Meal Prep

A Note From Stephanie Vanlochem

Meal Prep is the ultimate act of self care. Yes, 'change' is a constant you can count on in this crazy life; but so is food! Call it what you want to call it- meal prep, batch cook, reinvented leftovers. It doesn't have to be difficult, consume your whole Sunday, or make your brain hurt. I think we can all agree that you are going to eat today, tomorrow and the next day. Can you see yourself in a few hours, or in the coming busy days rummaging around asking yourself the age-old question, "what am I going to eat?" Meal prep is simply extending some forethought. This practice can be anywhere on a broad spectrum. This feed is a great place to get practical ideas that can be easily applied to eating delicious, nutritious, beautiful food that will help support our busy lives.
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Stephanie Vanlochem


Petaluma, CA

I am a studying nutritional therapist, chef, and an expert on colorful cookery.

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    in partnership with Hatchery
  • How to Break Down Chicken

  • How to Break Down a Butternut Squash

  • How to Hasselback Potatoes

  • How to make Hummus

  • How to Overnight Oats

Trying to brighten my mood with this gorgeous rainbow ratatouille. Yeah. I know. More like a…

Rainbow Ratatouille

Trying to brighten my mood with this gorgeous rainbow ratatouille. Yeah. I know. More like a tian...What can I say? I like alliteration. And color. Duhhhh. # Call it what you wanna call it...Serve on the side of ANYTHING. Even tears. Holy hell what a week. Especially to not be drinking. Or comfort eating. Can I have three whiskeys and a chocolate cake please? #cookbycolor #whole30 #day25 #whatishappening #canteven # Recipe (with lots of room to add your own twist) 2-28 ounce cans of diced tomatoes, pureed in my blender. (Use what you have: Jars/Cans of crushed, diced, or pureed tomato sauce; blended ripe, garden tomatoes that need to be used.) -1 ½ - 2 tablespoons of extra virgin olive oil -3 garlic cloves thinly sliced -1 large shallot or medium onion thinly sliced -Kosher Salt/ Black Pepper -Fresh Thyme and Oregano # Coat the bottom of a casserole dish with the sauce. Sprinkle the olive oil, sliced garlic, onion, thyme, and oregano on top. # Veggies: Very thinly (~1/4”) slice 2 Chinese eggplants, 3 yellow squash, 3 zucchini, 2 Mexican grey squash, 2 red bell peppers, 2 orange bell peppers, and a package of white mushrooms. I alternated veggies in a rainbow pattern, because- #eattherainbow. Adjust the amount of veggies as needed. (this is a side to feed ~10-12 with the pot roast from the previous post ). # Top the dish with a cut out piece of parchment paper, to capture the steam a bit. Bake at 375 degree for approximately 45 minutes until the sauce is bubbly and veggies are cooked but not mushy. Veggies should always have some life left in them. # As always, use to supplement several meals for days. Use whatever veggies you have on hand. I’ve done thin slices of cauliflower, broccoli, globe eggplants (salt first), sweet potato slices…on and on. But this, is my favorite combination.
Trying to brighten my mood with this gorgeous rainbow… read more>

A Note From Stephanie Vanlochem

This is a dish we make often in my house. Please feel free to use whatever veggies you have- and this recipe will serve approximately 10 portions. It is great to make for Sunday dinner. It will help start the week strong with delicious prepared vegetables.
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