And on sundays we meal prep.

And clean, and do laundry and change the sheets or I can’t function.......because I am a creature of habit and the upcoming week would be ruined.   But seriously, the best advice I can give if you.....if you are interested in eating healthy is to cook/prep on Sunday in order to be ready for the week.  I usually get out good ole George and grill up some chicken, make my mom’s famous kale salad (I will share that recipe later) and decide on a few other “fun” menu items for week day dinners.  
My new spring obsession has become balsamic and garlic Brussels sprouts.   They are super-healthy, and really easy to reheat throughout the week without getting gross and soggy. 

Balsamic and Garlic Brussels Sprouts

Ingredients:
1 bundle of Brussels sprouts (sliced into halves or quarters)
1 tablespoon of minced garlic
2 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
Salt and pepper to taste

Directions:
1.  Preheat oven to 350.
2.  In a bowl mix and soak Brussels sprouts with garlic, olive oil and vinegar for 10 minutes.
3.  Move the contents into a small baking dish and place into the oven for 15-18 minutes.
4.  Remove Brussels sprouts stir and put back into the oven for another 15-18 minutes (depending on how done you want the sprouts to come out).
5.  Eat up or place in the refrigerator to re-heat for lunch or dinner throughout the week.
SIDE NOTE
I also make a big pot of organic, long-grain, brown rice during food prep.....I dish out a serving and top with the brussels sprouts.  With the balsamic, you get an oriental-like dish that is super yum.

XoXo NaturallyNati