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.
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.
- Breakfast Cookies
- Tortilla Soup
- South of the Border Salad in a Jar
- Mediterranean Chopped Salad Pitas
- Taco Salad in a Jar with Creamy Cumin Ranch Dressing and this taco meat.
- Flour Tortillas
- Pearl Couscous with Brussels Sprouts and Almonds
- Marinated Cabbage Slaw
- Chopped Veggies (cucumber, carrot, onion, yellow/red/orange bell pepper, tomato, lettuce) - this will turn into salads, sandwiches, breakfast burritos, etc
- Guacamole - I make this every few days in different ways, so it's not a typical guac. I like to do avocado, salt, salsa verde, and lime juice. Sometimes I'll add in tomato.
Steven ended up preparing his own food, as I mentioned above, so this list stretched me two weeks.
Have you posted a food prep lately? Link to it in the comments so we can all check it out!
Happy prepping, friends!