Meal Prep Sunday Quotes

During: ●   Meals: Fundraising in the time of Zoom is an even more intense experience. It can be difficult to carve out enough time to get out of your house, or even away from your computer, for a proper meal. I suggest doing meal prep or planning every Sunday. Meals should be light and calorically restricted to keep your mind and body active — you shouldn’t bring any afternoon grogginess to a pitch because you ate a burger for lunch. ●    Exercise: Add blocks to your calendar to carve out exercise time. Getting your blood pumping and providing an alternative to staring at your own face on Zoom is key to providing context and awareness. Exercise helps reset the body and the mind. ●    Emotional support: A great fundraise is still an experience in rejection (seriously, most meetings result in a “no”). Make sure you have a weekly check-in with someone (not your cofounder) who can help rationalize and normalize this crazy process. ●        Breaks: Schedule time to take breaks. Watch a movie. Take a hike. Go swimming. Do something to get your mind off the fundraise for at least 30 minutes every day. ●      Meditating: There is nothing in this world that I believe in more than meditation. I started meditating twelve months ago, and since then have nearly 10X’d our business. It’s never too late to start!

Shakshuka with Feta and Mint I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up. Tip When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor. To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube. Ingredients: - 1 green bell pepper, sliced - ½ cup red onions, diced - 4 cloves garlic, minced - ¼ cup roasted assorted bell peppers - 1 teaspoon smoked paprika - 1 teaspoon cumin - ½ teaspoon cayenne pepper - 20 ounces of canned tomatoes, chopped - 4 eggs - ¼ cup feta cheese, crumbled - Fresh mint, minced - Parsley, minced - Kosher salt and fresh pepper - Olive oil Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set. Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty. Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.

No-prep meals on the way out the door: • String cheese and a box of raisins • Yogurt • Breakfast or granola bars • A plastic baggie of cereal (fill these up Sunday night so they’re set to go) And try to inclue a glass of fortified orange juice and low-fat or skim milk.