Food Prep I

It's been quite a while since my last food prep session. Quite a while meaning before we moved to Washington ... a year ago.

Can you believe it's been a year? It feels longer ... in a good way. We love it here.

This week I focused on eating the rainbow.

This week I focused on eating the rainbow.

I've always enjoyed meal prepping, freezer cooking, all that awesome stuff that makes me hate dishes - HAH! But I love the process and the outcome - lots of food and no cooking 6 days a week!

It's been almost 5 months since I switched to a plant-based eating style, so obviously this is my first winter without animal protein. Our local harvest season ended in October, so I'm doing what I can to have a well rounded diet without buying a bunch of out of season produce from the stores. And now that it's been snowing, we're diving into our food storage.

Winter always makes me reflect on what I didn't store and what I should have, but thankfully there's always next year!

This week worked out quite well. Steven did 5 consecutive days of overtime shifts and when he works OT, he takes twice the amount of food with him. Since I was prepping food for myself, he decided to do the same. Let me tell you, having his food prepared at the beginning of the week saved me a lot of time during the week.

Steven is still experimenting with his eating style - vegan, vegetarian, omnivore, gluten free - so we typically eat different things for each meal. I cook/prepare what I eat and that's what he mostly eats, adding in animal products here and there.

Switching between vegan, vegetarian, and omnivore is actually pretty simple. I didn't quite understand how that could be the case when I first started eating vegan, but it's been several months now and certain things have clicked in my brain - like how to sub in different ingredients when baking or subbing in chickpeas instead of chicken breast.

So here ya go. I'll note what items include animals products, but for the most part everything you see here is vegan.

Please excuse the bad picture quality - our rental house has very little natural light since we're in the valley of the mountains.

 

Steven ended up preparing his own food, as I mentioned above, so this list stretched me two weeks.


Breakfast Cookies - We did not particularly enjoy this recipe, so I won't link to it, but the idea is universal. Cookies can be made healthy and consumed for breakfast.

Breakfast Cookies - We did not particularly enjoy this recipe, so I won't link to it, but the idea is universal. Cookies can be made healthy and consumed for breakfast.

Tortilla Soup topped with corn tortilla chips, avocado, cilantro, black beans, and chickpeas To Prep: You can make the entire batch of soup ahead of time, or simply chop the ingredients and make the soup later.

Tortilla Soup topped with corn tortilla chips, avocado, cilantro, black beans, and chickpeas

To Prep: You can make the entire batch of soup ahead of time, or simply chop the ingredients and make the soup later.

Mediterranean Chopped Salad Pitas  To Prep: The salad is a simple chop and go and I keep chopped lettuce in quart mason jars. This time I purchased pita bread instead of doing homemade. If you're making the bread yourself, make that ahead of time as well. When you're ready to eat, combine the chopped salad, lettuce, and dressing and mix together. Then add to the pita and enjoy.

Mediterranean Chopped Salad Pitas 

To Prep: The salad is a simple chop and go and I keep chopped lettuce in quart mason jars. This time I purchased pita bread instead of doing homemade. If you're making the bread yourself, make that ahead of time as well.

When you're ready to eat, combine the chopped salad, lettuce, and dressing and mix together. Then add to the pita and enjoy.

Mini Cherry Pies  I used this cherry pie filling that I canned during the summer and a double batch of this vegan pie crust. The pie filling isn't a particulate favorite, but that's why I only made two jars as a test batch! The filling actually tastes better right when you make it, rather than after you can it. Go figure.

Mini Cherry Pies 

I used this cherry pie filling that I canned during the summer and a double batch of this vegan pie crust.

The pie filling isn't a particulate favorite, but that's why I only made two jars as a test batch! The filling actually tastes better right when you make it, rather than after you can it. Go figure.

Taco Salad in a Jar with Creamy Cumin Ranch Dressing and this taco meat. I added chicken and cheese for Steven.

Taco Salad in a Jar with Creamy Cumin Ranch Dressing and this taco meat.

I added chicken and cheese for Steven.

Flour Tortillas I made a triple batch and froze half of them. I've been making this recipe for years and we love it, obviously.

Flour Tortillas

I made a triple batch and froze half of them. I've been making this recipe for years and we love it, obviously.

Breakfast Burritos I make different versions every time, but they always feature black beans and white potatoes that I canned for food storage. Add in whatever veggies you like (bell pepper, onion, garlic, guacamole, mushrooms). This is where your chopped veggies in the fridge come in handy because you can just dump them all in your skillet and fry up real quick. Breakfast is served.

Breakfast Burritos

I make different versions every time, but they always feature black beans and white potatoes that I canned for food storage. Add in whatever veggies you like (bell pepper, onion, garlic, guacamole, mushrooms). This is where your chopped veggies in the fridge come in handy because you can just dump them all in your skillet and fry up real quick. Breakfast is served.


Have you posted a food prep lately? Link to it in the comments so we can all check it out!

Happy prepping, friends!