Meal Prep Sunday: Week of June 5


I went hard this meal prep, lol. I spent like 5 hours cooking, taking a break in between to go to acupuncture.


I also started drinking wine into the afternoon.


For breakfast, I made steel cut oats that I mashed some banana into while it was cooking, in order to avoid adding extra sugar or sweetener. I also threw in some goji berries and chopped apples to make it more filling.



For lunch I made a salad in a jar, with pearl barley, arugula, sweet marinated tofu, edamame, and tempeh. I was kind of sad that the tofu didn’t look or taste nearly the same the next day as they did coming out of the oven. Thankfully I “sampled” some when it came out of the oven 😉



For dinner, I made a lentil loaf with nuts and raisins in it (recipe from the Oh She Glows cookbook). The glaze is sweet and ketchup-based, and adds so much moisture and flavor. I highly recommend making this loaf — it’s super dense and filling.


I served it with chili-topped green beans and mashed cauliflower sprinkled with nutritional yeast.




My snacks were:

  1. Home-made protein bars that I kind of made up the recipe for. They have protein powder, almond butter, nuts, and dates. I keep them in the freezer because they taste the best that way.
  2. Cut up carrots and celery with this amazing cashew dip by the Cashew Reserve that I found at the grocery store. It’s so creamy and flavorful! If you come across it, I recommend you try it.

And that’s all, folks!

6 tips for keeping salads fresh for a whole week

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A common complaint or misconception about making salad in advance is that it will get soggy or not taste as good as when it’s fresh. Well, it doesn’t have to be this way! Here’s how you can keep your salads fresh for a full 7 days:

1. Instead of lettuce, choose heartier leafy greens

Lettuce is like a frail old lady compared to kale, collard greens, and swiss chard. I feel like lettuce becomes wilted if you so much as look at it for too long. Opt for these other leafy greens, or don’t even include leafy vegetables; there’s no rule that salads have to have them. P.S. Brussels sprouts taste great as their own salad when shredded up.

2. Leave water-based dressings on the side

Oil-based dressings make the salad taste even better when it marinates (like a massaged kale salad, for example). But because excess moisture is one of the main reasons that veggies become soggy, dressings that are mostly water should be put on just before eating.

3. Don’t use ingredients that produce a lot of water

Again, excess moisture is the enemy. Certain produce, like tomatoes and cucumbers, start leeching water when they’re cut up, so leave them out of your salad. You can use cherry tomatoes instead, however, and leave them whole.

4. Dry your ingredients

Did I mention excess moisture yet? Pretty obvious, but after washing your produce, make sure to dry it in a salad spinner or pat it with a clean kitchen towel.

5. Squeeze lemon juice on fruits that turn brown

Some produce turns brown when exposed to oxygen, like apples and avocados. Although I think eating browned produce is ok, but it can be pretty unappealing to look at! Squeezing some lemon juice on sliced avocados, apples, and other fruits to prevent browning is an age-old trick.

6. Keep your food cold

If your salad is out of the fridge and sitting at room temperature, it’s going to get ugly pretty fast. If you have a fridge at work, immediately put your salad in there when you get into the office, and don’t forget about it being in your bag (I’ve done this, because my bag is often like a black hole). You can also consider bringing it in an insulated lunch bag or a cooler.

Meal Prep Sunday: Week of April 3

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I’ve been meal prepping dinners for a while, and didn’t do it for lunch or snacks because we get lunch where I work. Since I became vegan, the food options for me in the office are not great, so I decided to start taking meal prep more seriously. Continue reading Meal Prep Sunday: Week of April 3