Prep Sunday and Eat Healthy All Week

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Susie Fishbein
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Enchilada

Eating healthy can take some prep time. Cooking up whole grains and homemade sauces is not as quick as opening up boxes and jars but boy is the pay-off in health there.  These days my time has been going to my next book project, a cookbook inspired by my travels at home and abroad. What I saw over and over while teaching in Italy was that the chefs work on Sunday preparing sauces and stocks that were then used as parts of recipes throughout the week. That registered with me. Sundays are days that I have some time to let things simmer and stew and I have some help in the kitchen from my busy family as well.

Zucchini Lentil Soup

Zucchini Lentil Soup

If you keep healthy food on hand, you will always have a healthy meal just minutes away. In fact, when I make the lentils for the Zucchini Lentil Soup (seen above), I always make extra. Extra cooked lentils are a great way to bulk up a veggie burger, to toss into a salad for extra fiber, or to add some crunch to a stir fry. They are loaded with iron and if they are cooked and ready to go waiting in my fridge, I will reach for them.

Think of Sunday as your sous-chef day. Get all your peeling, chopping, saucing, and simmering done. Act like a chef the rest of the week. Just pull out of your fridge, mix, toss together and bake.

Enchilada

Enchiladas

The way to get fresh meals out, like these delicious Enchiladas (seen above), without having them stand around all week and taste like left-overs is to make the components and complete the recipe just until the last step. The final cooking should only happen once, and that is before serving.

No more excuses, healthy meals are on their way.