Meal prep is my jam. Like, I look forward to it every single week. I would actually do it every single day if I could (but then we’d have a surplus of food in this house.) My hubs actually asked me the other day what my “ideal day” would look like and I said:
“Wake up, go workout, come home, have coffee, hang with the kids, work on the blog/business, and then spend the remainder of the day in the kitchen cooking.”
Seriously, it just relaxes me so much. But enough about my obsession, let’s get down to biz.
So, a huge point of meal prep is that you have lots of healthy options to choose from during the week right? Right. Well, I know a lot of people are always wondering how to fit more veggies into their day or just make veggies taste good! Because they ARE good! Ya just gotta spice things up a bit to keep them from being bland- and roasting them can get a bit old from time to time, amiright?
Have no fear, here’s three ways to meal prep vegetables so you’ll eat them at every meal 😉
Spiralize + Shred!
I loooooove spiralizing veggies- especially zucchini and butternut squash! When you have some spriralized veggies prepped and ready to go in the fridge, you can eat them raw in salads, sauté them in coconut oil and have some “spaghetti” and meat sauce, or throw some raw into smoothies (extra greens that you won’t even taste!) You can also shred up some vegetables using a food processor and add them to smoothies, paleo protein pancakes, and chia seed pudding (I got this idea from @eatcleanla!) My fave veggie to shred up is…you guessed it- zucchini!
You guys. It’s finally Summer and grilling season is upon us! I don’t know why, but I haven’t taken my grill pan out in forever and just this past weekend, we had a BBQ for our training clients and we grilled ALL of the veggies- eggplant, onions, + zucchini and it was glorious! The taste and texture of grilled veggies is the best! So for meal prep this week, I said hello to my grill pan once again and got to grillin my vegetables. I ain’t mad about it.
Chips + Dip?!
Yep- but not the kind that’ll leave you with a stomach ache! Experiment with different raw vegetables to dip in your favorite spreads, sauces, + pestos. My fave veggies to chop up and eat raw are jicama, zucchini, red peppers, and cucumber. My fave dips are guacamole (duh), pistachio pesto* (recipe below), kite hill chive spread, + homemade babaganoush. Have a good amount of dips + veggies for the week and you’ll never get bored!
So there ya have it! Now there’s no excuses not to get your veggies in- you just have to get a little creative sometimes 🙂
What are your fave ways to prep vegetables?
*Pistachio Pesto Recipe*
1/2 cup raw pistachios, salted
1 bunch of fresh rosemary
1 bunch of fresh cilantro
1 clove of garlic
sea salt to taste
Put all dry ingredients into a food processor or blender.
Blend on low and slowly add avocado oil until the consistency is to your liking. I like it a little thicker, so I don’t add as much oil.
Store in a glass jar for up to a week in the fridge and use it as dip, a spread on meat or vegetables, or in a salad! 🙂