Easy Food Prep Plan
-Vegetables
Wash and cut veggies for salads and snacks like cucumbers, carrots, celery, cherry tomatoes, broccoli and cauliflower
Wash, dry and cut kale, spinach or other dark greens for salads
Parboil green beans, broccoli and cauliflower for 3-4 minutes then stop the cooking by putting in an ice bath, drain and store.
Steam saute veggies like cabbage, brussel sprouts, bell peppers, mushrooms, onions, dark leafy greens, broccoli, bok choy, green beans, zucchini, yellow squash, carrots, eggplant and cauliflower
Roast vegetables like sweet potato, carrots, parsnips, turnips, beets, brussels, pumpkin, acorn and butternut squash
-Fruit
Wash, cut and store fruit so it’s ready to grab and eat every 3-4 days.
Wash berries the same day of use or they go bad quickly.
Store some on the counter so it’s readily available.
-Protein
Cook a batch or two of beans in a slow cooker or on the stovetop (can use canned instead)
Cook ground meat with simple seasoning like salt, pepper and garlic (can add additional seasoning or sauces later depending on what you want - italian, mexican, asian, etc.)
Cook chicken thighs seasoned with salt and pepper
Cook seafood the day before or day of using it
Hard boil eggs
Make greek yogurt parfaits
-Carbohydrates
Cook up a bunch of grains to use during the week, such as quinoa, barley or wild rice.
Cook oatmeal or steel cut oats for breakfasts
Roast sweet potato, pumpkin, acorn squash or butternut squash
-Seasoning
Wash and cut fresh herbs
Simple vinaigrette: 1/2C Olive Oil, 4T Balsamic or Apple Cider Vinegar, 1-2t Dijon, salt, garlic and herbs if you like
Soy or teriyaki sauce
Salsa
Spices like cumin, chili powder, curry powder, paprika, red pepper flakes, granulated garlic, chinese five spice powder, coriander, cinnamon, etc.