It’s not as daunting as it sounds!
I write aboutmeal prep ideasall the timelargely in the hopes of one day truly practicing what I preach.
I try though, I really do.
Audrey Bruno
Now it was time to put mymeal prepbravado to the test.
Was it a bit of work?
Yeah, it was.
But it was totally worth it.
Here’s how it went.
I prep a grain.
Having acooked whole grainon hand makes it easy to throw together a meal in a pinch.
This week I went with brown rice.
Knowing how to cook this grain is a simple skill to gain.
Before I actually started makingzucchininoodles, I was very skeptical of the whole spiralizing trend.
Could noodle-shaped veggies ever really compare to pasta?
I used my spiralizer to turn two zucchinis into a bowl of noodles.
This week I went the classic spaghetti route and ate them with sauce and cheese.
All options are delicious.
Here are a couple more.
I make a salad dressing.
Store-bought salad dressing is fine, but homemade is so much better.
A good ratio to follow for that kind of recipe isthree parts oil to one part vinegar.
I decided to make something a bit heftier this week: A tahini-turmeric dressing that I discovered throughBon Appetit.
It’s nice and thick which means you don’t need a ton to coat your salads.
Here are31 homemade salad dressings that are way better than store-bought.
I roast a head of broccoli.
you’re free to roast any vegetable (I mean that).
I chose to roast broccoli because I find that its firm texture holds up well throughout the week.
Broccoli is also quite versatile.
Try them out in these recipes too.
I hard boil some eggs.
And, it’s possible for you to eat them any time of the day.
I like to keep the shells on, but,in terms of food safety, either way works.
I cook a pot of lentils.
Lentils are kind of a wonder pantry staple.
I ate my lentils in that burrito I mentioned earlier.
you’ve got the option to find some recipe options below.
