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.
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.
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?