Explorations into Dehydration

 

In a local BST group, a dehydrator came up for $10.  At that price, I couldn’t pass it up.  I took it home and dehydrated coconut meat with it for when I make my own coconut milk (which is mostly an economical practice.  I like to make coconut milk for my coffee, since I brew coffee concentrate).  Powdering dehydrated coconut meat gives you…coconut flour.  Do you know how expensive coconut flour is???  Not to mention coconut milk.  This alone paid for the dehydrator.

I learned I could dehydrate broth.  I discuss the process here: https://www.facebook.com/Xynethacreates/posts/1174702422675478

I love freezing things, but I run out of space (and my garage freezer is huge). Dehydrating broth opened up so much room in my freezer–two shelves, I think. I want to store full meals or bare protein in there; maybe some ingredients here or there that can’t be dehydrated (or don’t rehydrate well). But if I can dehydrate the ingredients and store them in my pantry, that would be way better than the freezer.

I also like to buy certain vegetables to have on hand for a recipe, but I don’t use them in my normal cooking.  They often end up forgotten and rot in my fridge.  I’m hoping having some dehydrated will mean more recipes are available to me as I discover them, rather than having to shop for them specifically.  There are also items I like to buy in bulk from Costco cause I like to have it on hand all the time, but they go bad before I can finish it (like spinach).

I joined a dehydrating group called “Dehydrating Divas & Dudes” and have been learning stuff daily in that group.  One day, someone posted that the Excalibur economy* was on sale for $100.  I had been staring longly at the other Excalibur models, all over $200, so even though this one didn’t have bells & whistles, I scooped it up.  I knew that having a thermometer was essential if you wanted to get serious about dehydrating.  I learned that lower temperatures will preserve more nutrients.

I started using it over the weekend and there’s no stopping me!  I’ll be sharing recipes and results in the following posts.  But man, this unit is sooooo much better than my previous $10 buy!

Here’s my YouTube playlist with two classes (one is a 10-part class, the other is a 4-part class) to introduce dehydrating.

Aside from “Dehydrating Divas & Dudes”, I’ve been exploring dehydrating through Exaclibur (the dehydrator came with a booklet) and a website called “21st Century, Simple Living” which closed recently due to maintenance costs.  The creator is instead going to make an eBook, which I will definitely share on my Facebook Page when it’s available.  There’s also the National Center for Home Food Preservation and Virgina Tech.  There are a lot of blogs, you know, the kind with pop ups and newsletters, and some less annoying that just sell classes.  I think I’ll save a blog round up for later, when I have a chance to collect some favorites.  One of the reasons I liked “21st Century, Simple Living” was cause it wasn’t trying to sell something.

This is a nice segue into my * from earlier.  I don’t have affiliate links.  I did make that link to Amazon use the “smile” preface, in case you support a charity.  My goal here isn’t to create a huge blog following.  I’m just passionate about meal prep party planning and a lot of other things and I want to share my experiences.  I enjoy learning, experimenting, failing, and succeeding.  It doesn’t matter what topic it is.  I hope this blog will some day cover gardening, woodwork, jewelry making, and 3D printing, as well as cardmaking/papercrafting.  But at the end of the day, I’m a programmer and that’s how I want to make my money.  Maybe some day, I will develop and post apps that you find useful, and I will be successful due to my efforts in maintaining this blog and my Facebook page.    But until that day, know I’m not trying to sell you something.  This is a free WordPress site, so WordPress may display ads.  I hope they’re not annoying and intrusive.  If they are, let me know and I’ll move my content.

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Whole30 Recipes for Spaghetti Squash

I think spaghetti squash is my favorite vegetable when on a Whole30 round.  It’s so versatile; it helps give casseroles structure, it holds sauce well, it can even be made into an omlette type wrap (not compliant, but useful for containing tacos for your loved ones when you don’t have any tortillas in the house).

This recipe round up is dedicated to you, spaghetti squash!

