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Meal Prep Made Easy

Meal prep doesn't have to be hard, and can be incredibly daunting if you don't know where to start. Here is an easy way to get started!

Although all of us would love to have pinterest worthy preps, sometimes its just about doing something delicious, fast, and efficient (and of course, healthy). My meal prep approach has gotten so much easier after taking a mix-and-match approach. Remember the basic recommendation for macro balance is about 50% carb, 20% fat, 30% protein (although it may vary depending on your body type and goals).

Veggies: While my oven is preheating to 375, I wash and chop up a variety of vegetables, my favorites being carrots, broccoli, and green beans. Recently I've been really enjoying delicata squash, asparagus, and zucchini as well. Remember, the thicker you cut your veggies the longer they take to cook. Typically I cut my carrots and broccoli smaller since they are a firmer vegetable and leave things like zucchini a bit thicker so they cook at the same rate.

After your veggies are cut and dry, toss them in a large bowl with some olive oil, salt, pepper, garlic powder, and any additional herbs or spices you enjoy. Sometimes I will separate out my veggies to make a few different flavors, like rosemary and thyme, mesquite, asian-inspired, and Italian herb. Vegetables can taste amazing with the basics but don't be afraid to punch it up!

Put your veggies on a large baking sheet(s) and pop them in the oven once you've prepped the rest of your food! I usually leave them in for around 20 min, but you can eyeball it and wait until they're golden brown, and can be easily pierced with a fork.