START SMALL!

If the concept of prepping full lunches and/or snacks and/or breakfasts seems overwhelming, start small and just prep ahead individual meal elements that speed up the meal making process and make choosing healthy options easier.

Here are some simple examples you can start with

1) Pre-wash, spin and chop 2-3 heads of romaine lettuce at a time (Romaine can be bought cheaper in pack of 3!) Use one head at dinner that night. The remaining lettuce will keep in the spinner for about 5 days. Use it up right away on consecutive days, or plan for a salad every other day after your initial use.

2) Spiralize several zucchinis at once. Will keep in an air tight container for about 4 days. Have zucchini noodles in place of noodles (replace some or all pasta to increase veggies and decrease dense carbs). i.e. Meal 1 – Spaghetti and red sauce, Meal 2-Pad Thai, Meal 3- use up some Zucchini noodles in a glory bowl.

3) Prep ahead salad dressings- See the blog for Glory bowl dressing recipe. My usual strategy for olive oil and vinegar dressing:

· 1:1 ratio of olive oil to vinegar of choice

· 1 tsp of Dijon mustard

· salt and pepper

· 1-2 tsp of oregano

· dash of honey or stevia to taste