How I Prep a Week of High-Protein Meals Packed with Veggies


We independently select these products—if you buy from one of our links, we may earn a commission.

You want to load up on all the veggies at mealtime, but you also want a meal that’s totally filling and won’t leave you reaching for a snack in an hour. If it feels tricky to have both, this meal plan shows you just how achievable (and easy!) it is. This one-week plan is all about loading up on a variety of vegetables and leaning on high-protein ingredients to keep every meal filling and satisfying.

With about two hours of meal prep, this Power Hour sets you up with a week of fully prepared breakfasts and lunches. You’ll also cook one dinner in advance and prep the remainder, so weeknight cooking is kept to the bare minimum with just about 20 minutes in the kitchen. Here’s how to do it.

This week’s shopping list relies on a mix of produce, dry and refrigerated pantry basics, and store-bought conveniences. Shop your pantry, refrigerator, and freezer before setting foot in the store (or opening your grocery delivery app) to avoid adding items to the cart that you already have on hand. I also used staple ingredients — like olive and vegetable oils, kosher salt, and black pepper — that are not listed here.

Power Hour: How to Get the Prep Done

Everyday will start with a breakfast grain bowl. To keep things interesting, change up the toppings to alternate between a sweet and savory breakfast. Toppings like Greek yogurt and hard-boiled egg will also give breakfast an added protein boost.

Each day reheat two chickpea pita halves, uncovered, in a 325°F regular or toaster oven until warmed through, about 20 minutes.





Source link