Often, ingredient prep is my go-to so that I feel ready for the week ahead. Lately though, we’ve been so busy with travel and work that either we haven’t been home or I just don’t feel like spending time on Sundays prepping since there’s been a lot to catch up on. So, something that’s worked for us a few times this year is collaborative meal planning. Continue reading
I’ve always been a big snacker, but since the little man arrived into our lives, more of my snacks have been coming out of packages than I’d like. While I’m still choosing nourishing foods that keep me satiated and energized, I’ve been missing that connection to food that is built through preparation. One of the easiest snacks to make that’s also filling and nourishing is roasted and flavored nuts. I first made these candied ginger pistachios in the fall and I’m excited to have them back in our snack rotation.
As I shared recently, I’m a big ingredient prepper over the weekends. If I just prepped full meals ahead, I’d be disappointed at some point during the week that the flavors just weren’t what I was craving, and as a result wouldn’t be satisfied. Plus, I think it’s more fun to enjoy the same ingredients with different flavors most of the time. This post is to show you how some simple ingredient prep translates into meals during the week.
It’s okay if you indulged this weekend – and it’s also OK if you didn’t do any food prep for the week! Many people feel guilty, on top of feeling overwhelmed, when it comes to making food decisions during the week, but feeling guilt for not thinking ahead will never help your current situation. While I recommend prepping in whatever ways you can over the weekend, there’s a variety of reasons that sometimes it just might not be feasible. So, today I’m sharing a quick white bean chili that you can make with items you likely already have at home.
With the extreme chill covering a lot of the country right now, I thought everyone could benefit from some new soup recipes to prep this weekend and enjoy all week long! Last night both myself and Tim were craving soup, but after a long day and with a high maintenance baby, making it just wasn’t happening. We spent an embarrassing amount of money on some delicious soup from a local restaurant, and while it was delicious, it made me vow to get my soup and stew stock back up!
Often times people shy away from food prep because they assume that it means you’ll need to cook every component for every meal for the week and that it’ll eat up an entire day of your life. I’m here to tell you that’s NOT the case, and if it has been for you, then I encourage you to erase it from your memory and try again. As I’ve seen with past clients and people who’ve joined seminars or classes I’ve run, if you felt stressed, there’s a good chance you threw in the towel and said “I’m not cut out for this” and went back to no prep at all.
While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers at Sprig & Vine, I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… make this sauce for tempeh! So, since I wanted to share this recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.
I’m sure when you all said in my survey that you wanted food prep ideas, you thought I’d just be sharing examples of what I do each week/weekend. Well, since I want you to actually be successful in prep, and reap all of it’s benefits (like eliminating food waste and lowering your grocery bill), I thought I’d share a weekly series on steps to successful food prep before just throwing ideas of what to prep at you all!
Throw together meals make life way easier, and having an index of them can reduce stress since you know you will have lunch or dinner in no time. But, are your go-to last minute meals well balanced to satisfy you and help you reach your health and fitness goals?