Prepping food for the upcoming week is going to help you be successful on sticking with your plant based journey. This is roughly how I prep for my week and I hope it will help you with your own versions of prepping. My family all work and study from home so I don’t usually need to pack meals to go but these recipes will work great if that is what you need to do and they store well in the fridge for quite a few days.
I start on the weekend by making a big pot of soup and for this week I am making a simple Black Bean Soup. If you are wanting to be even more prepared you can make a double batch like I usually do and freeze half for a meal some other time! The soup can be used as a dinner and the leftovers packed in a thermos for lunch.
I then make a double batch of Banana Bread so that I can have one for this week and freeze the other for next week. You can precut and place a few pieces into tupperware or baggies to add to your lunch of choice.
I then make a batch of hummus that I store in a big glass tupperware in the fridge.
Then I prep a bunch of veggies that can be used to go with the hummus. I prep carrots, celery, bell peppers and store them in a large tupperware in the fridge. You can prep whatever veggies you enjoy. I also prep my kale for the week by destemming, rinsing and spinning dry in a salad spinner. You can store this in a large tupperware until you are ready to make Massaged Kale Salad.
If you need to pack lunches for yourself or your kiddies just portion the veggies and hummus into bento boxes or tupperware and add a healthy scoop of hummus on the side. You can also pre-pack containers of fruit and add a little container of “nutella” for dipping. =)