I hope you had a beautiful Thanksgiving with your family, however small it may have been. We were so grateful to be able to spend some time with my parents and sister (we’ve been splitting our time between their house and ours since the beginning of the pandemic) and enjoy lots of yummy leftovers over the weekend!
Now it’s about time to get back to normal life, and something that I do every week to help me feel less-stressed is to do some meal prep! Yesterday we did a distanced outdoor service project with our home church group, so we got home late– but I still managed to do about 30 minutes of prep and get dinner on the table in that time- which makes ALL the difference starting the week off feeling organized! Here’s what I’m making, this week:
Here’s our plan, for the week:
We added some red lentil pasta (found at Trader Joe’s) to bulk it up a little bit!
Meal 2: Black Bean Soup (working on this recipe!)
Meal 3: Black Bean Tacos (this recipe, with black beans instead of tempeh)
Meal 4: Millet fried ‘rice’ (this is a recipe from the Supernatural Cooking cookbook we’ve been cooking for a decade!)
Meal 5: Easy Bolognese (join me live on Instagram to see me make a meat and meat-free option, this Thursday!)
What I prep ahead on weeks I just can’t even:
I kept prep SUPER simple just doing ingredient prep (plus cooking chili– I prepped the rest of the veggies as the chili is cooking). I teach the three meal prep styles in my healthy mama meal prep course!
- chop/slice onions
- chop sweet potatoes
- chopped zucchini and mushrooms
- cooked black beans
- made cashew milk
Hands-on time: ~20-30 minutes
Ready to learn my method for easy meal prep that will help you eat well, all week long- without exhaustion (and learn how to be a better cook, while you’re at it?) Check out my Healthy Mama Meal Prep course!
Have a beautifully balanced week!