Busy Mom Meal Prep

busy mom green smoothie

I am so not the pinteresty, instagrammy meal prepper. 1) My ish ain’t pretty. and 2) I actually didn’t consider what I do “meal prep” until someone told me it counts since I’m “prepping” stuff for the week ahead of time. So I still don’t call it that lol, but I do process foods for the week to make life easier.

A few things to note:

  • I follow a generally low carb, clean lifestyle
  • John eats low carb but not necessarily clean
  • Kids follow not exactly clean diet with healthy carbs (whole grains etc)
  • I’m home with the kids during the day and am a serious grazer
  • John works outside the home and takes lunch most days

So how I do things:

I call it “processing” food. Which…is probably the worst word to use when you’re a clean eater, but this is how I process stuff.

I grocery shop every 7-9 days. My hauls tend to look like:


I buy eggs, fruits for smoothies and kid snacks, a variety of veggies but always zucchini for spaghetti, onions/green peppers / tomato, bagged greens for smoothies and sauteeing as a side dish, bagged salads to make lunch easy, a variety of meats going by what’s on sale but always ground turkey, ground beef, spicy Italian sausage, and chicken breasts (often pork loins and roasts as well but again that’s by sale price).

Then I also purchase the things I like to graze on during the day: almonds, peanut butter, kimchi, cheese, deli meat (not clean, but low carb)

Immediately after I get home I:

  • throw away whatever’s gross in the fridge.
  • divide the ground beef (i buy the 4.5 lb pack) into 3 even portions and pop in freezer
  • divide the big pack of chicken breasts, cut them in half lengthwise and bag them up for seasoning or freezing
  • peel, halve and bag up bananas and pop in freezer (I also bag up whatever fruit will be for my shakes)



Each week I make a few staples:

  • a big batch of chili (John takes this to work for lunches)
  • a batch (or 2) of turkey muffins (I eat these during my random grazing thru the week)
  • bake all the chicken breasts (2-3 batches because I flavor the different bags differently)
  • (sometimes) a big batch of pasta sauce (for zucchini noodles)



We eat a lot of the same foods each week, but I (try to) season them differently so it doesn’t get boring.

Our dinner is often just meat, salad and veggies in some random combination…

Sweets are zero carb frozen treats, and I make these sugar free “cheesecakes” fairly often.

I make a lot of “catch all” dishes, throwing every random veggie we have left over into either an egg bake, a “meatloaf” a soup or something…

*Note: I DO make separate food for the kids. We let them try what we’re eating…(knowing they’re gunna most likely throw a fit) and then I’ll give them a pasta dish of some sort, or when they ask for it, oatmeal or mac n cheese or whatever. They don’t get any “sugar free” anything…  (And I sneak veggies & protein into everything they get #trickymommy)

What I am trying to get better at: 

  • pre-planning the new meals and recipes that I experiment with
  • enforcing that the kids eat more of the “family” meal

I’m no good with rigid stuff, so my loosey goosey meal prep/planning works for our house.

Do you do any form of meal “prep”?

Clean Low Carb Peanut Butter Banana “Pancakes”

low carb pancake

You already know I eat low carb and clean overall. The thing with me is, if something isn’t easy, quick, and tasty…. there’s no way in hell I’m going to do it. This Peanut Butter Banana Pancake recipe is one of the easiest ever, and super sweet and tasty.

We Caribbeans make banana fritters… soooo not low carb… filled with flour and sugar, and so not clean… fried in oil. But they’re delicious tho!
In an effort to create a healthy version of my banana fritters, and in lieu of my family’s staple pancakes, I make these low carb pancakes and the kids even love em!


  • 2 eggs (or 1 full egg, and 1 egg white)
  • 1 ripe (or overripe) banana
  • cinnamon (to taste)
  • nutmeg (to taste)
  • vanilla extract (to taste)

Combine all ingredients in a bowl and mash into a batter.

Grease your pan in your preferred way. (I use spray coconut oil)

Cook as you would a pancake!

Serve as you would a pancake, or crepe.

I smear peanut butter on mine and fold over to eat like a crepe.

The taste is all banana. If you taste any eggy-ness in your low carb pancake, add more cinnamon, and extract etc next time.

banana and eggs batter    pancake peanut butter pancake crepe

Try these low carb pancakes and tell me how you like it!!



Clean Eating Recipes: Breakfast Egg Muffins

egg muffin

Hey girls,

I just found this breakfast egg muffins recipe and will be trying it tomorrow for breakfast or lunch. Wanted to share with you because it seems so easy, so clean, and so good!! It comes up to just 50-70 cals a pop depending on what you choose to put in it! It seems like something you can make on meal prep day and keep it in the fridge for quickie breakfasts during the week.


  • Olive Oil Spray (Pure Olive Oil)
  • ingredients:   veggies, meat, cheese, more veggies, avocado, here is where you get creative….you add anything you want/love
  • 14 egg whites and 4 whole eggs
  • Dash of sea salt and pepper


  1. Preheat oven to 375 degrees  Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking.
  2. Chop all of the ingredients up and fill the muffin cups about 1/2 full
  3. whisk egg whites and whole eggs & Dash of sea salt and pepper in a bowl. With a measuring cup pour the egg mixture slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.


Have you tried breakfast egg muffins before? How’d they come out?