First off, perfect spaghetti squash with your Instant Pot:
http://nomnompaleo.com/post/131794514903/pressure-cooker-spaghetti-squash

I like to do six to ten pounds at once, wring them out with a large potato ricer, and stick them in a jar for the next few days.  I make sure I have all the ingredients for different casseroles first, prep the spaghetti squash, then put the casseroles together and freeze in the following days.

This picture shows the little “tortilla” I made for my husband–it had the consistency of a thin omlette.  I added the seasoning I used for the meat (in this case, taco) and an egg.  He said it was rather tasty.

2017-07-08 17.14.10

You can use it with your favorite sauces, meat/marinara.  In addition, here’s an “alfredo” made with cauliflower.  I added garlic confit (roasted garlic) and lemon to mine.

Next are the casseroles.

This one is a huge hit with our meal prep parties.  We use hot sauce by the gallon!

The next ones I’ve done for myself, and frozen, but we haven’t done it at any meal prep parties yet.  So they’re not included in the previous post of 14 Whole30 recipes.  But they are in my freezer!

Enjoy!

 

Second round of Whole30 prep

I completed my first round in April 2017 and had great results! I’m currently in the middle of my second round, though this time I’m going for 60 days.

I split all the meals two to four times so I would only have lunch left overs (that tends to be the most effective way to ensure left overs are eaten). I love to cook but I made sure to prep a ton of food for myself and my family so I could take a break and cook from frozen when I need to.

These recipes (listed below) are all represented here in the photos. Some of them are repeated. It was the work of about three meal prep parties.  Two parties where we made 8 meals, one where we made 10.  The pictures with the counter full of food hold 10 meals for six families.  The four containers/frozen food shows my own prep plus the two meal prep parties of 8 meals each and some left overs from last round.  There are a few other recipes represented but they aren’t as liked by the group at large (or myself) and so I didn’t post it.

I also have soups, roasted veggies, riced cauliflower, carrots for sous vide, homemade Italian and breakfast sausage (ground pork plus ground pork belly and spices) and a couple stews that aren’t in the list, that I made on my own.

As I continue my journey, I’ll be working on collecting photos and writing reheat/cooking tips/instructions for each dish.  I plan on publishing each recipe with the modifications we use for bulk meal prep and making the recipes available in the software apps we use (MealBoard and Copy Me That).  It’s a work in progress and I don’t want to post anything that hasn’t been tested.  But it’s future content for this site.

Chicken

Turkey

Ground beef

Beef

Pork:

All Meats:

Whole30 Menu (April 2017)

