Meal Prep with Me
There are few things as frustrating as watching perfect, blonde, skinny, wellness-y girls post their perfect wellness routines, and you sitting there watching knowing you will never live up to it.
That’s how I used to feel every Sunday watching the wellness girlies’ meal preps.
Beautiful Tupperware, perfectly mixed and matched meals. The organization! The planning! The commitment.
This chick could never,
But, over the years, I learned I wouldn’t even WANT to.
I’m just not the type of chick who wants to pre-portion and perfectly plan her meals. But, I am the type of chick who wants to stay healthy & consistent throughout the week, and not have to spend a long time cooking each day.
So I developed my own modality…
Enter: Ready Prep
Rather than batching one or a few meals for the whole week, my methodology has you prep the building blocks for meals. For example, I usually prep a few different condiments, roast a bunch of veggies, and prepare a healthy grain like quinoa. Then, I can create a variety of meals throughout the week using greens & raw veggies, the roasted veggies, grains, and sauces.
It turns your kitchen into your at-home Sweetgreen, and you can have meals on the table in under 7 minutes.
This Week’s Recipes
Let me walk your through my meal prep for this week:
I prepared 3 condiments: Gochugaru Tahini; Lemon Dijon; and Basil Olive.
I roasted some veggies: potatoes, sweet potato, beets, cauliflower, sunchokes, onions, bok choy, and mushrooms
I made a big batch of my Raw" “Pickled” Onions
I did not prep a grain this week, just because I wasn’t in the mood
I made sure I was stocked on a variety of greens, tomatoes, cucumbers, and fruit, all washed and ready to go; and also stocked up on some sauerkraut, kimchi, and other fermented veggies
I then use those ingredients to create so many different meals throughout the week, like:
cauliflower steaks with basil olive sauce
mixed mushrooms with gochugaru tahini, sunflower greens, and radishes
Lemon Dijon potato salad with lots of fresh herbs & red onions
sun choke salad with basil olive sauce, onions, and herbs
rainbow beets on gochugaru tahini with lime & nori
raw corn salad with sun gold tomatoes, cucumber, avo, pickled red onion, gochugaru tahini
butter lettuce with basil olive sauce
tamari bok choy with gochugaru tahini
arugula with purple kraut, fermented radish, and lemon dijon
heriloom tomatoes with basil olive & black pepper
charred blooming onions on gochugaru tahini
tomato butterbean stew with gochugaru tahini & basil olive sauce
sesame cucumber salad
crudite bowl
butterbean salad with pickled red onion, parsley, and lemon dijon
stuffed Japanese sweet potatoes with gochugaru tahini dressing
Note: all of these recipes are available in the Blush Academy. Many will be shared on instagram eventually, but if you want them immediately, I do recommend signing up there.
Ok, here are the sauce recipes:
Gochugaru Tahini
Dressing Ingredients: (yields more than 1 serving):
1/2 cup tahini
3/4 cup water
1 tbsp gochugaru flakes (can sub regular red chili pepper flakes)
2 cloves garlic
1 lime, peeled
1/3 cup tamari
4 tbsp rice vinegar
2 tbsp toasted sesame oil
Instructions:
Blend all the dressing ingredients together until super super smooth
Basil Olive
Ingredients:
2 lemons
10 cloves garlic
6 tbsp chickpea or white miso
2.5 oz fresh basil
5 oz baby spinach
1 10.6 oz pitted frescetrano or castelvetrano olives
1/2 cup water
2 tbsp EVOO
Instructions:
peel the lemons
strain the olives
blend everything together
Lemon Dijon
Ingredients:
2 lemons, peeled
4 pitted medjool dates
2 tbsp dijon mustard (make sure it has no sugar added)
1/4 cup EVOO
3 tbsp chickpea or white miso
1 cloves garlic
1/2 cup water
4 tbsp grainy mustard
Instructions:
peel the lemons
blend everything OTHER THAN the grainy mustard together
once everything is super smooth, pour it into a jar, add the grainy mustard and shake
Other Tips
I like to make a batch of ginger water so I can make my detox/cleansing water throughout the week.
I do not batch anything for breakfast because I usually eat fruits, mainly melons and papayas.
I often will batch a healthy dessert too, so that I have something ready when the mood strikes. My biggest go-to are my raw “Nutella Twix” ice cream bars.
Along with prepping physically, I think it can be really helpful to take a few moments to yourself, take some deep inhales and slow exhales, and think about what energy you want to exude this coming week. Where your focus and attention will be, and how you will be slightly better this week versus the previous.
Want More Tips & Recipes?
If you liked this content, enter your email below to get more actionable advice, time-saving tips, and yummy recipes that will help you look & feel like the version of yourself that you see when you daydream
