Let’s Meal Prep together this fall! I’ve just published a video on my Youtube channel where you can watch me prepping for a week of healthy meals, and now I want to give you some of the highlights here, on the blog.

Why Meal Prep?

• It’s FUN! At least for people enjoying cooking, planning and organizing.
• It saves you time: you cook once for a week of ready or semi-ready meals!
• It saves you mental energy: you already have a plan for a week ahead, no need to worry about cooking and grocery shopping every day.
• It makes it easier for you to stick to your health goals and avoid accidental fast food lunches and extra snacks.

This week we’ll need:

• Dry chickpeas
• Red lentils
• Cauliflower
• Carnival squash
• Sweet potatoes
• Honeynut squash
• Beets

Let’s Meal Prep!

First, I’m going to bake the veggies and cook the legumes:

1. Soak the chickpeas overnight, then rinse and cook.
2. Sort, rinse and cook lentils.
3. Cut clean cauliflower into florets, spread on a baking sheet, sprinkle with ghee or oil, season and roast at 470F.
4. Cut clean carnival squash in half, scoop out the seeds, slice the squash, add to a baking sheet, sprinkle with ghee or oil, season and roast.
5. Cut clean sweet potatoes in half lengthwise, sprinkle with ghee or oil, season and roast.
6. Cut clean honeynut squash in half lengthwise, scoop out the seeds, sprinkle with ghee or oil, season and roast.
7. Clean and dry beets, remove the leaves, trim the ends off, slice in quarters, sprinkle with ghee or oil, season and roast.

Ready-to-eat Recipe Ideas.

The actual meals I made using the ingredients we prepped above:

1. Sweet Potatoes with Chickpeas, Goat Cheese, Bacon (optional): soften roasted sweet potatoes with a fork, top with chickpeas, sprinkle with goat cheese and bacon.
2. Honeynut Squash and Cauliflower Soup: using a spoon, scoop flesh out of the roasted squash, blend with roasted cauliflower, coconut milk, season to taste, serve topped with a choice of sour cream, goat cheese crumbles, and/or bacon.
3. Cauliflower and Chickpea Curry with Shrimp: cook shrimp in coconut milk with curry spices, cumin, salt, add roasted cauliflower, chickpeas, serve with baby spinach leaves.
4. Turmeric Dal: cook diced onion and garlic in coconut milk with turmeric, add lentils, season to taste, serve topped with a choice of seeds, nuts, spices.
5. Carnival Squash and Beet Salad: top baby kale with roasted squash, beets, lentils, and goat cheese.

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