Meal prepping helps me stay organized, cut food waste, save time, and get a variety of veggies in my diet.
Not to mention it tastes soooo much better than takeout. Homemade lunches are a daily highlight.
Meal prep doesn’t have to be on Sundays, and it doesn’t have to be all on one day. Sometimes I like to make extra of one dish and roll it over to something else another day.
This week I’m having:
Tofu, asparagus, purple sweet potatoes, carrots, sweet Vidalia onion, and broccoli
Marinate a package of tofu cut into bite size pieces in equal parts sesame oil, balsamic vinegar, tamari, and maple syrup, about 2 tbsp each
Prep your veggies while the tofu is marinating. After placing the veggies and marinated tofu on parchment lined sheet pans, drizzle the leftover marinade over the veggies and top with a sprinkle of sesame seeds
Bake at 350 degrees about 30 minutes, keeping the vegetables separate on the roasting pan so you can take faster cooking veggies out first if desired
And voila! A satisfying mix of colors, flavors and textures
I love having the opportunity to help clients get back in the kitchen with meal planning to have delicious food they look forward to eating
Need help making healthy delicious eating more tangible? Send me a note through the contact form on this site.
Here’s to your health!
