I Make These 6 Recipes Every Sunday to Help With Weight Loss

How do you make the quickest breakfast even quicker? I prep an entire week of overnight oats all at once. Before going to bed, I add the unsweetened soy milk, so in the morning, I have a perfectly portioned breakfast waiting for me. The beauty of this is that you can make a bunch of different flavors so you have a different oatmeal each day of the week. Here are more than 10 overnight oats recipes to choose from.

Eating a huge salad for one meal each day has been a great way to get my fill of fiber and veggies. I find it's the one meal that keeps me full for hours, as long as I include healthy fats and protein with my veggies. I actually make eight salads all at once, so I can have one for either lunch or dinner, and a few for the hubs, too. I make each salad a little different so I never get bored!

This one-pan recipe is such a cinch to make, it has become a weekly staple. It makes about five servings, which I store individually in the fridge or freezer. If I'm not having salad for lunch, this is what I eat. And if I've had my salad for lunch, I use it for my family's dinner. I add steamed broccoli or green beans and top it over cooked whole grains, mix it into sauteed kale with edamame, or mix it with sauteed mushrooms and onions and make a burrito.

While canned beans are convenient, cooking dry beans is way cheaper, and I find they're easier to digest. I soak chickpeas, black beans, or kidney beans on Saturday night, and on Sunday afternoon while chopping veggies for my salads, I drain and rinse them and then cook them in my pressure cooker. I use cooked beans for salads, soups, burritos, and Buddha bowls.

Packed with hunger-satiating protein and fiber to keep you feeling full and energized, registered dietitian Leslie Langevin, MS, author of "The Anti-Inflammatory Kitchen Cookbook," says that having whole grains on hand to eat on their own or to add to salads, stir fries, and soups can help you reach your weight-loss goals.

I like to make a big batch of brown rice, quinoa, or steel-cut oatmeal. I store cooked grains in one-cup glass containers in the fridge or freeze them for later — I love these oatmeal freezer cups.

Even though I've majorly cut down on my sugar intake, I like to have a little something sweet that's still healthy for me. These no-bake brownies are made with dates, pecans, cocoa powder, and a few mini dairy-free chocolate chips. I cut them into squares and store them in the fridge. If I don't make these, I whip up pumpkin pie Larabars or protein banana bread — they're perfect for an after-dinner treat.