Just like many of you, I’ve been trying to eat healthier in the new year. I ended 2014 having made some significant changes to my diet and lifestyle – the main one being I went vegan in August. Since January 1, 2015, I’ve not been eating any processed sugar and have been trying so very hard to get more greens into my diet. I love greens, but I often forget about them! Poor little, forgotten greens! I’ve also been trying to do more food prep on the weekends, so that we are more prepared on weekdays leading to healthier meals and healthier snacks. I’ve been prepping veggies, making a huge pot of brown rice, and putting together energy bites for healthy snacking. This weekend, I’d like to make my own whole-wheat bread with seeds and perhaps some homemade granola bars. The trick is to set aside 2-3 hours on the weekend to prep your food for the week. I find planning ahead is key when you have nutrition goals you’d like to attain. Meal prep doesn’t have to be boring! Every weekend, I choose a new recipe to try. I put on some music or some House Hunters International (love me some House Hunters International!) and I get cooking. Having everything prepped in advance is a huge life saver during the week when I’m working overtime or rushing off to classes. Even if your weekends are busy, it’s a good idea to at least put some time aside to pre-chop veggies and store them in airtight glass containers in the fridge. Pre-chopped veggies are great for throwing together a salad, curry, stir-fry, pasta dish or even for snacking paired with some hummus.
This stew is ideal for weekend meal prep. You basically throw a bunch of veggies, lentils and spices in a pot. Then you allow it all to simmer together for 25 minutes and you end up with a delectable, hearty stew with tons of flavour (and protein & fibre). Store the stew in the fridge and then re-heat for a fabulous weeknight meal. Serve with a side salad and some crusty, whole-grain bread and you’re set!
Source: loosely adapted from Vegan Divas Cookbook by Fernanda Copobianco