(This post is not affiliated).
Last week, I shared a bit about my meal prep madness and some of my tips for successful meal planning.
This week, I kept the momentum going with another batch of meal prepping.
I’ve been embracing the quotation from Kendra Adachi’s book, The Lazy Genius Way, and trying to do now whatever will make my life easier later.
Adachi calls this the Magic Question. “What can I do now that will make my life easier later?”
Well, when inclement weather was predicted for my area on Saturday morning, I decided to use the time to get a jump start on meal planning for the following work week.
I didn’t optimize the sequence this time around, so it took me closer to two hours to prep, cook, and clean up.
But since I started early in the morning, I was still finished before 9:00 a.m.
Here’s what I made:
- Stovetop tofu breakfast scramble with peppers, onions, spinach, and vegan mozzarella
- Roasted broccoli
- Roasted potato, zucchini, and onion hash
- Vegan “eggroll in a bowl” (a scrambled tofu mixed with sauteed cabbage or coleslaw mix and tossed in a yummy Asian dressing)
- Steamed green beans
- Cut celery, carrots, cucumber, and bell pepper
I had a bunch of “portable” fruit like apples and mandarins, so all combined, I figured these meals would last us several days.
I know sometimes people worry about how long prepared foods will last before going rancid.
It’s Tuesday as I am writing this, and the meals have all held up well. Everything still tasted good and no food has spoiled!
I also still have a good amount of food, so I will definitely make it until Thursday (which tends to be another good day for meal prepping for me).
I’d love to hear your meal prepping tips. Leave a comment below!