Meal Prep & Move it Monday

Good Morning! Is anyone else feeling the effects of a late night watching the super bowl? I know I am. I definitely do no stay up that late on work nights on a regular basis! But, it was well worth it. I had a great weekend with family and friends, and if that means being a little more sleepy on Monday morning, I’m ok with it.

One highlight of my weekend was girls night at my gym. I recently got 2 of my cousins to join, which has been so fun, and on Friday, I got my mom and my aunt to try it out for the night! It was so fun, and I’m glad it ended up being a family affair 🙂


But, having done my meal prep yesterday before my heading to a friends house for the super bowl, I had a quick and easy breakfast to heat up this morning so there was nothing I had to think about, or try to rush before heading to work this morning. As I’ve mentioned before, our typical breakfast is eggs, sweet potatoes and brussel sprouts. Every. Morning. And while I love this, it was time for a change. We both decided we needed to switch things up when it comes to our breakfasts.

So, this week I prepared a sweet potato crusted breakfast casserole! I have made this many times before, but it has been a longggg time since I’ve done so. This was the perfect time to bring it back! It is super simple, and only requires a microwave in the morning to heat it up and then eat! Doesn’t get easier than that. Also, this dish is super versatile. You can add whatever meat, veggies and cheese you prefer, or whatever is in your refrigerator and needs to be used up. That is how my combination of veggies was chosen!


  • 1 large sweet potato
  • 1/2 green and red pepper
  • 1 small zucchini
  • Large handful of spinach
  • 12 eggs
  • Salt and pepper


  • Preheat your oven to 400 degrees. While it is heating, slice your sweet potato into 1/4 inch rounds. Spray a 9×9 (or bigger) baking dish, and line the bottom with the sliced sweet potatoes.
  • Bake sweet potatoes for about 20 minutes. While they are cooking. Cut up all of your veggies (of your choice), and whisk together with your eggs.
  • Take the sweet potatoes out of the over and pour egg mixture on top.
  • Bake for another 20-25 minutes, or until all egg is cooked. Take out of the oven, let cool, cover and place in the refrigerator until ready to eat! Perfect easy breakfast.

Other than the breakfast bake, I made Peanut Butter protein balls for some quick fuel before the gym, shredded chicken for salads and some over night oats. Should be good to go for the week for breakfast, snacks and lunches!

On the workout front, here is a quick, but effective treadmill and body weight workout. Since there is still snow on the ground here, the treadmill it is as far as running goes. I tried to run outside yesterday morning and it ended up being a walk/run due to ice and snow. Ugh. Wasn’t fun. But, this is a good alternative!

5 rounds:

.25 mile sprint

25 push-ups

25 squats

This might not look like a lot, but I promise, you will feel it throughout your entire body. It’s a good one!

Have a good Monday everyone!

What did you meal prep this week?


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