Save HOURS With This Simple Meal Prep Trick

Are you ready for a HUGE time saver that will instantly up your meal prep game!? Something that will make your life easier, save you money AND help you stay on track with your nutrition?

Check it out: in a nutshell, there are two camps of people when it comes to meal prep. We completely overthink it, or we don’t think about it all.

Overthinking and making it more complicated than it has to be is an easy trap to fall into; after all, there’s SOOOO much information on the world wide web, conflicting information on social media and even in magazines. It can feel like climbing Mt. Everest just to filter out the noise and take action.

So you resort to thinking about it over and over and over again – before you know it, it’s time to eat and you’re without a plan.

The problem is, wayyyyy too many people assume that meal prep = boring, bland and tasteless food perfectly organized in equally perfect containers (think chicken, yams and a veggie like broccoli). Of course there’s going to be a resounding “No thanks!” if that has to be your reality.

That’s when a lot of us join that second camp: the one that says “I’ll do it next week” … until it’s been months with no prep.

But, *cue the happy music* and have no fear meal prepping grasshopper; there IS a middle ground!

Riddle me this: what if you took a few extra minutes to map out your meals for the next several days, and when you’re making dinner, you cooked simply 2-3x the amount you usually do?

Ideas for doubling up:

• Extra turkey burgers
• Chili
• Stir fry
• Grilled veggies

Just about anything applies! It doesn’t need to be just “special” meals.

Doing things this way means you don’t have to set aside several hours of valuable weekend time to cook for the upcoming week. Instead, spend your normal amount of time cooking … plus just 5 to 10 minutes each week planning your meals.

Think you can do that? The answer is YES, yes you can!

It may seem like a no-brainer, but it’s the part about being INTENTIONAL and planning ahead that makes the difference. This is especially true if you’re used to having to figure out what you’re going to make for dinner each night.

To help you take your meal prep game to the next level, today I’m sharing an AMAZING resource that we created just for you! It’s a COMPLETE guide to meal prep. In it, we break down step-by-step how to plan your meals and set yourself up for success every single week.

BONUS: it’s LOADED with delicious recipes, strategies and tips!

And the best news yet? This value-packed resource is completely FREE. It’s our gift to you for being a loyal reader and part of the Inspired Wellness tribe.

Go here to snag your copy, and don’t forget to share with a friend who could use the inspiration!

Now before I go, I’ve got another TREAT for you today! It’s a super tasty recipe to get you started on the right foot with your new meal prep routine. I have a feeling it’s going to become one of your favorites. Not only does it taste amazing, but you can change it up to suit your likes/dislikes and use the ingredients you already have on hand!

PLUS, it’s super easy to make AND tastes even better the next day (here’s looking at you, leftovers).

In case you’re curious, this recipe is also gluten free, paleo and can even be VEGAN! You can spice it up in a variety of ways: as a bowl, on top of a salad, in tacos or over rice. While it CAN be prepared on the stove, if you’ve got the time it also tastes great made in a slow cooker.

Alright alright, enough build-up … you ready for the goods? I’m going to share suggestions for how to switch it up below, but you can experiment with it any way you want:

The Amazing Inspired Wellness “Anything” Chili

Ingredients:

1 to 1½ pounds of ground meat: beef, turkey, meat alternative (such as Beyond Meat products)

2 garlic cloves, chopped

2 tbsp olive or coconut oil

1 large onion, diced

2 stalks celery, chopped

4 carrots, peeled and diced

1 bell pepper (red/yellow/orange are sweeter than green, your choice!), diced

2-3 medium summer squash, diced

2 tbsp chili powder

1 tsp salt

1 15-ounce can tomato puree or tomato sauce

1 15-ounce can diced tomatoes with liquid

(Optional: up to 1 cup water/chicken broth as needed to thin out consistency if the chili is too thick)

Instructions:

In a large skillet or pot, brown your meat over medium heat, adding garlic about halfway through so it doesn’t scorch. Drain off the fat and remove from the skillet.

In the same skillet, add the oil, onions, celery, carrots, bell pepper, summer squash, chili powder, cumin, oregano, and salt and cook for about 10 minutes, stirring occasionally to make sure everything cooks evenly.

When the veggies are soft and the onions are starting to caramelize, return the meat to the skillet and add the tomato puree and diced tomatoes to the pot, stirring well. Bring to a boil, stirring frequently, then reduce heat and simmer for 20 minutes. Eat immediately, or keep it simmering on low for later, or put it in the fridge for later.

Slow cooker alternative: Cook the meat and then the veggies in a skillet, then move to the slow cooker and add the rest of the ingredients, and cook on high for 1 hour and low for 3-4 hours.

Substitutions: Instead of (or in addition to!) carrots, add chopped butternut squash or sweet potatoes. Looking for a more “earthy” flavor? Experiment with parsnips or rutabaga.

Additions: Black beans or white beans, broccoli, spinach or cauliflower. Or you can add a jar of salsa for an extra kick! If you add beans and are using a slow cooker, wait till the last hour or so before adding them so they don’t turn to mush.

Give it a try and let us know what you think!

Until Next Time,

Christina