Hey, friends!

If you follow me on Instagram, you’ve probably noticed by now that I’ve been really into meal prepping this month.

If you don’t follow me, I’m sorry for your loss.


Anyway, the past four Sundays, I’ve spent the day cooking meals for the week ahead. This has helped accomplish a few goals:

  1. Eating healthier
  2. Using more than just my microwave
  3. Eating, period (skipping meals isn’t good, folks!)

The one goal it has not accomplished:

4. Saving money

I really thought it would help with my finances, but full disclosure, it’s actually costing me a pretty penny. Groceries aren’t cheap, people! In my head, I figured more cooking at home = less money spent out.

But then I remembered that I wasn’t really eating out, per se. I was actually just scrounging and eating random things, or not eating at all. Neither of which are good! So, despite the negative effect on my wallet, we’re going to call this process an overall win.

Now to the stuff you actually care about: the food! I’ve made a few good dishes so far…as well as a dud here or there. But my absolute favorite meal-prep experiment?

This Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes.

I can’t take credit for the recipe—I found it on Pinterest thanks to The Roasted Root. But I will take credit for passing it on to the approximately seven people that messaged me asking for the recipe after I shared a photo on my Instastory.

This dish was super flavorful. It was light yet actually filling. And, it was pretty easy!

The reason I say “pretty” instead of “really” easy is because of one step:

Cutting. The. Damn. Squash.

If you haven’t attempted to cut a spaghetti squash in half yet, please mentally and physically prepare now. Do some stretches, lift some weights, take some deep breaths. Because it is no easy feat. In fact, I cut my finger while trying to stab it with all my might. (Don’t worry, Mom, I put bacitracin on it and it’s healing well.)

Once the squash cutting is done, though, you’re in the clear. I don’t really follow measurements when I cook…I just kind of wing it based on what I’ve bought and what looks right. I know that’s not helpful, but what I’m getting at is that you can make a bunch of this for meal-prepping purposes if you’re into that, too!

Let me know if you have any healthy recipes to share! Or, just any you want me to try. I’m a great guinea pig.


Colorfully Yours,




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