It took me a long time to warm up to meal prepping; generally, I don’t like microwaved food. I’ve always struggled to eat leftovers. If I can’t effectively warm them up in the oven or on the stove, I probably won’t be eating them. However, ever since I had Forrest, I realized that prepping parts of meals, as well as quick lunches, in advance can be a huge help.
Another huge helper has been Hungryroot. I’ve written a ton of posts about them. Here’s just a few:
Hungryroot continues to change how they work to make everything easier for us, the busy people who are using them to get delicious food delivered to their door. It’s not just about meal delivery anymore; it’s like a one-stop-shop grocery store. When it comes to customizing your box, you can choose meals to include, or you can pick groceries you need.
As an example, last week, I got two bags of salad, some roasting veggies, a box of Banza pasta, chicken sausage, and almond butter. Just the basics I needed for meal prep that week! It helps so much with grocery shopping. Plus, they’ve started partnering with some amazing brands, like Banza, Right Rice, and Beyond Meat to provide their products. Danny and I have a package of Beyond Meat brats to try and we are so excited!
Want to try Hungryroot? Use the code PAUSESBROWNIES to get FREE brownie batter for life when you sign up.
Ok, let’s jump in and talk about meal prep.
About Meal Prepping Safety
I worked in food service long enough to tell you that when it comes to certain foods, some are safer to meal prep than others. I’m not a huge fan of meal prepping with, say, fish, which goes bad both uncooked and cooked much faster. Things like chicken will be ok for 4-5 days, but I wouldn’t risk over 6 days. Ground beef and other meats are a little heartier, lasting maybe 6-7 days. But again, not over a week.
Anything with eggs needs to be used within 10 days, even if it’s cooked (like pancakes or waffles).
If you’re not sure, don’t risk it. Food waste is real, but there is no point giving yourself food poisoning!
Meal Prep Supplies
You definitely don’t need to invest in those fancy meal prep containers you see on Instagram. Danny and I own a set of these ones, which I find too large. (You’ll see them later in this post!) Otherwise, I use whatever tuperware I have available. We’ve been trying to move away from plastic containers, as we now know that even non-BPA plastics leech into your food, especially if it gets warmed up. We are currently still saving up for a set of nice glass food containers, so please, don’t just my plastic tuperware!
Use what works for you, is all I’m saying. You don’t really need any fancy gear.
Recipe 1: Make-Ahead Breakfast Pancakes
Forrest is a child of routine and in the morning, he wants one of two things: pancakes or waffles. Thankfully, both are really easy to make ahead. You don’t have to rely on freezer waffles (although I will say, there are some great brands of freezer waffle out there now, way better than Eggo) either. I love the Hungryroot Ancient Grain Pancake Mix. Here’s a few notes about it:
“This gluten-free mix comes from quinoa, amaranth, flax, and other nutrient-dense grains—and it makes some of the fluffiest, most satisfying pancakes you’ll ever eat. Top with fruit, yogurt, coconut cream, your favorite nut butter, and/or classic maple syrup.”
That’s right! It’s gluten free! If you have celiacs (or any other problem that makes gluten a no-no for you), this is the ideal pancake mix. I’ve tried a lot of ancient grain style pancake mixes and they often don’t taste great or don’t make very good pancakes. A huge bummer! But this pancake mix isn’t like that. It makes delicious, fluffy pancakes, just as promised. If you want to be adventurous with your toppings, the more savory flavor is ideal; you can add avocado, egg, & bacon, goat cheese & honey, cranberry sauce & bacon… the options are really endless.
As I wrote on Instagram, this mix doesn’t make the sweet-sweet-sweet pancakes we often think of (look at you, Bisquick!). They are definitely more savory, but still really good. To make them, they only require water and oil, but I added an egg and oat milk to make them a little heartier! In the future, I might add a little more oat milk to thin them out—and not scoop as much batter!
We topped ours with mini chocolate chips. Once they were cooked through, I removed them from the griddle and let them cool completely before storing in a reusable bag and putting in the fridge.
Recipe 2: Butternut Squash & Vegetable Soup
Danny loves squash soup—and thankfully, we visited a local farm that had some mini butternut squash and gorgeous acorn squash. I had gotten the Roasting Vegetables with Herbs from Hungryroot as well that I wanted to use to make a soup for Danny to take for lunch. I figured this was a match made in heaven and I was right!
Here’s everything I used for this soup:
One acorn squash (average size)
One mini butternut squash (or about 1/3 a regular size butternut squash)
1 package Roasting Vegetables with Herbs
1 cup of chicken stock
1 14-ounce can of fat free evaporated milk (you could also use almond milk or oat milk)
3 gloves of garlic
Salt & pepper
Red pepper flakes if desired
I started by roasting the squash. Then, I followed the package instructions from Hungryroot for the roasting vegetables, adding the herbs (& garlic) about halfway through until the veggies were soft. Then I put everything in my blender with the chicken stock & evaporated milk and blended it. I put it in a pot on the stove and warmed it through completely together, adding salt, pepper, and red pepper flakes to taste.
For storage, once the soup had cooled, I put it in a large, glass Pyrex with a lid and stored it in the fridge. It lasted for about 5 lunches; Danny ate it either with pepitas (pumpkin seeds) or croutons on top, whatever he had available that day. Tasty and easy!
Recipe #3: Chickpea Pasta with Chicken Sausage
I am a huge fan of Banza pasta, so I was excited to see that it was available from Hungryoot. One of our favorite things to get is the chicken sausage as well, so it was natural to combine both. This is a twist on a classic pasta dish. Here’s everything I used:
That’s it! It took me maybe 20 minutes to make in total.
Boil water, add pasta, drain, then toss with pesto.
Start veggies cooking in a pan with a tablespoon of oil; add chicken sausages and cook.
Slice sausages and stir with veggies again. Add salt & pepper to taste.
Dish into containers.
I divvied this up into 3 lunches, then let it cool. Pop on the lids and place in the fridge. Super easy and very tasty!
Recipe #4: Chicken Sausage with Salad & Rice
This is not that different from recipe #3, but different enough that I wanted to share. It’s a little more fresh. Here’s what I used:
Hungryroot Asian Salad Mix
Hungryroot House Dressing
Hungryroot Lentil, Quinoa & Rice Mix
Right Rice
1/2 small onion
About 2 tablespoons chipotle mustard
1/3 cup chicken stock
I started by mixing the Asian Salad mix (about half a bag) with 2 heaping tablespoons of House Dressing. Then, I started about 1/2 a small onion sauteeing in a pan with olive oil; I added the chicken sausage and let it start to brown. I microwaved the Lentil mix and mixed it with some leftover Right Rice we had from earlier in the week. Then, I added chicken stock to the sausage and let it simmer. I divvied up the salad and rice mix into my meal prep containers. Once the chicken stock had reduced in the pan, I added 1 scoops of chipotle mustard and stirred. Once it was ready, I split the sausages up. Voila! Done!
Once Danny was at work, he mixed it up all together to eat.
Meal prep saves time and helps you use more of the groceries you buy—which means you save money in the long run! Hungryroot is a great way to get delicious groceries delivered for prepping meals ahead of time. Again, if you want to try Hungryroot, use my code PAUSEBROWNIES to get free brownie batter for life when you sign up. Click here!
