Meal prep is both #lifegoals and a bit intimidating if you haven't tried it before. I know I get overwhelmed with recipes and shopping lists, but once you try it and get the hang of it, the time investment up front is totally worth the savings. This includes time and your pocketbook — shopping from a thoughtful list and buying in bulk can save you money.
That's why I put these tips together to help lower the intimidation factor for meal prep, and make plants the main focus of your diet.
Prep your grains
I always have one or two prepped grains on-hand for things like Buddha bowls or to toss into salads. like to prep my grains, like quinoa and rice, once in the beginning of the week and again in the middle of the week for peak freshness.
Try cooking some brown rice and quinoa and store them in a half gallon Stasher. I like to do the same with hard-boiled eggs, greens, and sheet-pan veggies.
Organize your fridge and pantry.
Now's the time to indulge your inner neat freak! Keeping perishable foods front, center, and visible helps you get through them before they expire or wilt away.
Use proper storage containers.
Stasher bags help keep food fresher, longer, but you can also use things like mason jars and other sealed containers to store food, versus letting it sit on the shelf.
Need some plant-based recipe ideas for this week's shopping list? I got ya covered.
Sweet Potato + Pesto Grain Bowl
- Brown rice
- Roasted sweet potato
- Black beans
Make it: Fill your Stasher (I recommend a sandwich size) with a base of brown rice, followed by cubed and roasted sweet potato, avocado, a handful of fresh spinach, black beans, and a dollop of pesto. Shake it up when you're ready to eat and devour.
Portobello + Red Pepper Quinoa
- Balsamic portobello
- Roasted red pepper
- White quinoa
- Veggie or bone broth
Make it: Cook your quinoa with veggie or bone broth instead of water this week for extra protein and flavor. Top it with marinated balsamic portobello and roasted red pepper, olive oil massaged-kale, and fresh chickpeas.
Peachy Fig Salad
- Olive oil
- Optional: hard boiled egg
Make it: Layer your Stasher with greens (spring mix is usually my go-to). Add some freshly diced peaches, figs, half of an avocado, one hard-boiled egg, and a side of balsamic and olive oil dressing. Pour on the dressing when you're ready to eat and shake it up.
What are you making this week? Share your recipes with us by tagging @Stasherbag on Instagram!