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Cook Once, Eat for a Week

No time? No more excuses. If you have an hour, you can eat well all week long.

By Cynthia Sass, M.P.H., R.D.

“I don’t have time.” It’s one of the most common excuses I hear for not eating more healthfully.

I get it. We’re all juggling a number of responsibilities. Getting to the supermarket, prepping, and cooking requires time you may not have.

A potential solution: Carve out an hour or two, one day a week, to prepare multiportion meals you can reheat and eat all week long. That’s the idea with these three recipes, which make six servings each:

Here are a few more ways to fast-track meal prep:

  • Keep a can of wild Alaskan salmon in the fridge. Mix it with a simple Dijon vinaigrette, and serve over a bed of ready-to-eat greens and canned chickpeas.
  • Stock the freezer with bags of frozen veggies, precooked shrimp, and precooked whole grains like quinoa or brown rice. Quickly steam, toss with a little jarred pesto, and you have a healthy grain bowl ready to go.
  • Whip up breakfast for dinner, like a veggie and avocado omelet, and pair it with fresh fruit.

For more ways to prepare nutrient-rich meals in a flash, watch the video above.

Note: If you have a chronic condition or dietary restrictions, please consult your physician or dietitian before beginning a new eating plan to make sure it’s safe for you.

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