How I Meal Prep for the Week
I’m a big fan of meal prepping. With a little planning and just a few hours of cooking, I can prep everything and save myself a ton of time during the week. And because there’s always something delicious waiting for me in the fridge, I’m less likely to spend money eating out when I don’t really need to.
One of my favorite ways to meal prep is batch cooking. Rather than preparing each individual meal, I batch cook a few different staples and store them in my Ello Duraglass Round Food Storage Containers for easy access during the week.
My go-to staples are roasted veggies, big leafy salads and some cabbage slaw, since the weather is still cooling down here in San Diego. I also like to keep my granola in my Ello 3 Cup Round Bowl, since the lid is air-tight and keeps it fresh.
The Ello Duraglass Round Food Storage Containers are my go-to tupperware, because of the protective silicone sleeve that acts as a trivet. I also love the crystal clear lid (so I can see exactly what’s inside) and the leak-proof, air-tight lock. They’re super cute, too!
My top tips for meal prepping:
Make a plan before you shop. Write out a few meals / staples you want to eat during the week, so you don’t wander around the grocery store mindlessly grabbing random items, then get home and realize you didn’t really buy much of anything (I’ve been there). There are tons of free recipes online, so get creative!
Blast some tunes. Music makes cooking *so* much more fun. Crank up the beats and have fun while you prep. Podcasts are great, too!
Cook with a friend. Grab your roommate, friend, or significant other, and team up to speed up the meal prep process.
Cook what you love! Don’t cook healthy food “just to be healthy.” Find foods you enjoy, add seasonings to spice it up, and you’ll be much more likely to eat what you prepped.
I meal prep every Sunday afternoon, but find a day / time that works best for you. Some people even like to do two small preps during the week: one on the weekend, and one on Wed / Thurs. That way, you’re not eating the same meals 7 days in a row, and food stays more fresh.
And lastly, here’s a quick recipe for the ginger-beet granola that’s featured in these photos:
Ginger Beet Granola
1 beet, cooked and skinned
2 cups gluten-free oats
1/2 cup pumpkin seeds
1/2 cup coconut chips
1/4 cup chia seeds
1/4 cup dates
2 tablespoons coconut oil
1/2 cup unsweetened applesauce
1 inch knob of ginger, grated
2 teaspoons cinnamon
- Puree beet, coconut oil, applesauce, dates, cinnamon and ginger in a blender.
- Pour the beet mix over the dry ingredients and stir until well-coated.
- Heat the oven to 350F.
- Pour your granola mix into the prepared baking tray and bake for about 45 minutes, stirring halfway through.
Comment below — do you meal prep? What’s your favorite staples to cook?