A How-To Guide For The Lazy Meal Prepper

I am definitely not a meal prep pro. I don’t micromanage macros, have perfectly portioned containers, or even have perfectly planned recipes for that matter.

But, I do like to have good, wholesome food handy- especially for those times when I have a full day of client calls or the kids have evening activities planned . You know, those busy days – who are we kidding, that’s every day of the week!

No one likes a hangry mom. Whether or not you work from home or in a busy office, having food ready to go can make or break your healthy routine. If you are like me and don’t want to spend an entire day in the kitchen prepping food, but are also sick of spending so much money eating out on meals that are not nourishing your body, keep reading.

Typically, I set aside a couple hours on a Sunday afternoon. I head to my favorite grocery store, grab the goods then home to put it all together. It’s become a ritual I actually enjoy. Gone are the days where I go to work, come home exhausted, only to open to fridge and have it full of ingredients that I am too tired to cook. I said goodbye to reaching for whatever was easy, mindless snacking, and serving my kids a bowl of cereal for dinner. Sound familiar? Ready to change up your routine?

I will say I am thankful for some prep services that can make it easy for you when you’re in a pinch, but honestly, you can do just as good on your own and it’s much easier on the wallet.

Let’s get to it. Robin’s lazy girl meal prep guide:

Individualized containers are not my thing. You won’t catch me with a food scale weighing out my portions. I do more of a “buffet-style” meal prep. I love making a large batch of roasted vegetables, both plant and animal based proteins, a grain and you will always find an array of leafy greens in my fridge. Oh, and definitely hummus, there will always be hummus.

Here are my non-negotiables (aka I NEED these in my fridge at ALL times) :

Oven roasted veggies: We mix it up every week. I try to stick with seasonal veggies. Right now, I am all about the roasted squashes, pumpkins, etc. But, I also love roasted brussels sprouts, cauliflower, broccolini and sweet potato. Drizzle with olive or avo oil , some spices (garlic, onion, sea salt,) and you are good to go.

Steamed grains: Again, options are key for me- I like rice, quinoa, or a gluten free pasta. (Give Explore Cuisine’s edamame or black bean spaghetti a try. Delicious. You are welcome.)

Leafy greens: I always keep these visible in the fridge. If I don’t have them readily available, I’ll forget to use them. Spinach, kale and arugula are my go-to’s of choice. Wash and dry em’, store in a glass container, and stick them right in the front to add to things like Buddha bowls, salads, smoothies, egg scrambles, etc.

Protein: Marinade, grill, roast, bake. Remember, I LOVE options. Eating the same thing every day can get so boring. I rotate between chicken, turkey meatballs, fish, chickpeas, tofu and legumes. It really depends on my mood or what my body decides it wants at that moment.

Prep breakfast: Truth time – I don’t do this for the full week. A couple times a week I’ll get the goods going early.

These are my faves –

Chia Pudding- Chia seeds, dairy free milk of choice (I like Oatly oat milk), tsp or so of almond butter, cinnamon, collagen (I use Further Foods brand), and Nuzest vanilla protein. Mix it all together and let it set in fridge overnight. Top with berries, coconut, and granola when you’re ready to eat.

Sweet potato Hash Mash Deliciousness –Okay so not sure what to even call this, but basically it’s mashed sweet potato or butternut squash, dairy free milk, Nuzest vanilla protein, cinnamon, collagen, MCT. Super easy. I don’t measure things, just add to desired consistency. Highly recommend.

Happy prepping!

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