I soak everything in a bath of 1/4 cup apple cider vinegar for 20 minutes before rinsing, draining and toweling off. I swear, this keeps them fresher longer, too!
Question: What do you do for meal prep?
While I'm far from being a real meal-prepper, I do prep some foods to make it easier for me to get out the door during the busy weekdays. Also, it helps me to have certain things portioned out, as I track all of my macros on My Fitness Pal.
Veggies: I will dice a few bell peppers and an onion and store them for easy access. Great for omelets or a stir-fry. If I have broccoli, I'll go ahead and chop that up, as well as zucchini, again, it just makes it easier to pop in the microwave to steam (just add a tablespoon of water to the tupperware, nuke for 1-2 minutes), or to toss into a pan. A few hours on a Sunday night will save you hours in the kitchen on busy weeknights! Plus, it makes eating healthier so much easier. I'm not temped to just order pizza, when a healthy meal is literally moments away.
Fruits: I chop and portion them out into either 1 cup or 2 cup servings, depending on the size and what tupperware I have available. This helps me portion food for snacks or meals later. Yes, I measure on a scale. I always buy berries, and depending on what else is on sale, will go for clementines (great to eat on the go!) navel oranges, small apples and a pineapple.
I always have cooked meatballs in the fridge, too. A great on-the-go protein. Chop up into some scrambled eggs, top on a salad, or just eat plain! Either I make them myself, or I buy them from Trader Joes.
- roasted carrots
- veggie quiche cups
- protein waffles
In this week's quiche cups I threw in roasted egg plant, spinach, broccoli, cooked turkey burger (finely chopped), some cheddar cheese, and a blend of egg whites and whole eggs. I love making these over the weekend before grocery shopping, it's an excellent way to get rid of those odds and ends veggies. The trick is to just make sure you add enough egg product to submerge the veggies, and use silicone baking cups. Bake at 350 for 25 minutes.
I made quinoa for the first time ever Sunday night, it's so delicious! I topped it with some chopped meatballs, my roasted carrots, and a little broccoli.
I make my favorite protein-filled waffles and keep them in a zip lock bag in the fridge and freezer. Just pop them into the toaster oven and go!
This week I'm going to tackle making the perfect Mason Jar salad. This will be so great for lunch on the road!
1. Do you prep any foods or meals?
2. How do you use up your leftovers or those odds and ends in the fridge?
3. Have any other tips for meal prep or food prep?