• Tristan Thibodeau, MSN

How I Meal Prep: Saving Time and Eliminating Stress!

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Picture this: you're hungry, it's lunchtime. You approach the kitchen fearful that you will have to throw together a hastily prepared meal that probably is not as nutritious as it could be....but then you stop. You suddenly remember that you had incredible foresight and have prepared vegetables, proteins, and even a few grains for the week ahead!

WUNDERBAR you exclaim with great relish!!

This can be a reality, not just a fantasy :)

Here's how I prep food for the week so I can eat nutritiously and also stress-free!

Prep Time

30 minutes

Cooking Time

1-2 hours (depending on your oven capacity)


Feel free to use whatever vegetables your heart desires! For my food prep I typically use the following:

  • 2-3 T of oil of choice

  • 1 bag of carrots

  • 1-2 large sweet potatoes

  • 1-2 pounds of brussel sprouts

  • 1 head of cauliflower

  • 1 can of organic chickpeas

  • 1/2 head of purple cabbage

  • 3-4 beets

  • 1 watermelon radish


  • Preheat oven to 400 F

  • Wash and dry all whole vegetables

  • Cut carrots in half length-wise

  • Slice sweet potatoes into 1" pieces

  • Quarter brussel sprouts

  • Cut cauliflower into florets

  • Rinse and dry chickpeas

  • Chop purple cabbage

  • Cut beets into 1" thick slices

  • Slice watermelon radish

  1. Line 2-3 baking sheets (or baking dishes) with wax paper

  2. Separately toss cut carrots, sweet potatoes, brussel sprouts, cauliflower, and chickpeas of 2-3 T of oil of choice

  3. Arrange veggies separately of baking sheets or baking dishes

  4. For the carrots, I like to use thyme, rosemary, salt, & pepper.

  5. For the sweet potatoes, I either like to use cinnamon or smoked paprika with S&P

  6. For the brussel sprouts, I like to use garlic powder, onion powder, oregano, and S&P

  7. For the cauliflower, I like to use garlic powder, cumin, onion powder, S&P

  8. For the chickpeas, I like to use a combination of dried lemon peel, garlic powder, onion powder, paprika, cumin (cumin and coriander make legumes easier to digest), and S&P.

  9. The carrots, brussel sprouts, and sweet potatoes will take roughly 35-40 minutes to roast and the cauliflower will take roughly 45-50 minutes to tender.

  10. The chickpeas will take roughly 20-30 minutes.

  11. The convenient part of roasting everything is that they can all cook at the same temperature so all you have to do is transfer the baking sheets or dishes to and from the oven!

  12. I leave the watermelon radish raw and quick pickle the purple cabbage!