The 4 Foods You Should Prep Now To Eat Healthy All Week Long
6 months ago, 2 Jan 19:43
Trying to kickstart some new healthy eating habits? Prepping some of your ingredients in advance can make a huge difference in how easy it is to cook for yourself all week—and research shows that people who cook more tend to take in fewer calories and consume more of the nutrients they need. Here's why meal prep is so key: Just like an assembly line, it’s much faster to do the same task than to switch between jobs. Plus, it will save you a ton of time during the week. So put on a podcast or pump the jams, pull out the cutting board, and get ready to prep for a terrific week. But how do you know what you can prep ahead and what you can't? That's where Women's Health's Healthy Meals For One (or Two) comes in. Prep the below ingredients, and you'll be in great shape for eating healthy all week long. For more great prep-ahead ideas and healthy, tasty recipes that won't leave you with a ton of leftovers, pick up your copy of the upcoming Women's Health's Healthy Meals For One (or Two) (available January 23rd). Grains are one of the best things you can prep in advance. They add lots of cooking time to recipes, but they store very well. Grains are also a healthful base for a very quick meal, but the healthiest grains are whole, and those take a lot longer to cook. So while you work on the meat and chop the veggies, get the grains you need for the week cooking on the stove. Cooked rice and grains, like farro, will last in the refrigerator for 3 to 4 days in resealable plastic bags. You can also freeze them in freezer bags for longer storage. Cooked pasta should be tossed with a tablespoon of oil before storing it in the refrigerator—it will also last for 3 to 4 days. Looking for easy snack options? Check out these 13 delicious ways to spice up a tub of hummus: There are a few different degrees to which you can prep your meat at the beginning of the week. It all depends on how much prep time you have, and how crazy your week is going to be. At a minimum, it’s really helpful to divide out your meat for each meal. Put each meal’s portion into a resealable freezer bag, along with any marinade you might want for it, and be sure to label what day you packaged it. Raw meat is good for a few days in the refrigerator, and if you can’t get to it before then, you can just throw it directly in the freezer. If the recipe calls for the raw meat to be cut, cut it up now. This will save you from extra meat knives and cutting boards later. If you have a little bit more time, we recommend cooking meat on Sundays to get a big jump start on the week. Oven-roast a bunch of chicken breasts on ...
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