June Monthly Newsletter
| Morsel of the Month Maybe you have been hesitant to meal prep because you don’t want to eat the same thing all week. Or maybe you don’t know what you’ll be in the mood for on Wednesday when you’re cooking on Sunday. That doesn’t mean you have to abandon your meal prep plans. Instead, consider ingredient or food group prepping. With this type of meal prep, you cook a few different items from all of the food groups and then decide how to put them together later. For proteins, you could grill some chicken breasts, make hard-boiled eggs and cook some beans. For starches, you could make a pot of quinoa and roast some sweet potatoes. For vegetables, roast a few favorites, chop some raw ones or spiralize zucchini or beets, and for fruits, wash and cut several varieties to store in the fridge. For a little something extra, why not toast some nuts and make a quick salad dressing? Then, when Tuesday night rolls around, all you have to do is decide how to mix and match your prepped items. Use MyPlate as a guide to putting it all together, remembering to fill ¾ of your plate with vegetables, fruit and whole grains for a plant-forward meal. Check out the What’s on Your Plate handout on our website and our blog post at JudyMatusky.com for more guidance. Recipe Highlight On JudyMatusky.com, we wrote a blog post outlining how to meal prep by food groups in one hour with meal ideas you can eat all week long. Check out how to turbo-charge your meal prep here. |
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