Happy Friday! And wait… how is it already mid-August?! Summer is flying, and while I’m soaking up every last bit, I’ve started to feel that hint of crisp fall air trying to sneak in each morning (despite Boston’s wild heat wave this week. If you’re following along on stories you know I’m taking a quick 4-day trip to Rome and Florence this weekend (maybe crazy of me?) so I’m definitely taking in that summer sun before fall actually hits. I’ll share more of a recap when I’m back!
If you’ve been around for a while, you know fall is my season—cozy, comforting, nourishing recipes are my favorite, and I’ve got so many good ones, plus videos and meal preps, coming your way in a few weeks. Can’t wait!!!
This week’s newsletter is our monthly ingredient prep guide: we’re making six simple components that turn into three delicious meals — each serving four, so that’s 12 servings ready to go! As always, the goal with ingredient prep is to use a combination of simple produce, proteins, and grains to create really good and nourishing meals without a ton of time or money. This one is super efficient and protein-packed!!
If you’re heading into back-to-school season, this week’s prep guide is the perfect plan for a week of easy meals that only require assembly or minimal cooking come dinner time! The heavy lifting is done after the components are prepped.
A little more about this month’s ingredient prep…
If you’re following the August Prep Plan, these meals are your preps for week 3. The prep plan includes instructions on how to make each meal as a standalone recipe. Reference the freezing and reheating guide to make the most out of the meals so they stretch all week. If you’re not following the plan, just follow this post!
*Please note that the recipes are developed with the full component quantities in mind, so if you’re making just one or two recipes, you will end up with some spare sauce or veggies to incorporate into your other meals during the week :)
Ingredient Prep Rundown: how it works
Grab your groceries from the provided list.
Prep six simple components using the ingredient prep guide.
Store the prepped components in your refrigerator (or freezer).
Assemble the provided recipes using your prepped components during the week.
By the end, you’ll have the prep done to assemble and enjoy:
Pesto Zucchini Meatball Bowls
Summer Veggie Sheet Pan with Cashew Pesto
Hot Honey Chicken Stuffed Sweet Potatoes with Avocado
If any of this doesn’t sound like your jam, don’t worry, I’ve got subs and swaps below or ask me in the chat or comments 😊 Let’s get into it!
