code: MIARIGDEN15)
I first bought some sweats from MATE after I had Ozzie and I still wear them today. I love the ethos of this brand. All their fabrics are sustainable and nontoxic, which is especially important for tight clothing that you sweat in. I recently picked up this cute forest green racer tank and short set and matching outfits for Ozzie and Freya. Their t-shirts are also a favorite of mine.
Currently Binging
America’s Sweethearts: Dallas Cowboys Cheerleaders
I’m literally watching the last episode of this show while I type this. I can’t stop and I don’t want it to be over. If you’re looking for something light-hearted, nostalgic, and fun to watch, this is it!
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July Giveaway
Material Kitchen The Knives + Stand set, a kitchen tool, plus a 1:1 nutrition session
These are the knives I use to meal prep each week. I love love them and can’t wait to give a set to one of you! All you need to do to enter is be a paid subscriber. For an extra entry, share your meal prep on Instagram or in Substack notes and tag me.
Book Club
Forever Strong, A New Science-Based Strategy for Aging Well by Dr. Gabrielle Lyon
I love Dr. Lyon’s approach nutrition and health and am excited to dive in with you all. I’m moving the discussion to Thursday, August 15th at 9:30am PT/12:30pm ET because it’s summer and some of us (ek, me) haven’t done our homework.
Our monthly giveaway and book club are perks for paid subscribers. If you’d like to upgrade, here’s how.
MENU | WEEK OF JULY 21ST
This week features some meal prep favorites, like the super green spaghetti and Greek pasta salad, along with some new dishes like a summer tomato salad with smoked mozzarella I had for dinner last week (pictured — you could, of course, use regular mozz or a dairy-free option like Miyokos) and tahini chicken lettuce wraps.
