However, healthy eating can become an easy choice with a bit of planning.
Myand my familyssecret to eating healthy isnt the fact that Im a registered dietitian.
The trick is that I make time (a bit, not a ton!)
Nazima Qureshi
every week to meal prep.
If you’re on Instagram, you may think of meal prep as beautiful pictures of meticulously-portioned out meals.
I cook for myself, my husband, my 3-year-old, and my 9-month-old.
Nazima Qureshi
When Im thinking about meal prep, I actually dont start with choosing recipes.
Here are my tips for making that happen.
I try not to do everything in one day because otherwise it can get very tiring and overwhelming.
Nazima Qureshi
I do my groceries on Saturday and my major meal prep on Sunday.
I may cook a few extra things mid-week if we’re running low on food.
This will help you save money and also decrease food waste since you are using up all your food.
Nazima Qureshi
Take into consideration likes and dislikes, but don’t get too wound up in trying to like everyone.
I have implemented this since my oldest daughter started eating solids and it has made life a lot easier.
To her surprise, she enjoyed green beans too.
For instance, bake sweet potato wedges at the same time as roasted veggies and spicy salmon.
This will help minimize clean up.
This is how I see to it we’re eating balanced, satisfying all week long.
In a large bowl, mix together all ingredients.
Pour 1/4 cup of the mixture into silicone muffin liners (I recommend silicone for easier clean up).
Bake at 350 degrees for 30 minutes until egg muffins puff up.
Remove and let cool before storing in airtight container.
Add chicken breast and massage the bag from outside, ensuring all chicken portions are coated.
Marinate for at least 1 hour or overnight in the fridge.
When ready to cook, heat skillet to medium-high heat with a drizzle of olive oil.
Cook for 5-7 minutes on both sides until fully cooked.
Line a baking sheet with aluminum foil and coat with olive oil.
Place fillets on baking sheet and squeeze lemon juice over fillets.
In a small bowl, mix together garam masala, red chili flakes, and salt.
Sprinkle spice mix over salmon fillets.
Bake in oven for 16-18 minutes until salmon fillets are flakey when pierced with a fork.
Line a baking sheet with aluminum foil and coat with olive oil.
Place sweet potato wedges in a single layer.
Drizzle with olive oil and sprinkle with salt.
Bake for 35-40 minutes until sweet potato wedges are slightly browned.
Cook quinoa according to package directions.
Line a baking sheet with aluminum foil and coat with olive oil.
Place veggies in a single layer.
Drizzle with olive oil and sprinkle with salt.
Bake for 30-35 minutes until veggies are slightly browned.
