Struggling with meal prep? SAME.
Planning & making meals ahead seems like such a great idea, but there are plenty of us who struggle to get motivated to pre-make meals for the week.
So instead of full-blown meal prep, I created a VERY simplified version called “ingredient prep.”
INGREDIENT PREP: Instead of prepping whole perfectly planned meals, pre-make a single ingredient so you can reach for it during the week to make your meals healthier…and a little easier.
Let me introduce you to…
BIG BATCH GREENS
Make a big batch of greens & use them all week! It’s a simple way to get more veggies into your life.
On Sunday, get out a big soup pot…
1. Heat 2 tablespoons extra virgin olive oil or avocado oil in the pot over medium heat and stir in 1 minced clove of garlic, 1/2 teaspoon crushed red pepper flakes, and 1/4 teaspoon sea salt. Keep over heat for 1 minute.
2. Add 3 bunches of thinly-chopped kale leaves and stir until wilted down, about 6 minutes.
Store in an airtight container.
Keeps in fridge for up to 5 days.
Enjoy BIG BATCH GREENS throughout the week. Here’s how:
Add to eggs or put some on your avocado toast.
Add to lunch bowls with chicken/chickpeas + brown rice + dressing like tahini, caesar or buffalo.
Add on top of pizza or stir into garbanzo bean pasta or add to loaded sweet potatoes w/ black beans.