Spring is one of the most beautiful times of the year. Flowers bloom, the world is colourful once again, and your fave fruit and veggies come back in season. With all the good that comes from spring, it’s important to celebrate it with some good food. Meal prepping is so convenient especially for your day to day busy life. You can prepare your recipes beforehand and have all your meals prepped and ready for breakfast, lunch and dinner the next day!
Check out these spring-inspired meal prep ideas to get you amped for the new season:
This protein-packed breakfast is the perfect thing to wake up to on busy mornings. With the lovely weather and the shining sun, a nice fresh and fruity breakfast like this is great! Strawberries are in season so BRB while I binge eat anything and everything strawberry flavoured! The best part: it’s super simple! Mix all the ingredients together, pop them into jars, and into the fridge overnight they go! Top with jam and graham cracker crumbs and VOILA! Your Pinterest-worthy breakfast will be ready for you in the morning!
What you need:
- 1 cup rolled oats
- 1 cup strawberries, diced
- 1 tablespoon chia seeds
- Pinch of salt
- 3/4 cup almond milk, unsweetened
- 1/2 cup nonfat Greek yogurt, plain
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Graham crackers, crushed
- Strawberry jam
This lunch idea is a perfect asset to your spring day. It’s light, fresh and PACKED with flavour! This recipe is ideal for lunch because it’s healthy AND will keep you full until dinner time. Meal prepping this recipe is super easy! All you’ll need is six meal prep containers along with six containers for the dressing (to avoid a soggy salad). From there, it’s simple. Cook the couscous while you chop your veggies. Separate them evenly into your containers and drizzle the dressing on when you’re ready to eat! YUM!
What you need:
- 2 packages (140ml) pearled couscous
- 1 English (or hothouse) cucumber, coarsely chopped
- 3 bell peppers (1 red, 1 green, 1 yellow), coarsely chopped
- 1/2 of 1 large red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup flat leaf Italian parsley, finely chopped
- 2 cans (450ml each) chickpeas
- Feta cheese, to taste
- 1 lemon, cut into wedges
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Sea salt and freshly cracked pepper
Easy salmon dinner? Yes, please. This whole meal is made in the SAME SHEET PAN! This makes it such a quick and easy dinner. Rub olive oil on the salmon and drizzle over broccolini, then bake at 425°F for 10 minutes. Make the sauce in the meantime by mixing all the ingredients then drizzle over top of salmon and broccolini. If you don’t have broccolini use broccoli instead! Pack into your containers and heat up in the microwave when you’re back from a busy day at school!
What you need:
- 4 salmon filets
- Olive oil
- Salt & pepper
HONEY LEMON SAUCE:
- 1/4 cup honey
- 1/4 cup water
- Juice of 1 lemon
- 2 cloves garlic minced
- 2 tablespoons soy sauce (I prefer reduced sodium)
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- Sesame seeds
- Green onions
I hope these recipes help you manage your busy days AND enjoy some good food too!
No more skipping meals due to lack of time!