10 Jul Are you finding yourself standing in line to get lunch out every day?
Why not save yourself a few bucks and calories by pre-prepping some easy lunches for the week?
I know it might sound daunting and like the last thing you want to do on the weekend, but once you get into the groove of pre-prepping food, it becomes fairly easy and routine.
You can start with some basic bases for salads and bowls.
- Wash a bunch of lettuce and store it in an airtight container in the fridge.
- Ditto for tomatoes and any other vegetables you’d like to throw in your salads (peppers, celery, carrots etc).
- Toast up pumpkin seeds, slivered almonds or walnuts and store in glass jars.
- Cook up a batch of quinoa, rice or cauliflower rice, lentils and store in fridge.
- Make a few hardboiled eggs for the week.
- Roast up some sweet potatoes, and any other veggie you like
- Have some canned beans (black, garbanzo, kidney) on hand
- Roast or buy a rotisserie chicken, shred it up and store it in the fridge in a glass container.
Make an easy salad dressing like this lemon dressing used for this Arugula and Wild Rice Salad on Cookie and Kate’s site.
Whip up an easy sauce for rice bowls such as this vegan tahini sauce from Happy Kitchen or this peanut sauce from mel’s kitchen cafe.
Each night you can quickly make up a bowl of or salad of your choice for the next day. It’s like having your very own salad/bowl bar in your kitchen with no long lines or tipping necessary. At lunchtime, you can pass up the restaurant crowds and just head outside to enjoy the hour with your home prepped meal.
