If you love getting all your veggies, proteins and grains cooked for the week ahead, more power to you. But if it’s something you dread, skip it. “It’s easy to get overwhelmed with meal prep,” says Amy Gorin, a registered dietitian nutritionist and owner of Amy Gorin Nutrition in the New York City area. Instead, she recommends taking the prep down a few notches by chopping on Sunday only the ingredients you can incorporate into meals during the week. For example, Gorin keeps sliced mushrooms and onions on hand for stir-fries or omelets; it removes some of the prep burden, and you don’t have to start dinner from scratch.
Read more: 10 Things I Learned From Culinary School That Every Home Cook Should Know Overfitt.com
3) Embrace shortcuts
Fact: No one actually likes to peel and cube a butternut squash. Or mince garlic, or chop brussels sprouts. That’s why store-bought prepped produce can be a lifesaver. “They may be a little pricier, but they can save time and help you eat healthier at home in the long run,” says Lindsay Livingston, a registered dietitian in Columbus, Ohio. Look for creatively prepped veggies to jazz up meals, like spiralized carrots and zucchini, shredded brussels sprouts, or bagged cauliflower rice.
4) Make smoothie cups
What’s better than a blend-and-go smoothie when you’re running out the door? Prepack an individual container with fruit, nut butter, and any other additions (think coconut, greens, cocoa powder, chia seeds, or cashews). The next morning, dump the bowl into your blender and add your liquid of choice (milk, coconut water, kefir). Gorin always keeps frozen wild blueberries in her freezer (some research has found that raw wild blueberries have twice the antioxidants of the raw, farm-raised ones) and combines them with plain Greek yogurt, milk, peanut butter, banana, and a tiny bit of maple syrup.
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