How to Get Back Into Meal-Prepping After the Holidays
So I know it's basically mid-January already. Can you believe it? But my birthday is the 4th so the holidays aren't over for me until after all my birthday celebrations are finished 🎂🎉
And the hardest part about getting back to the normal swing of things is running out of leftovers and having to actually start preparing meals for myself that don't include the holiday staples I love so much. But nothing gold can stay so it's time to get back to healthy meals that are easy to throw together.
Whenever I need to get back to the meal-prep life after holidays or a vacation, I start out by picking things I know how to make and aren't a bunch of raw veggies right out the gate. I have to work my way up to salads.
So this time I went with mini baked frittatas and a quinoa bowl with roasted veggies and salmon. Pretty much all of the work is in the prep, and even then it's just some chopping and scrambling.
For the frittatas, I used:
– 9 eggs
– Frozen spinach
– Diced tomato
– 5 slices low-sodium bacon
– Reduced-fat shredded mozzarella
- Diced onion
I usually cook the bacon first so it's crispy and has that smokey flavor, then I like to cook my onions in the bacon fat because there literally isn't anything more delicious than vegetables cooked in animal fat. While both of those are cooking, I prep the other ingredients and scramble them all together in the eggs. Sprinkle some cheese, season with salt and pepper, then pour evenly into a muffin tray. Slide that bad boy into the oven at 375 for I think 20-25 minutes. I've made these so many times I'm not sure the exact timing, I just kinda feel it out but that sounds about right. Then let them cool and put two into ziplocs and grab a bag every morning when you're running out the door. Just make sure you heat them for about 90 seconds before digging in. I love to eat mine with avocado slices and some Cholula on the side 😋
Now for the quinoa bowls, I cooked 1 part quinoa to 2 parts water. So 1 cup quinoa is 2 cups water. You boil the water, add the quinoa, and cook at a simmer for about 20 minutes. If you see your water has absorbed out and your quinoa has started to stick to the bottom, you've gone too far (believe me, I know). Fluff it up with a fork when it's done and divide into portable containers. While the quinoa is cooking, chop whatever vegetables you like. I used:
– Brussel sprouts
– Diced onion
– Sweet Potato
– Zucchini
Chop them to around the same size so they have the same cooking times and roast them in the oven at 425 for 25 minutes so they get nice and browned. The salmon is pretty easy. Just marinate it in whatever marinade you like best. I typically go for an asian marinade but you can go simple with just some olive oil, lemon juice, and salt and pepper if you wanna do as little work as possible. It will still taste delicious. You can bake that in the oven for about 20 minutes at 375. I threw mine in with the egg frittatas so I could get them both cooked at the same time.
Once everything is finished cooking, let it all cool and then portion them into containers. In a normal week, I'll make four meals so I can have a day for a sandwich or sushi or whatever else I'm craving (life is too short to deny yourself what you really want).
These two meals are pretty healthy and it'll help get you back in the meal-prep groove in a totally not intimidating way. These recipes are totally customizable to however you like your frittatas or protein/grain bowls so make them however you like.
Eating healthy can be hard sometimes. But the most important thing I learned in my experience is that planning ahead is everything. Walking into the store without a plan makes the whole shopping trip so much more stressful. But I stroll in with my list and exact quantities I need. In, out, done.
The holidays are a great excuse to eat anything and everything. How else are we going to stay warm? But eventually the holidays do end and it's time to get back to our normal routines. What are your favorite healthy meals to prep? Let us know!