If you want to fancy up your lunch or dinner routine, make this salad. It’s very grownup tasting and so pretty. Prep the ingredients on your Cooking Day, and this comes together in about one minute come eatin’ time.
One of my make-ahead goals each week is breakfast in 5 minutes or less. I do the real work on Cooking Day – baking the muffins, hard-boiling the eggs, or prepping the smoothies, what have you. Then during the week, breakfast is just a quick trip to the microwave or blender.
Saag was the first Indian dish I fell in love with. Rich, velvety and subtly spiced – there’s nothing not to love. Oh, and my first saag had tons of chewy paneer cheese in it, of course. This meal-prep chana saag keeps all the feel-goods of the original but lightens it up with healthy fats, less salt, and chickpeas instead of dairy. Plus, it’s vegan and gluten-free!
The 4 Essential Steps of Meal Prepping – Planning, Shopping, Cooking, Eating. Each one takes some time. But you wanted to do meal prepping to save time! It’s a cruel irony, I’m aware.
The trick to streamlining this process is seeing how each step leads into the others. Let’s look closer at each step:
This Three Bean Salad is the perfect Make Ahead Modern side dish. Make it on your Cooking Day, then just scoop it on a plate and serve throughout the week. It’s vibrant, healthy and flavorful. And so freakin’ pretty. I made goo-goo eyes at it all week long.
I served it as a side for my husband’s work sandwiches. But it would be equally good as a bed for roasted salmon or chicken.
It’s a rare recipe that can be make-ahead breakfast, lunch or dinner. But frittatas can do it all. If you want to make a frittata big enough to slice and serve all week long, baking it in a lasagna pan is the answer.
This recipe uses spinach, asparagus and onions (it’s Spring in Tennessee, y’all!), but you can substitute whatever veggies you’d like.
Cooking ahead for the week seems daunting when you first decide to do it. I know so many people who never meal prep because they don’t know how to begin. It seems like such a big undertaking, even the idea sends people back to bed, curled in a fetal position. I understand. Big undertakings do that to me too. Continue Reading…
You gotta love a big ol’ pot of black beans. They’re so good for you. Plus, they can rock main or side dish status with ease. This recipe is the perfect make-ahead meal because you cook it hands-off style in the slow cooker, then just microwave it the day you want to eat.
Oh, and it’s vegan and gluten-free, but not by design. Beans are just born that way.