Yesterday I started Whole 30. Deeply fearing a dry 30 days, I guzzled down a month’s worth of red wine the night before starting. Smart. Fortunately, I chopped, spiralized, and roasted my little heart out on Sunday, meaning hungover and tired me was able to make it through the day effortlessly.
Meal prep is something I do every week. It makes five minute meals realistic, and significantly lowers the temptation to speed dial your favorite takeout.
Some prep suggestions:
- Spiralizer: zucchini, sweet potatoes, butternut squash, and many more can all be made into noodles and stored until you’re ready to cook.
- Food processor: If you don’t already have one, buy one now. My favorite thing to make is cauliflower rice. Just pulse whole cauliflower until it makes rice-size pieces. Store in a covered container for up to a week.
- Smoothie bags: place the ingredients for your favorite smoothies (greens, fruits, powders, nuts) into single serving bags and freeze until you’re ready to use. You can make a month’s worth at a time if you want! Your morning will involve the simple task of adding liquid and pressing start.
- Broth: Chicken and veggie broths are super simple, much healthier than than the store bought kind, and you can freeze for months.
- Chopping: chop broccoli, squash, lettuce, garlic, onions, brussel sprouts, asparagus, etc. into ready to cook sizes so your chopping board can stay away all week.
- Roasting: to take the chopping one step further you can do all of your roasting at the start of the week as well. I recommend slightly under cooking, you can pop them in the oven for just a few minutes when you’re ready to eat.
- Hardboiled eggs: you can grab them as snacks, breakfast, or salad toppers throughout your week for easy, instant protein.
- Slow cooker packs: just like smoothie packs, stick all of your ingredients for a slow cooker meal into a zip lock, pour it in the morning of, and you’ll arrive home with nothing to do. One of my favorite slow cooker packs is putting together steel cut oats, nut milk, and your favorite sweetener into mason jars and popping them into a water filled slow cooker the night before.
- Grains: cook grains at the beginning of the week (like rice, steel-cut oats, and quinoa) so they’re ready to go. You can make huge batches and freeze in individual servings to have a month’s worth done.
- Marinades, sauces, and dressings: Mix together a few meat marinades or salad dressings. You can marinade meat the morning of or freeze meat and marinade together for use later on. Divide the dressing into baby mason jars for ready-to-use servings. Store homemade pasta sauces in the fridge, or freeze into ice cube trays for single-servings (I love doing this with pesto, which you can add to everything from pasta to eggs to meat).