Sunday meal prep!

Yesterday, I made my third loaf of sourdough from my starter and I tried a new bread recipe from a cookbook I ordered a few weeks ago. The brown sugar spice oatmeal bread smells and tastes AMAZING. Looking forward to breakfast in a few minutes! It’s a darker bread because it uses some whole wheat flour and has a fair bit of cinnamon. I have always baked a lot, this isn’t a new thing for me during quarantine. I am especially careful to work with my daily calorie range. I find that my calorie goals are relatively easy to work with because the amount of exercise I get means a higher range.





Today looks like a beautiful day. I’m hoping for a little less wind when I go out for a run later. Yesterday the wind was so strong it made for a very tough run. I planned on 6k, but stopped after 5.

Meal prep today includes:
- chopping veggies for fajitas tomorrow night
- making a chicken barley soup for lunches
- Potato scallop, corn scallop leftovers from last night will be used for meals with leftover meatloaf and another meal with roast pork tenderloin
It should be a relatively easy week for dinners, leading into Mother’s Day weekend!

Time to toast some bread and cook some eggs!