2017-04-01 20.46.07-1
We spent $117/person
Meals for the Day
(In alphabetical order if you ignore descriptors)
Condiments
Shopping List
Notes: Notes are contained in parenthesis. This list is for ONE. Multiply by the amount in your party.
Homemade
  • Bone broth, 1 cup for Shepherd’s Pie (Paleo, GF)
  • bone broth, 24 ounces for Whole30 Taco Soup
  • chicken broth or stock, 8 cups for Spicy Sausage, Potato & Kale Soup
Produce, Herb
  • cilantro, 1/2 cup for multiple recipes
  • cilantro, 1 Tbsp for Maria Makes…Dump Ranch
  • garlic cloves, 13 for multiple recipes
  • ginger, 1 teaspoon for Slow Cooker Basil Chicken
  • red onion, 1 for Slow Cooker Basil Chicken
  • Thai basil, 1/2 cup for Slow Cooker Basil Chicken
  • yellow onion, 1 for Whole30 Taco Soup
Produce, Vegetable
  • bell peppers, 4 for Whole30 Taco Soup
  • brussels sprouts, 2 cups for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • carrots, 6 for multiple recipes
  • cauliflower, 1/2 for Shepherd’s Pie (Paleo, GF)
  • green chiles, 8 ounces for Whole30 Taco Soup
  • jalapeño, 2 for Slow Cooker Basil Chicken
  • jalapeño, 2 teaspoons for Jalapeño Chicken Burgers
  • kale, 2 bunches for Spicy Sausage, Potato & Kale Soup
  • onion, 4 for multiple recipes
  • potato, 6 for Shepherd’s Pie (Paleo, GF)
  • russet potatoes, 4 for Spicy Sausage, Potato & Kale Soup
  • spaghetti squash, 1 for Buffalo Chicken Casserole
  • sweet potato, 1 for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • tomatoes, 1 cup for Shepherd’s Pie (Paleo, GF)
Meat
  • Beef Steak, 1 1/4 pounds for Mediterranean Steak
  • chicken, 2 pounds for Buffalo Chicken Casserole
  • chicken, thighs, 2 pounds for Slow Cooker Basil Chicken
  • Ground beef, 3 lb for multiple recipes
  • ground chicken, 1 1/2 pounds for Jalapeño Chicken Burgers
Dairy
  • butter or olive oil, 2 tablespoons for Spicy Sausage, Potato & Kale Soup
  • coconut cream, 3 Tbs for Shepherd’s Pie (Paleo, GF)
  • eggs, 11 for multiple recipes
  • heavy cream, (coconut milk/cream) 1/2 cup for Spicy Sausage, Potato & Kale Soup
Oils & Dressings
  • apple cider vinegar, 1 Tbs for Shepherd’s Pie (Paleo, GF)
  • coconut oil, 2 tbsp for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • ghee, 1 1/2 tablespoons for Whole30 Taco Soup
  • olive oil, 1 cup for Maria Makes…Dump Ranch
  • ranch dressing, 1/4 cup for Buffalo Chicken Casserole
  • rice vinegar, 1 Tbsp for Maria Makes…Dump Ranch

Spices

  • basil, 3 tablespoons for multiple recipes
  • black pepper, ⅛ tsp for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • Black Pepper, 1 teaspoon for Mediterranean Steak
  • black pepper, 1/21 tsp for Shepherd’s Pie (Paleo, GF)
  • black pepper, 2 teaspoons for Whole30 Taco Soup
  • cayenne pepper, 1/4 teaspoon for Whole30 Taco Soup
  • chili powder, 3 tablespoons for Whole30 Taco Soup
  • chili powder, 1 1/2 teaspoon for multiple recipes
  • chives, 1 tsp for Maria Makes…Dump Ranch
  • cinnamon, 1 teaspoon for Whole30 Taco Soup
  • crushed red pepper flakes, 1/2 teaspoon for Spicy Sausage, Potato & Kale Soup
  • cumin, 2 tablespoons for Whole30 Taco Soup
  • cumin, 1 teaspoon for Jalapeño Chicken Burgers
  • dill, 1 tsp for Maria Makes…Dump Ranch
  • dried thyme, 1 tsp for Shepherd’s Pie (Paleo, GF)
  • garlic powder, 3 1/4 teaspoon for multiple recipes
  • ground cloves, 1/4 tsp for Shepherd’s Pie (Paleo, GF)
  • nutmeg, 1/4 teaspoon for Spicy Sausage, Potato & Kale Soup
  • onion powder, 2 1/4 teaspoon for multiple recipes
  • paprika, 2 teaspoon for multiple recipes
  • parsley, 1 tsp for Maria Makes…Dump Ranch
  • pepper, 1/2 teaspoon for Slow Cooker Basil Chicken
  • red pepper flakes, 1 teaspoon for Jalapeño Chicken Burgers
  • Rosemary, 1/2 teaspoons for Mediterranean Steak
  • Sage, 1 teaspoon for Mediterranean Steak
  • salt, 1 1/4 teaspoon for multiple recipes
  • sea salt, Sprinkle for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • Sea Salt, 2 1/2 teaspoons for multiple recipes
  • Thyme, 1 teaspoon for Mediterranean Steak
  • yellow curry powder, 1 1/2 tablespoons for Slow Cooker Basil Chicken
Sauces
  • hot sauce, 1 cup for Buffalo Chicken Casserole
Baking Goods
  • coconut flour, 1 Tbs for Shepherd’s Pie (Paleo, GF)
  • cornstarch, 1 tablespoon for Slow Cooker Basil Chicken
Canned/Jar Goods
  • coconut milk, 2 (13.5 oz.) cans for Slow Cooker Basil Chicken
  • coconut milk, 1/4 cup for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • coconut milk, 5 ounces for Whole30 Taco Soup
  • coconut milk, 2 Tbsp for Maria Makes…Dump Ranch
  • tomato paste, 2 Tbs for Shepherd’s Pie (Paleo, GF)
  • tomatoes, 28 ounces for Whole30 Taco Soup
Deli
  • bacon, 3 slices for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • sausage link, 1 for Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
  • spicy italian sausage, 1 pound for Spicy Sausage, Potato & Kale Soup (I couldn’t find compliant sausage, so I bought ground pork and pork belly, ground the pork belly and added it to the ground pork to make it a more sausage pork/fat ratio, then added spices)

