Meal prepping - who has time to cook?

Not me.

Every Sunday I try to meal prep. The weeks that I do, I struggle less with fitting it all in and I have an easier time sticking to my diet. Meal prep for us looks different every week. Sometimes I do it on my own, other times my hubby helps. Our meals have changed a lot too, as I've transitioned from omnivore, to pescatarian, to vegetarian and now vegan-ish.  Some weeks I win, other weeks I flop.

My best advice? Prep lots of individual pieces that can be rearranged each day to create something quick and new. For example, cut lots of veggies and bake them all together on a sheet pan.  While that's cooking, throw some rice into the instant pot. Next, clean and cut all of your fruit with exception to apples and bananas. If you buy lettuce in heads, go ahead and wash and cut that as well. While you are at it, grab an onion or two and dice them up for garnishes later in the week. Have kids? Don't forget their lunches! Prep them all at once.


Need some more inspiration? Try this 7-day meal plan on for size:

Day 1, fajitas: toss your precooked veggies into a pan to quickly reheat for fajitas. Add corn tortillas, canned beans and salsa for a flavorful and filling punch. Garnish with guacamole, diced onions and plain yogurt or sour cream.

Day 2, cool veggie and hummus wraps: If you're feeling fancy, add in some fresh greens.

Day 3, Vegetable curry: heat some veggies in a pan with a bit of coconut oil. Drain a can of chickpeas and add to the pan along with a jar of Indian curry simmer sauce. Cook on low until hot throughout. Pair with warmed rice and store bought naan.

Day 4, Thai peanut veggies and tofu:  Drain a block of firm tofu and cut into bite sized pieces. Toss half of the tofu in flour or starch. Pan fry one half in coconut oil or place on a piece of parchment paper and bake for 15-20 min in the oven. Put the rest of the tofu away for another night. On the stove (or over the fried tofu), pour about 1/4 cu maple syrup, 2 tbsp of soy sauce, fresh lime juice to taste, a pinch of grated ginger, 2-3 tbsp of peanut butter, 2-3 tbsp of warm water, stir until mixed and hot throughout. Add some pre-cooked veggies and serve over rice.  Garnish with peanuts, green onion and cilantro. If feeling extra fancy, boil some rice noodles instead of rice. I like to add field greens and sprouts too.

Day 5, tofu veggie stir fry: Grab your veggies and toss them into a warmed pan with and the other half of yesterday's tofu block.  Once heated, add a bottle of store bought teriyaki sauce. Serve over rice.

Day 6, egg souffle: whisk 6-8 eggs or 8-10 egg whites in a bowl. Add about 1/4 cu milk (I prefer un-sweetened soy), pepper, paprika,  salt and garlic. Whisk. Line a pie pan with parent paper and open 2 cans of crescent roll dough. Lay the first can into the pan, then add your pre-made veggies and fresh greens. Pour the egg mixture over top and add cheese if you prefer. Cover with the second roll dough. Bake at 350 for approximately 45 minutes, with the top loosely covered with foil for the first 30 min.  Pair with a salad.

Day 7, Toss your leftover beans and rice into a pan or microwave to heat. Place a piece of fish, liberally dusted with sazon seasoning into the oven at 425 degrees for about 15 minutes. Pair with a side salad. Don't eat fish? That's ok. Substitute the fish with chicken breasts or tofu sliced into large, 1 inch thick pieces. Season the same.