In a world where each day feels like its own roller coaster where we are all supposed to somehow sit in this “both/and” mentality while still producing work, figuring out how to be a human, and trying to care for ourselves and others all while ingesting a constant cycle of news, headlines, and just plain meanness (no matter what your politics — this moment feels incredibly and unnecessarily mean-spirited and shameful), I have to grasp control wherever I can. Last week, I did not meal prep for the week (gasp!) and I will not be making that mistake again. Not in these turbulent times. Not with this much inflation. Not in these protein-counting peri-menopause streets.

Last week, I was flailing: I begged colleagues for a few tablespoons of their Good Culture cottage cheese I saw in the staff fridge, I ate boiled eggs on wasa thin crackers, I sautéed cauliflower rice and dumped reheated frozen egg rolls on top of it and said ‘bon appetit’ to my family before a band concert, and I spent $70 on a fast food meal for a family of 4. I felt discombobulated and lost on SO many levels so I wondered why I had decided to make meal prep another pressure point? The notion that in this day and time we can come home after a full day’s work, extracurricular activities, and whatever else is going on in the world and cook — from scratch — a healthy, protein-filled, and rounded meal for four people is just not going to happen. I mean, it used to happen alongside a bottle of wine and somehow I didn’t notice (go figure), but now that I am not drinking alcohol… well, let’s just say that the sparkling water with a splash of lime is telling me to go sit down and take care of myself.

And so, here I am with this week’s entry and I’m determined to make this week different — even if it means spending a few hours this weekend prepping. Plus, when I’m cooking, I’m not reading headlines (bonus). I’m not ingesting everyone’s opinion about the headlines (bonus). I’m taking out all of my frustrations as I knead the protein bagels I’m going to talk about in a minute (bonus). I’m by myself in the kitchen and making something — anything — happen (control — see? GIVE ME CONTROL). Today’s post will highlight a few recipes I’m trying and I hope they are helpful to you. We are all we got.

First up, Skinnytaste’s Protein Bagel with Cottage Cheese
I followed the recipe as is and it turned out great. If you are looking for calories/macros, I’ll break down how I made it work for mine below:
1 Skinnytaste Bagel, 2 Applewood Bacon Strips, 1 egg = 332 calories, 21g protein, 29g carbs, 15g fat
1 Skinnytaste Bagel, 3 tbs Egg Whites, 3 tbs Eggstirs, 1 Applewood Bacon Strip= 264 calories, 22 g protein, 29 g carbs, 6 g fat

Next up: Real Life Nutritionist’s Chocolate Chip Protein Muffins
These were just okay and I blame the protein powder I decided to use. I also used paper liners which never work, but for some reason I decided to try it again. All of this to say, they are just fine and easy to serve my kids this week!

Protein Yogurt Bowls:
I almost always have a protein yogurt bowl 2 hours after breakfast. I use 150g of plain greek yogurt, 25 g of protein powder (I like Just Ingredients brand), and 1 cup of blueberries, which equals: 298 calories, 31g protein, 30g carbs, and 8g fat.

I’m hoping these breakfasts help set me up for success next week. At Jones Valley Teaching Farm, we always talk about the ways food nourishes us — literally and figuratively. I’ve decided that maybe the way I care for myself and for others shows up in the small ways and those small acts of care create a ripple for others.

I found this quote not too long ago and I hope it is as helpful to you as it was to me:

“All the goodness and the heroisms will rise up again, then be cut down again and rise up. It isn’t that the evil thing wins — it never will — but that it doesn’t die.” -John Steinbeck