April 2017 Vegetarian Party ($119.25/person)

Meals for the day
In alphabetical order if you ignore descriptors
Making before party
  • Vegan Pesto (morning or day before)
  • Fresh pasta
  • Enchilada Sauce (make the day before or morning of)
  • Legumes
    All legumes called for in a can are bought dried, soaked overnight (except lentils) and will be cooked in the IPs before or during party.
  • Garam Masala (I couldn’t find it in a store)
Shopping List
Notes: Notes are written in parenthesis
Homemade
  • vegetable broth, 16 1/4 Cup for multiple recipes
Produce, Fruit
  • bananas, 2 for Banana Blueberry Bars
  • cherry tomatoes, handful for Creamy Coconut Lentil Curry
  • cherry tomatoes, 10 ounce box for Cherry Tomato, Leek, and Spinach Quiche
  • dates, 1 cup for Banana Blueberry Bars
  • fresh blueberries, 1 cup for Banana Blueberry Bars (I just bought the bag of frozen organic)
  • lemon juice, 1 tablespoon for Vegan Pesto
Produce, Herb
  • basil, 1/4 for Cherry Tomato, Leek, and Spinach Quiche
  • basil, for Cherry Tomato, Leek, and Spinach Quiche
  • basil, 2 1/2 cup for multiple recipes
  • cilantro, 1 cup for Creamy Coconut Lentil Curry
  • garlic, 1 head for Creamy Coconut Lentil Curry
  • garlic, 1/2 teaspoon for Healthy Spinach Lasagna Rolls
  • garlic cloves, 6 for multiple recipes
  • ginger, 2 tablespoon for Creamy Coconut Lentil Curry
  • ginger, 1/2 teaspoon for Chana Masala
  • leek, 1 1/2 for multiple recipes
  • thyme, 1 tablespoon for Spinach and Sweet Potato Lasagna
  • yellow onion, 2 for multiple recipes
Produce, Vegetable
  • baby spinach, 4 Cup for Chana Masala (we bought 13 2-pounds containers of organic spinach from Costco to cover all recipes)
  • broccoli, 1 bunch for Leek and Broccoli Soup
  • cauliflower, 2 for Spinach and Sweet Potato Lasagna
  • chopped spinach, 1 (10 ounce) package for Healthy Spinach Lasagna Rolls
  • small russet potato, 1 for Leek and Broccoli Soup
  • spinach, 12 cups for Spinach and Sweet Potato Lasagna
  • sweet potatoes, 4 for multiple recipes (add two potatoes for a sweet potato crust on the quiche)
Dairy
  • almond milk, as needed for Spinach and Sweet Potato Lasagna
  • Almond Milk, 1 1/4 cup for Cherry Tomato, Leek, and Spinach Quiche
  • cream cheese, 4 ounces for Slow Cooker Enchilada Quinoa
  • eggs, 7 for multiple recipes
  • goat cheese, 4 ounces for Cherry Tomato, Leek, and Spinach Quiche
  • large eggs, 6 for Fresh Semolina and Egg Pasta
  • Mexican style cheese, 1 cup for Slow Cooker Enchilada Quinoa
  • Parmesan cheese, 1/2 cup for Healthy Spinach Lasagna Rolls
  • part skim mozzarella cheese, 9 Tablespoons for Healthy Spinach Lasagna Rolls
  • ricotta cheese, 1 (15 ounce) container for Healthy Spinach Lasagna Rolls
  • sharp cheddar cheese, 1 cup for Cherry Tomato, Leek, and Spinach Quiche
Oils & Dressings
  • apple cider vinegar or distilled white vinegar, 6 teaspoon for Homemade Enchilada Sauce
  • coconut oil, 2 tablespoons for Creamy Coconut Lentil Curry
  • extra-virgin coconut oil or olive oil, 1 tablespoon for Leek and Broccoli Soup
Spices
  • black cardamom pods, 8 for Garam Masala
