Meal prep in advance of my busy week ensures that I keep things on-track and healthy. Every Sunday I’ll cook a protein of choice in my crockpot [typically chicken or pork], as well as chop a variety of veggies to keep on hand in the fridge for quick roasting and meal assembly during the week.
Below is an overview of the veggies I like to prep on Sundays and keep in the fridge throughout the week for easy snacks or dinners.
1. Cucumbers with S&P
Peel the cucumbers and chop into 1/2 inch rounds. Add sea salt and ground black pepper. Pretty simple!
2. Chopped celery, bell peppers, or carrots with dip [Greek Yogurt salad dressing, hummus, babaghanoush, tzatziki]
Dip your veggies in a Greek yogurt salad dressing like Lighthouse’s OPA [YUM!] or hummus, babaghanoush or tzatziki.
3. Kale Chips
Chop your kale into bite-sized pieces, lay on a baking dish, add some coconut oil and sriracha seasoning, it makes a pretty bomb chip [450 degrees for 8-10 min … or until crispy].
Most often for dinner, I eat some sort of variation of roasted vegetables with a protein like a crockpot chicken, pork, or baked tofu.
As I mentioned above, on Sundays I will go grocery shopping and buy a bunch of veggies. I chop these up [if they require chopping] and store in the fridge for future one-sheet-pan roasted meals throughout the week.
This is a list of my veggi-licious faves:
- Cauliflower & broccoli florets [or riced versions of both]
- Asparagus stalks
- Brussel sprouts [whole, or shaved]
- English peas
- Baby Zucchinis
- Sweet Potatoes [I like the sweet potato ribbons from Trader Joe’s]
- Healthy 8 Chopped Veggie Mix or Asian Stir-Fry Mix [again, both found at Trader Joe’s]
One-sheet-pan meals are my go-to. It really cannot get easier than this. I’m a no-fuss gal when it comes to cooking, so take it from me, if the veggies are already prepped, chopped and ready to go, the idea of a one-sheet-pan meal makes your life 10000x easier and keeps things uber healthy.
And yes, you could cook all of this on Sunday [meals for M-F] and store in the fridge for even quicker dinners. But I’ve found I like the crisp of roasted veggies. If I cook it too far in advance, by Wednesday or so, I feel like it’s gone soggy. So, I just keep it chopped and roast as needed. Sometimes I’ll make batches that last a couple days, but nothing longer than that.
How do I do it?
I take a sheet pan, line it with parchment paper, and add my chopped veggies [from the list above]. Then I add a little coconut oil + sea salt and pepper [or another seasoning blend] and roast at 450 degrees for about 25-30 min, or until crispy. After this I pair my roasted veggies with a protein and boom, dinner is served. This is affectionately called my roast n’ toast 🙂
And that’s that.
Give a big ole toast to that veggie ROAST!
Bridget Kuehn is a wellness and nutrition blogger from Chicago, Illinois. Commonly referred to as Whollybeezus on her blog and popular Instagram account, she shares healthy meal inspiration and lifestyle tips with a fun and lighthearted approach.
Check out this post on her website: https://www.whollybeezus.com/blog/2017/9/12/veggi-licious-meal-prep-ideas