Back to Basics
Most of us are very busy ~ I think it is just the sign of the times. Fast food and take-out have unfortunately become the “norm” of our daily eating habits as a culture. But it doesn’t have to. You can be in charge of your own eating destiny.
Pick a day of the week to prep. I use Sunday to get everything in order for my upcoming week.
In this picture I have:
– shredded carrots
– cooked a chicken and diced half of the meat (we eat the other half as the main protein in our meals)
– ground almond flour
– diced onions
– seeded a pomegranate
– made broth from my whole chicken bones
– hard-boiled eggs
This is just a start…depending on the season or your taste buds, prep what you use often in your dishes.
There are some mornings where I just want to still be in bed. I will just scramble an egg because I don’t want to go through the “trouble” of chopping veggies to add. However, if I already have my peppers, onions, mushrooms and chicken cubes pre-chopped, I can whip up a very well-rounded scramble in no time.
Hard-boiled eggs are great on-the-go snacks…or sliced and eaten with my lunch.
My girls adore pomegranate seeds as is…my husband and I enjoy them on our salads.
This prep work can also assist in a quick soup, salad, side or whatever you can imagine!
Chop a variety of cabbages for different slaws…make a different soup a week with your broth (freeze it in portioned sizes)…have celery already diced to throw on salads or into a can of tuna…use your imagination! Have things prepared!