Being prepared to be hungry can be pivotal in succeeding in nutritional goals as well as fueling yourself to make the most of your day.
Sundays and Wednesdays I prepare meals for the next few days (when I’m on my game). Here is an example of how to prepare six meals in the time to prepare one. This salad preparation is not a recipe but a template that can be customized and varied in so many ways.
Today, dinner is ready when we are ready for it, and 4 travel container meals for the week. I like to prep salads up to 3 days in advanced. This gets me ahead on meal prep while maintaining freshness and enjoyment of the meal when it’s eaten.
For the To Go Containers any good sealing container will do. I’ve seen this done with a ball jar and then inverted to a plate or bowl for serving:
1. Choose a protein, in this case roasted chicken, cut into bite sized pieces. Line the bottom of containers. Please choose organic and free range animal proteins or wild caught fish.
2. Cover with dressing of your choice. I used extra virgin olive oil, apple cider vinegar, Himalayan see salt and cracked black pepper. On two of the salads I sprinkled a little dry organic basil. On the other two dry organic oregano. Select different beneficial oils, vinegars or lemon juice and herbs of your choice. For simple homemade salad dressings there are some great recipes in the “One Degree Of Change” purification recipe book published by Standard Process. It’s available in the office as well as in PDF form here. The dressing recipes start on page 90 of the book and pdf page 93.
3. Cover with starchy vegetables. This is a small portion of the salad but it’s placement is really important for keeping the acid and oil (dressing) separate from the greens which will ensure freshness and prevent wilting! I use julienned carrot, radish and uncut grape tomatoes in these as well as celery in two and green beans in the other two. Other options are cabbage, broccoli and cauliflower. I’m sure you can think of more. Prepared whole grains, lentils, nuts or legumes in small portions will also work but will add carbohydrates to an otherwise very low carbohydrate meal.
4. This next layer is a good place for any extras…olives, cheese cubes or crumble, dried fruit. Keep these the smallest portion of the salad! You will notice I skipped this layer.
5. Top with fresh herbs and greens. I used a combination of fresh chopped flat parsley, wild arugula and mixed spring greens.
6. Cover and store in fridge.
7. When it’s time to eat, invert and shake gently to dress your salad completely and enjoy!
You can follow almost any salad recipe as long as you build it so as to store and travel well as I’ve described.
The key to success for me is in taking the time to stop and eat these great meals!
For tonight’s dinner:
Build in opposite order in pasta bowls and add dressing just before serving. For the moment at least, feel prepared!