We don't really do "Sunday Funday" in our house; it's more of a reset, low-key prep for the week ahead and oftentimes have an early dinner which we call "Linner." There are no "Sunday Scaries" (or is it "Monday Scaries?") in this house so we treat it like the start of our weekend. I'm able to go to barre, get some outdoor time in and prep some food for the week.
I don't typically cook full meals ahead of time because what I make on Sunday for Tuesday isn't necessarily what I want to eat when the day approaches. I usually have a vague plan of what I'll cook for dinner during the week, but nothing set in stone since our schedules spontaneously may change or the day may get away from us and we have to shift.
How I make meal prep work:
Flexibility: I prep components, not complete meals, so I can mix, and match based on what I’m craving.
Variety: It keeps me from getting bored, so I don't prep too much in general or too much of one thing.
Storage: Use clear, airtight containers to keep food fresh and make it easy to see what’s available. I know there is a stigma against plastic bags, and I try to use them as little as possible but sometimes they're your friend.
Loose Menu: Even a loose idea of what meals you’ll make during the week can help guide your prep.
3 Items I consistently prep on Sundays:
Vegetable stock: I use this to cook quinoa, rice, soup, stews and it's SO easy to make your own. I typically use a 1:1 ratio of vegetables to water to make this stock but it doesn't have to be a perfect science IMO. Rough chop, 2 onions, 4 carrots (I prefer to peel them, but you don't have to), 4 stalks celery and 4-6 cloves of garlic. Add them to a heavy bottomed pan like a Dutch oven or stock pot. If you have mushrooms and fresh herbs around, throw those in too. Add 8-10 cups of water and simmer for 2 hours or until reduced by half. Strain squishing the veggies so you get all those flavors. Store in the fridge in mason jars for 3-5 days or in the freezer for up to 3 months. You can also add chicken or beef scraps to make this non-vegetarian.
Quinoa: I know many people don't like quinoa but, respectfully, it's probably because you're making it wrong. Quinoa is like rice in that it absorbs the flavors of what it's cooked it in and if that's just in water, ummm hello, how boring. This is my favorite resource for cooking quinoa because it's spot on and will make yours perfect every time.
Cashew Milk: I've never been a huge fan of milk, unless it's chocolate, and I've never consistently given it to my kids. We'll have it in smoothies, ice cream (obviously) and when cooking but for the most part, we stick to this homemade cashew milk option. I'm sure you've seen really complicated, or just extra, appliances to make this but it's really so incredibly simple you'll wonder why you haven't been making it already. I've personally only made this with cashews, but you could use almonds if you prefer. My goal with this drink is never to drink it plain, I like it for my protein shakes, smoothies and protein bowls. I don't cook with it, but you certainly can! I typically use it in a 1:1 ratio in replace of milk.
Other Items I may prep include:
Rice in place of or in addition to quinoa.
Casseroles like baked mac and cheese or lasagna.
Marinate any meats ahead of time for maximum flavor.
Meatballs or ground beef.
My favorite baked risotto (recipe coming tomorrow!)
Any proteins I want to top lunch salads (mostly grilled chicken.)
What do you prep for the week? What recipes would you like to see here?!
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