Weekly meal prep with two new things

03 February 2019

I made a few kickass salad dressings over summer and they made eating greens with most meals so much easier. So I'm adding at least one bulk dressing to my Sunday food prep, along with roasting some nuts to chop up and sprinkle on top. I also prefer to snack on roasted nuts compared to raw ones, so I roast extra for the week.

For summer, I highly recommend Julia Turshen's shallot vinaigrette. It might be my favourite salad dressing of all time, and it's super simple to make. I also made a jar of Alison Roman's lemony tahini dressing, originally to go with some leftover Christmas turkey. We also ended up eating it with salads and falafel bowls. Molly Yeh has a slightly thicker tahini dressing with sumac, which I love.

Currently, Sunday meal prep is mainly about getting lunches ready for the week - making quinoa, roasting veggies and now nuts, washing greens and making a dressing. Thankfully over the holidays I made and froze a big batch of Heidi's baked falafel, which I'll definitely do again for weekend and work lunches.

I feel like the relationship between food and health has only really clicked for me in the last 6 months or so, and it's mainly come from commissioning and editing stories for work. Specifically Dr Sandro Demaio, whose advice on what to eat is logical and easy to remember (and reminds of me of Michael Pollan). I've also picked up so many practical tips from how to meal prep, snack and cook from nutritionist Heidi Sze. She also sneaks nutritional facts into her recipes, which has made me more aware of good fats.

Finally, after reading a NY Times Cooking story about how to stock a modern pantry, I was inspired to tidy my own and get rid of anything I hadn't used in a year. One thing I noticed... I often buy faddish ingredients like almond milk or alternative flours. I don't have any food allergies so it was a good reminder to stick to the foods I actually like to eat.

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