We often hear the term 'meal prep' – preparing meals for several days ahead. However, I prefer 'food prep' – when I prepare the ingredients in advance to save time in the kitchen, while still eating freshly made, more varied dishes.
Planning:
I plan what vegetables and proteins I will need for 3-4 days. I usually buy grains, nuts, and legumes in advance. I also plan ‘something sweet’ – right now, it’s dark chocolate and blood oranges
Trick:
While cleaning, I place a trash bin nearby – it seems like a small thing, but not bending down to the trash can also saves time.
Vegetables:
- Celery, carrots, bell peppers – I chop them and pour cold water over them to keep them crispy.
- Parsley, dill, cilantro – I wash them and then place them in a container with a damp paper towel (on the bottom and on top).
- Spinach – I wash it, dry it very well, and place a dry paper towel at the bottom and top of the container.
- Cauliflower, broccoli – I wash them, dry them thoroughly, and chop them.
- Onions and garlic – I keep them prepared for cooking in a container.
- Avocados – If they need to ripen, I place them with other fruits; if not, I store them in the fridge.
Proteins:
My favorite marinade for poultry and fish is olive oil, oregano, salt, and garlic.
