Meal Prep: Set Yourself Up for Success
We get it. Life is busy! When it comes to meals, convenient choices often win over healthy choices. The best way to combat that? Planning ahead. Or as we like to say, prep yo self before you wreck yo self (ok, we’ve never said that before, but it works right?).
There’s really no magic behind prepping for a week’s worth of plant-based meals. It just takes organization and a little time. Added bonus? Never having the “what should we have for dinner tonight” conversation again. You’re welcome.
Here’s our beginner’s guide to plant-based meal planning:
Make note of your or your family’s favorite meals, plus new recipes to try. Keeping a master list of your go-to recipes will make it easier for you to plan out the week ahead.
Go for simple meals that don’t have a ton of ingredients, especially when you’re new to this whole meal planning thing. Think grain and veggie bowls, salads and soups.
Choose meals with overlapping ingredients. Those bell peppers? You can use them in fajitas one night and a stir fry the next.
Cook once, eat twice (or more!). Make enough to have leftovers, but not so much that you’ll end up wasting food. Crockpot recipes are easy and delicious and perfect for these colder months.
Stock your pantry with plant-based non-perishable basics like rice, beans, nuts, legumes, pastas, etc. These will come in handy for many future meals.
Only buy what you’re going to eat. Up to 40% of the food produced in the US goes to waste. Be a part of the solution
Set aside time each week for meal prep, including washing, chopping and measuring. Those few hours you spend now will save you lots of time later on.
Prepare some freezer-friendly foods that are convenient staples to keep on hand, like pasta sauce or veggie burgers. Smoothies also freeze well and are a handy grab-and-go breakfast for those who are always running late (not that we know anyone like that…).
And there you have it! Not so intimidating, right? There’s no time like the present to get started. Happy cooking!