“If you fail to prepare, you prepare to fail.”
We have all heard that statement. And it could not be more true than when it comes to food.
I know that I make smarter, better choices when I have taken a little bit of time to make ready vegetables and meals, so that when I am hungry, I can reach for something healthy over the bag of chips!
So, today, I spent about an hour cleaning & chopping veggies, hard boiling eggs and preparing several breakfast, lunch & dinner options for the next few days.
Chopped: mini bell peppers, mushrooms, zucchini, mini cucumbers, celery, tomatoes
Meals: egg salad, tuna salad, overnite oats, baked omelette
Oats (steel-cut or old fashioned rolled, not quick)
Liquid (milk or milk alternatives)
OK…those are the basics. I then add cinnamon, chia seeds and, when I have it: frozen fruit, dried cranberries, walnuts, pumpkin puree
Everything goes in a container and placed into the fridge overnite. You can add a big spoonful of nut butter in the morning, if you like! Mix well and enjoy!
*When we finish a nut butter, I will use that container, so I can scrape the last of the butter into my oats when I eat them!!*
Mayo (I prefer Olive Oil Mayo)
Again, this is basic. We will add veggies and seasonings, to taste. Today, I used chopped celery, sea salt, black pepper and granulated garlic.
Eat this with Romaine leaves, on sliced cucumbers or crackers (gluten-free, if you prefer) or a piece of toast.
Canned tuna in water
Mayo (I prefer Olive Oil Mayo)
Salt & Pepper, to taste
To this basic recipe, I will add veggies (today it is chopped mini bell peppers), dried cranberries and walnuts.
As with the egg salad, eat on lettuce leaves, sliced cukes, crackers or toasted bread.
One more reason I have veggies on the ready: SALADS!
We have spinach and Romaine, with chopped mushrooms, mini bell peppers, zucchini, tomatoes, mini cucumbers, in the fridge right now!
When we prepare our salads, to the above we will add: dried cranberries, roasted sunflower seeds and a protein (hard-boiled eggs, cooked chicken…even top with the egg or tuna salad above.)
Another tip: Make your own salad dressing. Experiment with vinegar & oil recipes!
6 large eggs
1/2 c unsweetened original almond milk (or you can use water)
Chopped mushrooms and mini bell peppers
1/2 T sea salt
3/4 t black pepper
1 T granulated garlic
2 heaping spoonfuls of ground flaxseed
Dash of oregano
(Because we had a little remaining, Italian-style shredded cheese)
Add all ingredients to a medium bowl and mix well. Pour into a sprayed pie pan, round cake pan or square 8×8 baking dish. Bake at 375 degrees for 30 minutes or until center is cooked thru and edges are golden.
This is a great idea to make ahead for visitors. After it has completely cooled, remove from container, cover with plastic wrap & foil, place inside a freezer bag. When you need it, remove from freezer, thaw and simply warm up, by the piece/slice in the microwave.
Serve with bacon or breakfast sausage, muffins, bagels, toast, waffles (I love Nature’s Path gluten-free pumpkin spice ones, of course!), pancakes, sliced avocado, fruit.
There you go! Super easy ways to be ready to eat healthy, especially for those of us on the go!