The best way to set yourself up for success? Be prepared.
If you are a busy person, it is ideal to set aside a few hours on the weekend to do some basic prep work that will carry you through the rest of the week. Having grab-and-go options on hand is key to not eating something unhealthy in a pinch, and also makes healthier meal creation a much easier undertaking.
Use our tried and true Meal Prep Checklist to help you stay on the path to long-term success.
Meal Prep Checklist:
Stock-up on your favorite fruits, veggies, potatoes, and pantry staples so that you have a large variety available to you all week.
Wash all your vegetables and take some time to peel, slice, or chop them for snacks, salads, and cooking. Store in air-tight glass containers in the fridge. Scrub the skin of all potatoes and set aside to dry so they’re ready for easy use.
While doing the rest of your prep, take enough potatoes for the week (Plan on at least 2 per day) and bake them. Store in an airtight glass container in the fridge once cool.
Take some of your prepared vegetables to season and dry roast on parchment paper in the oven. Once cool, store in an airtight glass container in the fridge. These can be added quickly to any meal or salad on a rushed night.
Wash your fruit so that it’s ready to easily grab when you’re hungry. Keep stone fruits, bananas, melons, avocado, tomatoes, and citrus in baskets on the counter. When washing grapes and berries, allow them to dry in a strainer or on a dish cloth. Once dry, store in airtight containers in the fridge.
Go through your Signature Reset Recipes and choose 2 dressings and 1 veggie dip to make ahead of time. Make a large enough amount so that you have a good supply to get you through the week.
Choose one simple soup from your Signature Reset Recipes and make a large pot. You can use this all week as low-fat lunches or dinners. You can also store some in containers in the freezer for future easy meals.
Choose one whole grain like brown rice or quinoa to make it in a second pot while your soup is cooking. Once cool, store in an airtight glass container and use all week to help create quick meals.
If not eating 100% plant-based, choose an organic animal protein to make so that you have it to top a dinner salad or compliment a meal. Hard-boiled eggs or grilled chicken are two simple choices that keep well for a few days in a glass container in the fridge.