I am fortunate to have a job with a schedule that’s usually very flexible. I prefer to get my 40 hours in by Thursday to give myself 3-day weekends most weeks. Since my Friday workouts are usually short (1 – 2 hours), I like to take advantage of the extra free time to plan my meals and prepare my food for the week. I find this helps me eat healthier, save time, and reduce my food spending.
Throughout the week, I maintain a shopping list that I add to as things run out in my kitchen or I find new recipes to try. Sometimes I get impulsive and add items I don’t need and later cross them off. I save my grocery trip until Friday, when I receive my weekly produce delivery from Farm Fresh to You. I edit my shopping list based on the items in my box.
This week, I received:
3 fuji apples
2 Hass avocados
4 apricots
1 clamshell of blueberries
2 bell peppers
2 HUGE eggplants
1 bunch of broccoli
1 bunch of carrots
Here’s my final shopping list for the week (I know I’m a huge nerd for using engineering paper).
After I completed my grocery shopping extravaganza, I came home and prepared…
1.5 cups of Basil pesto. This is great to mix in with quinoa or spread on tomato slices.
5 cups of steel-cut oats and a boat-load of quinoa.
5 roasted sweet potatoes for snacking. 
My first-ever batch of homemade almond milk. It’s so easy, I don’t know why I waited so long to try it. Oh She Glows does a great job of breaking down the process step-by-step. The almond pulp by-product looks like it would make a nice addition to smoothies and oatmeal.
Most importantly, I prepared fuel for my long ride tomorrow!
Usually, I would also cook a couple types of beans, but I decided against it today because I still have some chickpeas and black beans from last week.
Malnourished Triathlete 