Meal Prep Ideas That Aren’t Boring

If you haven't given meal prepping a try yet because you're afraid of eating the same salad over and over, I have some strategies to share with you today that'll open your eyes to new and better ways of meal prepping.

While it's true that you can get stuck in the loop of eating the same meal day after day, having the formula to create new flavors and textures while meal prepping will help keep the boredom at bay while still enjoying the benefits of meal prepping.

A good system for meal prep is to choose a base, a protein, a vegetable, and a sauce. Don't overcomplicate it -- with a formula this simple, it's easy to get creative and come up with meals that are catered to our specific tastebuds. Today, I'm sharing some of my favorite non-salad meal prep go-to's so that others are finally able to enjoy the ease of meal prep and the variety you can choose from.

To make a Mediterranean-style bowl, layer couscous (which is surprisingly high in protein, while also packing some carbs to keep you satisfied) with greek seasoned grilled chicken/tofu and a salad consisting of diced tomato, onion, and cucumber. Top it off with a greek salad dressing or a tzatziki sauce. You may also add drained chickpeas and sliced avocado for some extra flavor.

For a Mexican-style bowl, layer brown rice with seasoned, shredded chicken or tofu, sauteed peppers and onions, and top with either a red enchilada sauce, a green salsa, or guacamole. Additions could include cilantro, shredded cheese, and even corn-style salsa.

If you're in the mood for an Italian-style bowl, layer whole wheat pasta with seasoned ground turkey/tofu and then add fresh blistered tomatoes and a bit of red sauce. Feel free to mix the protein, veggie, and red sauce to create an easy ragu. We may also add a green veggie, like broccolini or sauteed zucchini, on the side. Top it off with a bit of freshly grated parmesan cheese.

Some of my favorite base layers include brown rice, couscous, quinoa, barley, farro, and various types of pasta (or even spiralized zucchini noodles). I focus on choosing veggies that are in season because this means they are ripe and delicious. For the sauce, for simplicity's sake, stick with something that consists of just a few simple ingredients.

I'm so excited to see how you mix and match to create a dish that's totally your own. Our current favorite is brown rice with cubed chicken/tofu, broccoli, and teriyaki sauce. Top it with a slice of grilled pineapple and a sprinkle of sesame seeds. It is so delicious!

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"Information courtesy of www.mebykatie.com, Katie Marshall is a certified Medical Esthetician, Acne Specialist, Functional Nutrition Counsellor, Holistic Chef, and Integrative Nutrition Health Coach. Specializing in both skin health, gut health, hormone health, and the whole body. The basic premise is that functional nutrition gets to the root of the problem and resolves the actual problem. This is different from conventional medicine which is about prescribing multiple meds to deal with symptoms, with little regard to resolving the root cause of the symptoms. Functional nutrition is more personalized, customized, and holistic. My job is to work in tandem with your medical team and be an advocate for you if necessary."

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