Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I have the same routine practically every Sunday. I do yoga, head to the farmers market, and grocery store. I then come home to prep lunch and dinner meals for the week. I am a pretty typical type-A personality which means I can tell you what we will be eating for most nights the week before. I create a menu and post it, it helps keep me sane and organized and lets BL know what he can expect each night.
I usually just plan leftovers to be lunch the following day, but every now and then I end up staring at the fridge in the morning with no clue on what I am packing for lunch. I’ve started making a meal to be used as a snack throughout the week or for lunches. It works out perfectly. It doesn’t take too much more of my time on Sundays and it leaves out any additional work during the week. Usually these meals are a giant salad, soup, or leftover cutup vegetables with dip. This week, I decided to make a cold noodle salad with the leftover vegetables I was prepping for other dinners this week.
What’s your favorite meal to have on hand?
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