Meal prepping in college may seem like the ultimate goal that no one ever really achieves. It seems like a great idea and one that will magically solve all of your problems, but then you realize that there are so many obstacles in your way: getting to the grocery store, chopping up all of the vegetables and fruits, actually having somewhere to store it and wanting to eat the food for the entire week. But, once you realize that all you need is a singular knife and fork (which you may or may not be able to steal from the dining hall), a small mini fridge, and 2 ubers back and forth from the grocery store, it seems a lot more attainable.
1. Strawberry Banana Smoothie
- ½ cup strawberries
- 1 banana
- ½ cup almond milk
- 1 tbsp. almond butter
- Chia seeds
2. Almond Butter Toast With Bananas
- 2 slices gluten-free bread
- 2 tbsp. almond butter
- 1 banana
- 1 tsp. chia seeds
- 1 tsp. honey
- 1 cup brown rice (Minute-Maid)
- 1 cup veggies
- 2 oz. chicken breast
- 2 tbsp. olive oil
- Soy or teriyaki sauce (gluten-free)
- Heat up pan with olive oil.
- Throw in rice, then chicken and veggies.
- Add in sauce.
4. Zucchini Pasta With Chicken And Veggies
- Zucchini noodles from Trader Joe's
- 2 oz. Chicken
- Olive Oil
- Chili pepper
- Minced Garlic
- Make noodles separately as instructed.
- Heat up pan with butter and olive oil.
- Add in chicken.
- Add garlic, chili pepper.
- Once chicken is golden brown, add noodles.
- Add tomatoes.
5. Mason Jar Salads
- Bottom: dressing-dairy free, gluten free, low sugar
- Next: crunchy veggies/fruit (celery, peppers, edamame, carrots, broccoli, apples, etc)
- Next: soft items (chickpeas, black beans, mandarin oranges)
- Next: greens (romaine, spinach, mixed greens)
- Next: meat (chicken, steak, ground beef, ground turkey)
- Next: toppings (raisins, seeds)