Think of me as modern-day Martha Stewart without the poise and grace and who curses a lot more. I started meal prepping when I was really into working out in college. With a full schedule of classes, a part-time job, and internships off and on, meal-prepping was a must to keep me from being totally unhealthy.
Since I was in the body-building mindset, I would usually cook about 6 chicken breasts at once along with hard-boiling a dozen eggs. Along with my lifestyle change (see How I Became an Accidental Vegan (Part 1)) comes with finding a new way to meal prep. And P.S. it’s easier.
I choose to make this dish totally vegetarian (or even vegan if you skip the Feta), and you can make it days ahead. It’s packed with protein, nutrients, and fresh ingredients that will keep you fuller, longer. These will keep in the fridge for about 5 days, and portions can vary depending on how much you eat, your activity level, size, etc. This recipe can be made into 2-4 meals depending on your portions.
Here’s what you need (of course, buy organic and sustainable when it’s affordable and makes sense):
- Navy or Cannelli beans (canned)
- Cherry tomatoes
- Feta cheese (if you’re opting for vegetarian, not vegan)
- Greek salad dressing (Italian works too)
- 3 containers (I chose mason jars)
The make-ahead part:
- Cook quinoa per package directions with either water or organic vegetable stock to add some flavor
- Dice cucumber into medium-sized pieces (about the size of a quarter)
- Cut cherry tomatoes in half
- Rinse and dry canned beans
- Spread out quinoa on a plate so it can cool before layering in jars
- Quinoa goes in first, approx. 1/3 cup in each jar
- Next are the beans, approx. 1/3 cup in each jar
- Divide your tomatoes between the 3 jars
- Divide the cucumber between the 3 jars
The Day You Want to Eat:
- Dump our jar into a bowl
- Drizzle with Greek Dressing
- Top with sliced avocado, dollop of hummus, and feta cheese (optional)