When I first started cooking, meal prepping wasn’t a thing for me. My go-to for lunch was making a sandwich or salad. However, if you’re looking for a yummy, nutritious lunch, that is plant based and gluten free, meal prepping is the way to go.
Yes, my Sundays are busy and often taken up by meal prepping, but it makes my week much less busy. I don’t have to race to make breakfast or lunch in the morning and I can instead focus on work for the week. Not only this, but I’m saving money! Making bulk meals is typically the cheaper option as opposed to making something new each day for breakfast, lunch, and dinner. Also, let’s be honest, if you don’t have lunch readily made for the week, how often will you cave and just order food instead? Ordering food adds up of course!
Not only does ordering food cost you more of those precious dollars, but it is usually going to be less healthy than what you would make at home. Yes, even if you’re ordering a packed salad from somewhere. Even in that salad, there are hidden things making it less healthy – an unreal amount of sodium or sugar added to the dressing. Veggies that have most likely been roasted in oil (I hope it was extra virgin olive oil, but it may be a less healthy oil instead!) and salt are going to be less healthy than veggies you roast at home that have definitely been coated in olive oil and have no salt added to them.
So to sum it all up, can meal prepping be a P.I.A. on the weekend? Absolutely. But in the long run, it is much more cost effective and healthier than the alternatives.
Check out all of the recipes I have posted that can absolutely be made into a meal prep!
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