  • black peppercorns, 1 tablespoon for Garam Masala
  • cayenne, 2 teaspoons for Creamy Coconut Lentil Curry
  • chili powder, 6 tablespoon for Homemade Enchilada Sauce
  • cinnamon, a pinch for Homemade Enchilada Sauce
  • cinnamon, 1 1/4 teaspoon for multiple recipes
  • cloves, 15 for Garam Masala
  • coriander, 1/2 teaspoon for Chana Masala
  • coriander seeds, 2 tablespoon for multiple recipes
  • cumin, 7 teaspoon for multiple recipes
  • cumin seeds, 2 tablespoon for multiple recipes
  • dried red chiles, 2 for Garam Masala
  • garam masala, 1 tablespoon for Chana Masala
  • garlic powder, 4 teaspoon for multiple recipes
  • green cardamom pods, 10 for Garam Masala
  • Italian seasonings, 1/2 teaspoon for Healthy Spinach Lasagna Rolls
  • nutmeg, 2 teaspoon for multiple recipes
  • of cinnamon, 2 sticks for Garam Masala
  • onion powder, 1 1/2 teaspoon for Chana Masala
  • oregano, 1 1/2 teaspoon for Homemade Enchilada Sauce
  • paprika, 1 teaspoon for Chana Masala
  • parsley, 2 tablespoon for multiple recipes
  • pepper, 1 1/2 teaspoon for multiple recipes
  • sea salt, 3 teaspoon for multiple recipes
  • turmeric, 1 tablespoon for Creamy Coconut Lentil Curry (stains, make sure to lay something down when you’re measuring it out)
  • turmeric, 1 1/2 teaspoon for Chana Masala
Baking Goods
  • all-purpose flour, 2 cups for Fresh Semolina and Egg Pasta
  • flour, 18 tablespoons for Homemade Enchilada Sauce
  • pure vanilla extract, 1 teaspoon for Banana Blueberry Bars
  • semolina flour, 2 cups for Fresh Semolina and Egg Pasta
Beverages
  • apple juice, 1 1/2 cups for Banana Blueberry Bars
  • water, 1/2 cup for Slow Cooker Enchilada Quinoa
Breakfast Foods
  • rolled oats, 3 cup for Banana Blueberry Bars
Canned/Jar Goods
  • black beans, 1 15-ounce can for Slow Cooker Enchilada Quinoa (we bought dry, about 1/3rd to 1/2 cup or pound per can)
  • coconut milk, 15 ounce for Creamy Coconut Lentil Curry
  • crushed tomatoes, 1 28-ounce can for Creamy Coconut Lentil Curry
  • diced fire roasted tomatoes and green chiles, 1 15-ounce can for Slow Cooker Enchilada Quinoa
  • Fire-Roasted Diced Tomatoes, 1 1/2 15-oz Cans for Chana Masala
  • red enchilada sauce, 2 15-ounce cans for Slow Cooker Enchilada Quinoa (we skipped this and made homemade sauce)
  • tomato paste, 12 tablespoons for Homemade Enchilada Sauce
  • tomato sauce, 32 oz for Healthy Spinach Lasagna Rolls
Frozen Foods
  • frozen chopped spinach, 9 ounce for Cherry Tomato, Leek, and Spinach Quiche
  • yellow corn, 1 15-ounce can for Slow Cooker Enchilada Quinoa (bought a big bag of frozen corn from Costco)
Pasta Rice/Beans
  • dried brown lentils, 1 cup for Creamy Coconut Lentil Curry
  • dried chickpeas, 1 cup for Chana Masala
  • lasagna noodles, 9 for Healthy Spinach Lasagna Rolls (made fresh pasta for the lasagna noodles)
  • lasagna noodles, 12 ounces for Spinach and Sweet Potato Lasagna
  • un-cooked quinoa, 1 cup for Slow Cooker Enchilada Quinoa
Snacks/Candy
  • pine nuts, 1 cup for multiple recipes
  • walnuts, 1/2 cup for Banana Blueberry Bars
Uncategorized
  • nutritional yeast, 5 tablespoon for multiple recipes

