Wednesday, January 8, 2014

Food Prep

Oh my. How I love a good food prep. You've seen pictures of how carried away I can get with it, but it doesn't always look like that, and it varies depending on how much time I have/what the menu looks like for the week. 

Food Prep Staples:
  • Hard boiled eggs. I ALWAYS have these on hand.
  • Muffins
  • Hummus (this is a new one)
  • Chopped vegetables (if they're prepped, there is no reason not to eat them)
Other Food Prep:
  • Bulk lunches - whether it's soup, a rice or quinoa dish etc, this is always helpful! Separating it into containers for lunch everyday makes it SO easy to bring lunch to work rather than buying something. It's also great to have things to freeze for later on when you don't have time to prep. 
  • Prep for dinners later in the week - if I have time on Sunday to chop vegetables for Tuesday's dinner, it makes a big difference later in the week. 
  • Healthy treats! This is helpful if you have a sweet tooth and you need help staying on track. If you need something sweet, may as well make it healthy!
Food prep doesn't need to be an all-day event. The more you do it, the easier it will be. I've gotten better at making dinners that can easily be turned into a couple lunches for the week - this takes a bigger step out of food prep. 
I snapped a few pictures of some prepped food in my fridge this morning...
Hard boiled eggs
Chopped veggies!

What do you prep?
What stops you from prepping?


  1. Question my love, how do you store your veggies to keep them fresh? I found that I have cut up celery or carrots but they are seeming to be in a quite sad form by even Tuesday. I have learned how to properly wash berries and such to make em last but was hoping you would have some suggestions and thought others could benefit as well :)

    1. Store them in water!! This is so clutch for carrots and celery. I use lock and lock containers too, which are awesome for keeping things fresh. I only store veggies in them. I have this other container that are for vegetables too that have vents that you open and close depending on the vegetable.