Summer is hectic! We’ve done so much traveling – weddings, showers, visiting family, you name it. I know when we have back-to-back weekends, I feel so swamped during the week trying to get everything done before we leave again.
SO to make the week a little less swampy, I try to meal prep.
Some people think of meal prep and their mind goes straight to body builders eating broccoli, rice, and chicken for 8 meals in a row. While I have nothing against those three foods, that just doesn’t sound fun at all!
Instead, here are 4 meal prep tips to make meals simple and enjoyable:
- Make a game plan before you shop to prevent waste & save $$. Be realistic: You’re going to eat leftovers. Maybe you’ll eat out one night. Start with 2 or 3 meals to prep and increase as you like. Keep in mind which ingredients can be re-used in multiple dishes (i.e. use 1/2 of your beans in tacos one night and blend the rest into a dip for snacking). This will help decrease that leftovers purge we’re all guilty of. You know – when your fridge starts to smell and you find that container with 2 month old something inside.
- Have a variety of protein sources. Instead of thinking “OK I’ll grill 10 pieces of chicken and eat that every day”, mix it up. Try tofu, beans, seafood or steak. Give yourself options. Your taste buds will thank you.
- Whole grains are super versatile. Make a few servings of a whole grain such as Brown rice, Kamut (so good!), Farro, Freekeh, or Quinoa that will last for several days. You can eat these plain or add to a dish that needs a little more carbs. I like to add grains to salads and mixed vegetable dishes.
- Don’t forget snacks! Think protein + high fiber + healthy fats. Pre-cut some raw vegetables for dipping, slice some fruit, pre-portion nuts, seeds, & dried fruit. There’s usually not much cooking involved with snack foods and a little prep will save you at 3 pm when that honeybun in the vending machine is calling your name.
Want more ideas? Check out my meal prep for this week below!
Here’s the breakdown of the meals we got for the week:
- Monday: Baked chicken and spaghetti squash with salad
- Leftovers for lunch the next day + snacks (veggies + fruit)
- Tuesday: Eggplant Parmesan
- Leftovers for lunch the next day + snacks
- Wednesday: Roasted broccoli, parsnips, baked chicken, and kamut
- Leftovers at lunch – you get my drift
- Thursday: Leftovers from the week + Sauteed Tofu
How do you meal prep? I’d love to hear your tips and tricks – comment below!