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Food Preparation for Better Nutrition

January 3, 2015 , , , , ,

I have cleared out my fridge and started a food preparation calendar for 2015.  My first inquiry into this popular practice started on Pinterest, where there are many enthusiastic plans to use time and ingredients more wisely.  I notice that most of the preppers favor a style of doing the work on Sunday to have planned healthy meals all through the work week.  This is brilliant for anyone with a 9-5 job Monday through Friday.  I am lucky enough not to have one, so my goals are slightly different.  I still want to concentrate the effort into a compressed time slot, so I save time on clean up and on presentation later.  I plan to keep the cooking and cleaning to a bare minimum 4 days a week.  I can afford to have 3 active preparation days, and spread out the tasks as well as the freshness. I also am dedicating a day to drink preparation.  I have been making shrubs, bitters and other infusions.  I want to expand my repertoire in the beverage department.  There are so many fun recipes to try, and a tasty beverage stands on its own for a pick me up any time of day.

For the first week I have planned (subject to revision in the future):

  • Sunday- Start sprouts.  They are ready to eat in 3-5 days, so they will liven up the salad offering late in the week. This takes virtually no time. Make recipe decisions based on food on hand.
  • Monday-Juice, beverage mixes, and salad bar.  By mixing up a few new drinks and dressings new each week, this can be creative and educational.
  • Tuesday-Soak beans and make soup- beans add texture and nutrition to everything, and soup is flexible
  • Wednesday- Biscuit, muffin, or bread production.  Create pickles and condiments.  This is another area of cooking I enjoy, and want to make a regular habit of fermenting or pickling foods for healthy and more interesting cuisine.

The rest of the week I am planning to enjoy the fruits of my labors and find out how well I have estimated the proper amount for the week.  I already love the organized fridge and the new outlook I am adopting from the food preppers.  It is a solid way to improve the way I shop, cook, and eat. I like restaurants, but honestly I prefer pretty and delicious meals concocted by my own hand.  I can suit my own whims and moods.  The advantage of the food prep practice is having something healthy and ready no matter what happens.  I believe it will remove stress and extra money from the whole process of eating.  If you have an interest in leaning more about my new found hobby, I can direct you to some highly educational pins:

There is a plethora of information on this subject.  I think it offers me a way to structure a long time interest, making and eating food, into a more elevated and pleasurable experience.  I think I will learn a lot.  Do you use a meal planning and food preparation schedule? This is a first for me.  I am sure I will tweek it, but it is a superior way to look at diet.

What do you think?

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OHHHHHHHHH. I cannot way to see what drinks you come up with! Wow! Would love to see where you get inspiration for drinks, dressings and more!


Stevie Wilson (@LAStory)

January 3, 2015

I am big on shrubs now. The honey apple cider vinegar base makes it all medicinal..then add flavor at will. Sweet tart to your own taste, and using what you have on hand.


Pamela Morse

January 4, 2015

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