Food Prep Update

August 27th, 2013 | Posted by Erica House in Fitness | Health | Life | Recipes

My approach to food prepping on the weekends has evolved a bit so I decided to give you guys some insight as to how my diet has changed recently.

Over the last few months I’ve phased out most gluten and dairy products. I decided to go ‘gluten light’ after being diagnosed with Hashimoto’s and reading more on the strong negative relationship between my thyroid disorder and gluten. Also, my Dad has celiacs so there’s an increased chance I have a sensitivity to gluten. The primary reason though is that I feel better without it. Same goes for dairy. Over 10 years ago I was diagnosed with IBS after numerous trips to the doctors office and ER with extreme stomach pains. I rarely have any IBS issues anymore but when I do they are usually triggered by foods rich in dairy and gluten (most pasta dishes = me wishing for death.)

I also try to eat foods that are as nutritionally dense as possible and pasta falls pretty low on the list. 1 cup of spaghetti noodles is about 200 calories and 1 cup of sweet potato is slightly less (180) but has significantly more vitamins and minerals. I will still have the occasional piece of bread or dessert but almost all the food I make/eat at home is GF.

With dairy,  I will occasionally buy a tub of cottage cheese or greek yogurt to have as my afternoon snack for the week but that’s about the extent of my dairy consumption. I stay away from cheese as it’s a definite IBS trigger!

So – what do my meals look like then? Now that I’m marathon training my diet went from about 60% vegetables to 60% carbs! Here’s my menu for this week:

IMG_7070Breakfast: always my favorite PB2 Oatmeal with Chia seeds

Snack 1: Protein Bar

Lunch: one of the best recipes I’ve ever made, ever. If you like Indian food you need to make this Curried Chickpea Soup immediately. I followed the directions except for adding a little less olive oil (about 1/2 T.) and it made 6 cups and came in at 1200 calories for the batch. I’m planning to reheat a cup at work and put it over a bed of spinach to make it more of a salad, and because I’m a volume eater it will fill me up better & get some greens in.

IMG_7067I actually called my Mom as soon as I was done making it to tell her how good it was.

Snack 2: Cottage cheese with Pineapple

Dinner: White bean pizza with garlic green beans


This was my first time using Udi’s GF pizza crust and I thought it tasted just like a regular crust. Each slice (1/4 of the pizza) is about 200 calories and has a nice amount of protein thanks to the beans. It was a tad bland but I’m definitely making it again and just adding some more spices to the bean mix and probably some olives, onions and peppers as toppings.

Snack 3: Apple, PB2 and either macadamia nuts or GF carby something (animal crackers are a favorite right now!)

So – that’s what my tummy’s enjoying lately. My appetite has gone back to normal after eating ALL the foods the first month of training. I’m also trying to find meals that are quick to prep on Sundays. Before I started working at the hospital I had much more free time and didn’t mind spending a few hours on Sunday cooking. Now – that’s cutting into my extremely limited R & R time so I aim to spend a max of 1 hour cooking. These two meals were perfect as I could work on them at the same time, and my veggie side for the week was as easy as opening up a few cans of green beans and adding some seasoning to them.

What are some of your favorite ‘quickie’ recipes? 

If you have any GF/Vegan-ish meal ideas please share!

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14 Responses

  • I love seeing others food prep! I use mostly Greek yogurt too, and cheese to a minimum (only raw full-fat because it digests much better and I seem to do fine with that in moderation!)

    • Erica House says:

      Hmmm looking back I actually think I do better with full-fat cheese as well! I have some when I’m out at wine bars and it doesn’t seem to give me much issue. My problem is when I cook with it at home and usually use a lower-fat version or pair it with a lot of carbs.

  • Anna says:

    Wow, I’m totally going to try that Curried Chickpea Soup! And I love how you said you’re a “volume” eater – totally can relate :)

    • Erica House says:

      I saw someone else use that term last week and that is just SO me. I have to eat a lot of food to feel full – even if it’s a low calorie spinach salad I just never feel satisfied if I eat a tiny amount of high calorie foods (like rice or pasta.)

  • Oh my goodness, as soon as the weather gets a little cooler, I will be all over that chickpea curry soup. It looks like just the ticket for fall. My two go-to meals this summer just happen to be vegan: spicy peanut noodles and teriyaki tofu bowls. I posted both of them on my blog recently.

  • kait says:

    thanks for sharing these awesome recipes! One of my more recent go-to’s has been making sure I have ground beef/turkey on hand, cooked with onions/seasons, so that I can throw together a quick taco salad every morning to take to work for my lunch :)

    • Erica House says:

      Ohhh I used to use vegetarian ‘beef’ crumbles a lot in tacos/burritos and I never thought to make it up and use it in a salad!

  • Helen says:

    Thanks for sharing the recipes! The chick pea soup and the pizza look delicious!
    By the way, animal crackers are my favorite too. My family bought a huge container of animal crackers and it’s almost gone (after like 2..3 weeks). My body’s been craving a lot of carbs due to all the running.

    • Erica House says:

      Ha – a giant tub of animal crackers would be gone in 1 week at my place. I usually buy the single serve packs so I can moderate myself ;)

  • Jenn Voss says:

    Oh Yum! I was checking your twitter feed–wanted to see how your training is going! So happy to read this blog post! I really enjoy paleo-gluten free eating and have been struggling with finding more than just SWEET POTATOES for my carb loading. I have a dear friend on IG who somehow finds time to cook amazing recipes, you should follow her at @cavemomlife. She shared some recipes from a NEW COOKBOOK out called “Against All Grains” I’m dying to get my hands on it, have you heard of it? On an un-related note, just saw you are on IDEA blogging board–I just renewed my IDEA membership–upgraded to PERSONAL TRAINER this year! Very excited about planning out the year ahead but still stressing about heading into last 6wks of marathon training! Thanks for sharing these yummy recipes/meals! Jenn

    • Erica House says:

      Ohhh but I do love me some sweet potatoes! Will check out your friend in IG and the cookbook you suggested. Congrats on becoming a PT and being so close to the end of your marathon training – let me know how it goes!

  • I really love prepping crockpot dinners because they come together so quickly. I have recipes for vegetable barley soup and garden vegetable soup that I can’t wait to eat more regularly this fall. And – I’m not sure if you’re a vegetarian – but my favorite quick dinner is taco salads. Simply brown the ground beef, chop some veggies, and you’re good to go.

    • Erica House says:

      I have a crockpot that I’ve used once in the last 3 years to make overnight oats (and that failed miserably.) I am a vegetarian but I love the faux beef crumbles and the taco salad idea!