New to meal prepping? Or just lost your meal-prep mojo? Try these hacks to get back on track and have you working that kitchen like a boss… Plus, keep scrolling for our delicious plant-based Tomato & Olive Pasta recipe!
Get organised
Before you start, you need to get organised. Plan out all your recipes for the week in THE BOD Meal Prep Planner and create your shopping list so you know exactly what you're making and need to buy, and therefore won't be overspending or wasting food.
Take one step at a time
When you plan on cooking 3-5 different meals, it's easy to start to feel a little overwhelmed so focus on one recipe at a time. Start by focusing on preparing your breakfast, then snacks, lunch and finally dinner.
Portion, prepare and pack as you unpack your groceriesMeasure out your veggies, pop them in bags or containers and they’ll be ready to grab when it’s time to cook. Or if you’re buying meat in bulk, weigh and portion into servings before freezing.
Have enough containers
Part of the ease of meal prepping is that your food is portioned out into individual servings, but to do this you'll need to have good containers at hand. There's nothing worse than running late in the morning and trying to portion out your food in a hurry!
Don’t be afraid of your freezer
Your freezer is your best friend on crazy busy days! Stock it up with your meals so you can easily grab them on the go. Cook a bulk meal like our Eggplant and Chicken Lasagne from THE BOD then cut into individual serves and freeze so you can defrost, heat and eat in minutes.
Smoothie bags make breakfast a breeze
When you’re unpacking your groceries, chop and pack apple, spinach, cucumber, ginger and pineapple - or fruits and veg of your choice - into ziplock bags and freeze. Next morning, throw a glass of water and a smoothie bag into the blender, blitz and you’ve got a glass full of micronutrients in minutes.
What are you meal prepping today, sis? Why not give this yummy Tomato & Olive Plant-Based Pasta from THE BOD a go?
Easy, quick, and loaded with goodness, it’s a delicious crowd-pleaser that will keep you powering on any day of the week 💪
Serves 3.
Here’s what you need👇
- 1 tsp Olive Oil
- 1/4 cup Kalamata Olives (pitted)
- 1 cup Spinach
- 1 clove Garlic
- 1 Onion
- 1 tbsp Tomato Paste
- 400g Tomato Passata
- 250g Pulse Pasta
How to👇
1. Finely dice onion and garlic. Chop olives and spinach.
2. Heat oil in a saucepan on medium heat. Saute onion and garlic until golden.
3. Add tomato pasta, tomato paste, spinach and olives. Simmer for 10 minutes.
4. Bring a large pot of water to the boil. Add pasta and cook for 8 minutes, until al dente.
5. Stir pasta sauce through pasta. Season with salt and pepper.
Easy! And check out these macros per serve!
P: 20.8g C: 54.7g F: 7.5g
Are you cooking this up today?
Let us know in the comments what you think!
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