If you’re looking for the best tips for eating healthier every day, you’re going to hear the same thing over and over again: meal prep. And if you want to know how to meal prep better, there’s another piece of advice that’s going to come up a lot, and that’s setting aside time to get yourself ready for the week ahead. For most of us, that’s going to be on a Sunday, before the work week starts, when we can carve out some hours to shop and chop and pack things up for the days ahead. It’s not as daunting as it sounds! Just making some basics ahead of time will put you in prime position to eat healthy meals all week long.
Here we have listed some tips to help you plan your prep and store ingredients to use in breakfasts, lunches, and dinners throughout the week. Some people don’t mind eating the same meal every day, that’s not the case for us here at Doctor for Life. Variety is the spice of life. We suggest using your prepped ingredients in a bunch of different recipes throughout the week.
Prep a grain: Cook a big batch, store it in the fridge, and your complex carbohydrate for the week is all ready to go. Examples are Brown Rice, Quinoa, Farro. You can use these for a grain bowl, burrito stuffing or a side for a stir fry.
Noodle a zucchini, yellow squash or a butter nut squash: This is such a great way to not only get in a low-carb vegetable serving but also a great substitute for pasta. Try them as just a side drizzled with olive oil or top with a classic tomato sauce with Parmesan cheese.
Make a salad dressing: For super simple dressings, all you really need is a little olive oil, maybe some kind of vinegar or citrus juice, and a little salt and pepper. Step it up a bit with a balsamic vinaigrette or a honey mustard sauce.
Roast some veggies: Try a head of broccoli or cauliflower cut into florets, sliced carrots, green beans or brussel sprouts. Either of these make for a great side dish or toppings for the grain bowl or an egg scramble.
Hard boil some eggs: They’re an always-delicious protein that you can easily make in bulk and keep in your fridge for a week. And, you can eat them any time of the day. Munch on one for a midday snack, slice one up and throw it on toast, chop it in half and add it to your salad, or throw one on top of a broccoli, soy sauce, and brown rice grain bowl.
Cook a pot of beans or lentils: These are a pantry staple. They’re high in fiber and protein, they don’t perish easily, and their flavor makes them a great ingredient addition to a lot of recipes. Use them on salads, grain bowls, burrito stuffing, or as a side dish.
Great luck to you on your Healthy Lifestyle Journey. We are always here to help you along the way. Give us a call today to schedule time with our dietitian or health coaches to help you plan your success. 864-640-0009