Meal Prep Monday

Meal Prep is key to simple, easy meals during the week. If you are a busy mom like me, having a stocked refrigerator is a necessity. #MealPrepMonday is a great hashtag, but if Sunday is your day, by all means! What is important is that you cook those healthy foods ahead of time so when you are in pinch, you can throw a meal together in 10 minutes! It actually doesn’t take as much planning as you think.. this is how I prep for the week:

1) Dig in that pantry of yours… pull out those whole grains that take 20-30+ minutes to cook. For a busy mama, that is too much time to waste cooking on a weekday. It may be quinoa, faro, barley, steel cuts oats even. Cook up a large batch and viola! The next day, you can add some greens, goat cheese, cranberries, and walnuts for a hearty salad or side dish! Cold grain salads will last for about 3-4 days in the refrigerator. Store in mason jars to super easy lunches on the go!

2) Say no to boring chicken. I love to cook chicken in the instant or crockpot in large batches. Add stock, onions/celery/carrots, maybe a bay leaf or two. This chicken will be great sliced up in sandwiches, made into a pesto chicken salad, or shredded in tacos.

3) Potatoes are actually healthy?!? Next up- Potatoes! Did you know sweet potatoes have TONS of vitamin A and are high in vitamin C, potassium, and many amino acids?! Red or Yukon potatoes are also high in vitamin and minerals. Leave the skins on for more fiber please! I like to cube potatoes and roast them off at 425. (Pro Tip: Boil your potatoes for 5-10 minutes before you roast them for a super crispy texture. Yum!)

4) Cook up heartier veggies, but don’t prep your greens. Those are best the day-of! You can roast fajita vegges to use in tacos or a grain bowls. Steam cauliflower and turn half of it into a mash for a great side dish! I’m not a huge fan of meal prepping salads. Unless its the night before and you’re making lunch for work. They are much better fresh!

5) Don’t you hate when you buy too many bananas and they’re turning brown? I don’t! Because I slice them up into 1” cubes and freeze them to use in smoothies or make my famous ‘Nice Cream’. Frozen bananas are amazing in smoothies because you don’t have to use as much ice… Creamier texture!

Make sure you are only prepping food that’ll last 3-4 days. Let me know if you use any of these tips for your family meals. Have a great week!