After a year of finding comfort and normalcy in (not-so-healthy) food, I think it’s time to rein it in a bit. My secret to eating healthy throughout the day is to meal prep. I try and make time on Monday to prep as much as I can. Place your cut veggies and fruit at eye level so you don’t forget they’re there. I find that they get forgotten if I put them in the vegetable drawer.
I wash and cut vegetables and fruit so they are ready to grab and enjoy. I don’t cut the mini cucumbers until I’m ready for them, cucumbers tend to get a bit slimy and don’t last long once cut. I wash them and place them in a bowl in the fridge.
Bean salad holds up really well and is perfect on it’s own or on a bed of spinach. To make it, drain and rinse 2 cans of white beans, add lemon juice, olive oil, salt, pepper and fresh chopped basil. You can also add goat cheese or feta.
I like to roast sweet potato wedges too. Peel and cut sweet potatoes into wedges, toss with olive oil, salt and pepper and roast in a 400F oven on a sheet pan for 20-30 minutes, tossing half way through until golden and cooked through. Dip your sweet potato wedges in hummus…you won’t be sorry!
This salad is another great meal prep option. It will hold up for a few days in the refrigerator.
Once everything is prepped, take a minute to enjoy your fully stocked fridge! Now when you’re ready for lunch or a snack, you have plenty of healthy options.