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Advance Food Prep - Week 2

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This step is very important. When life gets busy, it's usually our diets that suffer first. To save time, we'll often opt out for processed foods or fast foods. To ensure your best chance for success this week, I strongly recommend you do the food prep below in advance:

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Prepare Brown Rice You'll need to do a little math to decide how many servings to prepare. Think about how many people you are serving. You may have to cook more rice later in the week, but you'll quickly get the hang of how far your rice will go. It keeps well in the fridge and you can even freeze it if you need to use it later. Just follow the instructions on the package, cook in a pot or rice cooker.

Roast Potatoes For the Protein Breakfast Bowls, you'll use 1 medium potato per person per serving per meal. And you'll have these yummy potatoes for breakfast 4 times during the week. So figure out how many potaoes you'll need for breakfast all week, roast all those in advance, store in the fridge till you need them, and save yourself a bunch of time.

Prepare Tofu You'll be using sauteed tofu in three different lunches this week, once for sandwiches and twice in salads. So unless you work from home and feel you have enough time during lunch to saute your tofu each time, I highly recommend you slice and saute a full block tofu for the week.

Prepare Energy Bites These are better the day after you make them, so you'll definitely want to get this recipe done before your busy week starts.

Red Beans If you start your week on a Monday, you should sort and soak your beans on Saturday, then cook them on Sunday. If you're not able to watch over the beans, you can always throw everything into a crock pot and just let that do the work for you. Not everyone has a crockpot so I wanted to give both options. Our recipe is for both the stovetop and crockpot versions.

Trail Mix Mix together your chosen ingredients; store in an airtight container and it's fine for the week.

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