A healthy start to the new year!
Taking the time to cook is sometimes all too difficult in our busy day-to-day lives, but good preparation, planning and your Monsieur Cuisine are there to help. Meal Prep puts the focus not only on healthy eating, but most importantly on sustainability and saving time. After all, if you prep your meals properly, you’ll save time on a daily basis, cut down on the money you spend shopping, and eat more healthily and consciously. In other words, good planning is half the battle.
At the beginning, it’s worth choosing one day in the week for cooking ahead and making 2–3 servings of two different dishes. You’ll also save a lot of time if you do all of your shopping the day before your planned cooking session, so that you can make a start right away. You should always have certain staple ingredients like rice, pasta and oatmeal in your store cupboard. As well as thinking about what you’d like to cook, it’s important to know where you’re going to store the dishes you’ve made, and how they should be transported. Easily sealable tins, containers and jars are just the thing.
Chopping up vegetables accounts for a lot of time when cooking. Ready-chopped vegetables such as peppers, carrots, celery and spring onions will keep for several days in the refrigerator. You can use the vegetables in your cooking or enjoy them as an occasional snack between meals.
We’ve put together the most important tips for you, along with selected recipes for you to make a start with meal prepping.
So off you go: pre-cook, pack up and eat!
- Get your closable containers, tins or jars ready
- Make room in the refrigerator or freezer
- Give yourself time to think about what you want to cook, and buy all of the ingredients in good time
- Use stackable containers to save space
- Use microwaveable containers so that you don’t have to decant food before heating it up
- Use fresh or frozen ingredients
- Use a weekly plan
- Always pre-cook 2–3 servings per person
- Leave all of your dishes to cool down completely before packing them away, so that no condensation can form
- Seal the containers so that they are airtight, and then put them in the refrigerator or freezer
- Cook vegetables only briefly and boil pasta and rice so that they are still al dente, as otherwise they will become mushy when thawed
- Poultry, fish and eggs should always be cooked through before being packed away
- Always transport liquids such as sauces and dressings separately
- Plan your dishes 2–3 days before cooking to give yourself enough time to go shopping
- Baked goods can also be stored without any issues – simply make sure that they are stored in airtight containers. If you’re using them after a couple of days, drizzle with a little water first to get them crispy and warm again