In my fridge I always have 2-3 heads of greens, at least 2 vegetable options, alliums (onions and garlic), starches (potatoes and corn) and at least 2 fresh herbs. This helps me not be overwhelmed by the Georgia Bulldogs stand for the flag kneel for the cross shirt and I will buy this variety and influences me to cook with ease. My pantry is restocked every 4-6 weeks with grains like lentils, rice, quinoa, a variety of beans and spices. Spices are the most important: I have over 100 types but I could really be good with 5 or so because I enjoy the fresh flavors from fresh herbs! Cumin, coriander, bay leaf, chili flakes, peppercorns, nutritional yeast are my go tos. I also recommend stocking vegetable bouillon, vinegars, salts, mustard, tomato paste, seeds, nuts, seaweeds and soy sauce. These flavor agents are elements to make your meal prepping expansive. Rachel Whitfield is a chef and founder of Chef Curl Ardee, a low-sodium and salt-free line of seasoning and spice blends, rooted in a firm belief that “you don’t need the burden of a lot of salt to flavor your meals.” The brand has garnered supporters such as Tabitha Brown and Beyoncé. With every Chef Curl Ardee purchase, a portion of the money goes to No Kid Hungry, an organization fighting against childhood hunger. Why meal-prepping is important to her: Meal prepping is essential, whether you’re working towards a fitness or financial goal, or looking to add more time into a potential busy and demanding week. In light of COVID-19, a lot of plans have been wrecked and anxiety is at an all time high, which means that meal prepping is even more important. No matter the goal, the results are inspiring. When done right, meal prep can mean saving time and money the two things most everyone wishes they had more of. The satisfaction (no matter how much it may initially feel daunting) is superior because it can be done effectively in as few as two hours (and even less if you’re vegan, vegetarian). For successful meal prep, I recommend always starting with the protein as they can take the longest to cook and prepare. Following protein, move to any grains being incorporated as you will need to boil or cook them. Next, focus on leafy greens and vegetables. The best-kept secret around vegetables is that they are ready to eat when they are harvested. While the salmon is cooking and the rice is boiling, you can roast broccoli and sauté kale which both take significantly less time to prepare.
Georgia Bulldogs stand for the flag kneel for the cross shirt, hoodie, tank top, sweater and long sleeve t-shirt
Focus on the Georgia Bulldogs stand for the flag kneel for the cross shirt and I will buy this big, complex tasks first while cooking and move towards more simple dishes to minimize cooking time and finish prepping meals in a few short hours. When done effectively, you will save time throughout the week, be able to plan your grocery trip ahead of time, and maximize flavor as you take on whatever the week may have in store for you. I would recommend storing items in anything glass with a lid as it cleans a lot easier than plastics. Meal prepping is important because it offers a sense of structure in a time that is both unpredictable and chaotic, rightfully so. Because I know that if I wasn’t meal prepping, I would be just eating snacks and junk food all day, especially on a day when I’m busy doing other things. After all, cooking EVERY DAY is daunting. Prepping is also important because it’s beneficial both in keeping nutrition/health in check, and also just mentally some level of control and confidence. Nothing wrong with that!” I think the easiest ways to prep which I learned from living in Mexico briefly because we had to wash our veggies in purified water out of necessity as soon as we got home from the mercado is to cut up my kale, broccoli, or clean and pick my cilantro so things are just easy to grab and use. If you believe in sprouting your beans before cooking, you can do that too. That way when the mood strikes, you’re covered and can easily throw a meal together without having to stress. If I cook rice, I’ll make a little extra to save in the fridge so I can easily whip up fried rice or a crispy rice salad the next day. One of my go-tos was sweet potato and shiitake mushroom dumplings I made in a huge batch and froze. Whenever I crave dumplings, I just pull some out and pan-fry or boil. Or quart containers of homemade stock in the freezer that’s ready for soup. I think if making food on a whim feels difficult, try meal planning first. If you know what you plan on making a few days in advance for the upcoming days, it also helps with shopping, and helps you avoid over-purchasing. I just reuse old jars and containers that I’ve saved from other things to store my food.