I veggie prepped and did a little bit of meal prep, which I do at times and other times not. Cooking really depends on my mood. Anyways, I really like to prep vegetables but not cook them and then use them throughout the week in different meals and in different ways.
Not having to wash and cut up a vegetable makes it so that I’m much more likely to eat vegetables throughout the week. If you are committed to trying to eat more veggies, I highly recommend this method. The upfront work is worth it.
Here’s what I have this week:
- White bean and rosemary dip (the only recipe I made)
- Chopped mushrooms
- Chopped brussels sprouts
- Chopped cauliflower
- Chopped bell peppers
- Basmatic rice cooked
- Chopped broccoli
- Chopped jalapeno
I will probably roast the veggies or sauté them most days. I plan on doing a fried rice one night, a curry another, and a burrito bowl as well. Of course, not all the ingredients for all of those things are here but I have a stocked pantry just waiting for me to add some veggies to make a quick and easy meals.