Repeat after me: Meal Prep. Meal Prep. Meal Prep. It’s SO important when you’re doing a Whole30, or really anytime when you’re just trying to eat healthy, save money, be more efficient, whatever.. because you definitely don’t want to be caught unprepared when life happens. When I say life, you know what I’m talking about, right? There’s been times I oversleep a bit, my kids get sick, I get stuck at work… literally countless times that something creeps up to get in my way. My first round of Whole30, I was struck by how often I thought to myself, “If I hadn’t committed to Whole30, I’d be ordering pizza right now.” Even just a long day makes me wish for convenience over health. So yea, having food prepared is pretty important.
I used to be absolutely awful about it, too. I’d see Instagram pictures of a week’s worth of fully cooked meals with a caption: All done cooking for the week. And I’m over here thinking to myself, “That’s like one day’s worth of food for my family!” Fifty individual containers with portioned out breakfasts, lunches, and dinners? It’s just not what would work for us. But you know what does work? Getting a few versatile things ready, portioned in containers, so I can whip up a meal for myself or for the family on the fly.
I start by batch cooking a few proteins, then I wash and prep some vegetables. Usually, I’ll cook a pound of chicken breasts in the instant pot (I love it so much!) or roast a whole chicken, hard boil some eggs, cook some sweet potatoes, and wash and cut a bunch of greens, onions, broccoli, and bell peppers. It takes about an hour in total. Is it Insta-worthy? Probably not. But I’m able to make omelets, wraps, salads, and stir frys in about 10 minutes flat all week long. In a pinch, I can even grab and go (especially with those new Tessemae’s individual salad dressings!). So that’s what I’ve been trying to do lately to set myself up for success. This week, I took some of the chicken breast and made a chicken salad with a spin – curry powder, chopped almonds, and a squeeze of lemon juice give regular old chicken salad new life! Seriously, don’t knock it till you try it!
Curry Carrot Chicken Salad
Whole30, Low Carb/Keto, Paleo, Gluten Free
- 2 cups cooked and cubed or shredded chicken
- 1/4 – 1/3 cup mayo (be sure it’s compliant)
- 1 small carrot
- 1/2 tsp curry powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 lemon
- 2 tbsp almonds chopped or slivered
- 1 tsp fresh cilantro
In a large bowl, stir all ingredients together until well combined. Season to taste with salt and pepper.
Cover and refrigerate up to four days. Serve over mixed greens and fresh veggies with a few lemon slices on the side.
Here’s another time-saving tip: Cook a big batch of something you love and freeze half of it for another day. I do that often – and my Whole30 Spaghetti Squash and Meatballs is a great one for that!