Meal Prep Magic Hour✨
I am not a meal-prep expert.
In fact, I wouldn’t consider myself a meal-prepper at all.
Because I prefer spontaneity around meals, my usual MO involves deciding what to cook based on what’s in the fridge or pantry that day, then throwing together a meal based on what my taste-buds want.
(Then again, I’m only cooking for two; and my husband fortunately eats whatever I put in front of him.)
Having said that, each time I’ve put in extra effort to prep - whether that’s cooking a second batch of beans, or whole-roasting a pumpkin - I mentally congratulate my past self for her foresight.
Which is one selfish reason I’m hosting this Community Meal Prep Magic Hour.
I want to share my go-to meal-prep techniques, as much as I want to learn from you.
I want to keep us sufficiently nourished during these stressful times.
And, I want us to stay connected and accountable to each other.
This session will be fully interactive, so come ready to participate!
But first, here’s how to prep for the session:
#1. Identify your goals (pick 1-3):
Consider what you want to get out of our hour together. Specifically,
Which weekly meals or snacks are hardest for you to prep/cook? When do you most dream of takeout? When do you get hungriest and wish you had a snack or meal ready? If you tend to skip a meal, pick that one to make easier. Start small.
What’s most practical for your schedule? Would you prefer to prep ingredients separately to mix and match (this is my go-to) or would you rather prep all your lunches for the week so they’re ready? Is your time best spent prepping wholesome, satiating snacks to keep on hand; or washing and chopping greens for your meals?
Do you have a food/cooking project that you wish you had time for? This is the time to make it happen! Ferment our juice your veggies, prep a fire cider, make immunity shots for the week or proof your dough. Maybe you use the hour to play with homemade pasta or make nut butter. Pick something that sparks joy!
Keep this simple.
Food neatly stored in the fridge.
#2. Have a food storage plan.
It doesn’t need to be fancy and you don’t need to go out and buy a bunch of containers yet.
But consider what will make life easier for you. For example, if you’re prepping lunches for work, do you have an easy way to store, transport and reheat your meal?
Here are a few simple storage options:
Mason/old jars for salads, dressings, sauces/dips and snacks
Glass Tupperware with plastic/rubber lids for lunches
Old yogurt or ice-cream tubs
Reusable Ziplock/freezer bags
Ice-trays for broths, sauces and immunity shots
#3. Use your available resources
While I’m providing a few recipes to inspire you (below), start with what you already have. For example:
Go thru your cookbooks. Bring a few recipes you’d like to play with.
Look thru your pantry, fridge and freezer. Bring any spices or random ingredients you’d like to use up and ask us (your community) for ideas.
Locate your storage containers. Are they suitable and/or big enough for your needs?
Visit your local farmers market. Let seasonal produce and ingredients inspire you!
Bring your go-to meal prep strategies to share with us.
I don’t have all the answers. Let’s tap into our collective wisdom here!
#4. Download this recipe booklet to inspire you.
Use these recipes as loose guidelines and feel free to disregard them completely.
Download: (Link will be added by April 2nd)
I will leave the active link up for a couple of days following our session and update it before the next session.
Okay - Send me questions and see you Sunday!
xox
Mux