Weekly food prep: breakfast is breakfast burritos from the freezer and a banana; lunch is chicken salad and tomatoes over spinach; snacks are mango, and celery and PB; and dinners are pick & peel shrimp with macaroni salad (made with some Christmas tree pasta, eh), and baked chicken breasts with roasted sweet potatoes, parsnips, and red onions. I also made a batch of power breakfast muffins to freeze.
March recommendations tomorrow. See you then, homies.
Linking up with Biana at B Loved Boston for Weekending