The first mealprep of 2020 and keeping it very simple.
Though, it is not like any of my mealpreps are that complicated as that sort of defeats the concept of simple, nutritious and quick mealpreps which is what i am to do and share. Though some weeks i guess my mealprep takes more time, requires more ingredients or i do more than 1-2 dishes and therefore is not quite as simple as just making a soup or frying some ingredients.
I will be trying to share my mealpreps on a monthly basis, unsure if i will have time to share every week… and it isn’t certain that i will mealprep everyweek because some weeks i don’t need to. Some weeks i have time to cook dinner each evening and then i just make double to eat for lunch the next day (or dinner the next day and i cook something new for lunch). Otherweeks i batch cook ingredients so i can throw together into meals in the morning and evening… but i will be making posts about that in the future.
Many don’t like mealprepping or think it will take too much time, and i understand that. Mealprepping isn’t for everyone, but i hope i can provide some inspiration and motivation if you are considering getting into prepping your meals. It does save you time and money throughout the week as you won’t have to cook everyday, you won’t have to buy food everyday and also you know you are eating nutritious meals. Not to mention, it will be very helpful if you are giving veganuary a go and still unsure about what to eat/not alot of vegan options in restaurants.
Also remember, you can opt for the easy form of mealprepping which is…. make a huge batch of whatever you are preparing for dinner so you can save in lunch boxes and freeze in for later in the week or so that you have some lunches or dinners prepared for the week. Though this form of mealprepping means you eat the same thing several times in a week, which not everyone likes.
This weeks mealprep consisted of:
Coconutty peanut butter sweet potato soup with rice and pasta with 3 bean bolognaise.
For snacks i am opting for fruit, overnight oats and chia seed pudding. So those i don’t need to prepare for the whole week, instead can just prepare the evening before.
This mealprep will last me about 4-5 days, i will freeze in some of the pasta as that works fine to be frozen and reheated. Rice on the otherhand isn’t the best to freeze, reheat, freeze etc so those will be eaten first.
Also, as i do like to eat varied i do cook other meals during the week so that i don’t just eat the same thing which is also good for the sake of nutrition and health to eat varied!
How long did it take me to mealprep?
I didn’t track the time, but about 1 hour i would say including prepping and cooking.
Nutrition of the meals?
When i mealprep i like to make sure i have foods from all the food grooups, meaning a source of carbohydrate, protein ,vegetables and healthy fats. Typically i go for frozen vegetables as they can be frozen whereas fresh vegetables or salad doesn’t freeze or reheat well, not to mention it quickly goes bad in the fridge. Also i typically try to avoid using rice or roasted potatoes in my meal preps as they just aren’t the most mealprep friendly ingredients, but they are fine to prepare if you will eat the food within 12-48 hours. Being careful about how you store the dishes!
Enough talk about mealprepping… more useful information about mealprepping will be coming to you soon, but if you have any questions feel free to comment down below or message me on Instagram!
For the sake of simplicity and being able to search and find my recipes and meals, i have decided that i will post all the recipes in individual posts and instead link back to them in my weekly (or monthly) meal prep posts. This will mean the posts won’t be too long and i can instead share facts about the meals or tips about meal prepping or time/price/nutrition in these posts 🙂
On to the recipes:
For some snack ideas…
Are you into mealprepping… whether you answer yes or no, i would love to know what you like/dislike about it. Or let me know… what are you mealprepping this week?