It’s All in the Prep

October 15, 2018

How do we manage making good food? I'm glad you asked. It's all about taking the time to prepare it. You are worth the time it takes and in the long run, you'll save time and empty calories for it. This is my plan for success. Go to grocery store with list in hand, shopping the perimeter of the store for the most part because that is where we find our proteins and our fruits and veggies. Once we get all that goodness home, we set out to wash and prepare it for use, either as snack or ingredients for cooking.

We even cook up a few pounds of chicken breasts to add to meals as needed. Boiled eggs are a snap for make ahead. Fish cooks super fast.

Breakfast is the most important meal. We often take our process veggies and sautee them and serve over spinach, either wilted or raw, and a side of eggs 3 - 6 eggs, not whole.

Lunch can be some of the veggies prepared and perhaps some of the chicken we precooked earlier in the week.

Supper often includes chicken and lots of veggies. Have you tried the spiralizer for zucchini and other veggies?

Meals on the go are a cinch once you’ve planned ahead.

Being prepared may help you stave off the hangries and the window foods.

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