Meal Preparation #5


Regular meal preparation posts are back on I Love Vegan! I’ve been pretty busy lately and finding time to cook has been a real struggle. During hectic times it’s easy for me to let healthy eating habits slip but unfortunately these are the times when it’s most important to eat nutritiously if I want to have enough energy to keep up with everything.

Meal preparation, aside from making packing myself a lunch or snacks for work a breeze, can be amazingly helpful when I’m trying to make healthy meals at home. After a long day the idea of cooking a healthy dinner can feel like the last thing I want to do, which can make other less-healthy convenience meals seem appealing.

By doing even a little bit of preparation choosing to make a healthy, home-cooked meal becomes easier. Try it! You’ll thank yourself later. For less than 2 hours of work, here’s my personal meal preparation for the next few days:

Lunches

For a couple of quick grab and go lunches I’ve made some green salads which can be eaten as-is with dressing, or made more substantial by adding avocado, nuts, or some leftover sautéed tofu.

Two green salads of torn romaine lettuce, chopped tomato, red and green bell pepper, sliced cucumber, carrot peelings, and chickpeas.

Dinners

This week I’ve cleaned and prepared a lot of vegetables for easy stir-fry dinners to serve with steamed garlic-mushroom brown rice and chickpeas, and marinated tofu. All you have to do is stir-fry the vegetables and tofu and reheat the rice and chickpeas. I made sure to make a lot of marinade so that there’s enough to make a sauce for the stir-fried vegetables.

Cleaned, chopped, and ready to be stir-fried: broccoli florets, carrot slices, quartered white button mushrooms, sliced and quartered zucchini rounds, and sliced red and green bell pepper.

Approx. 3 cups of brown rice steamed with garlic, mushrooms, and a pinch of salt, and mixed with leftovers canned chickpeas.

1/2 a block of pressed tofu, cut into small pieces, and marinating in sriracha, chile garlic sauce, light soy sauce, and olive oil. Every time I happen to open the fridge I mix up the container a little bit to ensure that’s it’s marinating evenly.

year in review: 2016

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