Meal … wha?

What is meal prep?  Why have a party?

The questions cover discrete spheres.  Even though I throw meal prep parties, you can totally do meal prep without sharing it with fifty other (okay, five other, in my case) people.

So, why do I meal prep?  It’s made a huge difference in my life!

  • I no longer eat out when I don’t feel like cooking.  I shop my freezer.  It’s helped me lose so much weight and save a lot of money!
  • I put in all this time upfront (usually a day or two) and I’m able to cook *from frozen* with minimum effort but with a thoroughly tasty meal.
  • I save a lot of money on bulk buying, though this sort of goes in the “party” section.  I used to buy meat from Costco and make a lot of something and freeze it, so it can apply.
  • I love to cook cause I like fresh food (even cooked freezer meals are fresh food, it’s the left overs that aren’t “fresh”) and I’ve learned how to freeze so I can cook portions at a time.
  • I waste so much less than I used to because I’m actually USING the food I put in the crisper!  Haha!

Okay, meal prep makes sense, but why have a party?

  • It takes some heavy organization and planning, and I like doing this stuff.  I don’t like working that hard on my own stuff, but when other people are involved and counting on me, I throw myself into the effort.  Babywearing was the previous community where I gave a lot of myself.  Creating a meal prep community has channeled some of that desire to give to a community but my family still gets something very tangible out of it.  Every party will need someone to take the lead like this.
  • Even though I do a lot of work before anyone sets foot in my house, the group effort involved and the sense of accomplishment when we see all the meals together is huge.
  • Even though you set aside one day for meal prep, over all, you’re spending less time alone in your kitchen and more time with your family.

  • You’re trying foods outside of your comfort zone, since the menu we create is a group effort.  It gets you out of your food rut and teaches you new recipes to add to your rotation.
  • Since we’re shopping in bulk, we buy organic meat and dairy (whenever we can find it), organic spices and pantry items and organic produce.  Our meals typically cost $15 per meal, or $2.50 per serving.  For the highest quality ingredients we can get our hands on.
  • We make a lot of items from scratch rather than from a can or box, to increase the quality of the ingredients.  Something I wouldn’t go through the trouble with on my own, but is totally worth it when four to six families are involved.
  • You fill your social cup.  I’m an introvert and it’s hard for me to make new friends or open up to new people.  Having an activity that we spend six hours on, plus all the related conversations before and after the party, has led me to get to know more people than I could have at the fitness group or produce co-op (these are the communities where many of our group members are from).

So, how did you get started?

Pure serendipity!  I’ve always wanted to do something like this.  My local friends weren’t interested in it, but by chance, I found someone else who has wonderful planning and organizational skills, as well as being a great cook, to partner up with me.  Having a partner makes SUCH a huge difference.  Someone to be accountable to, someone to help pick up the slack when you get busy with your family or keep the momentum going, and someone to act as a sounding board.  Better yet, she’s an extrovert and she’s pulled so many new members into the group.

We learned a lot together and we also learned that there are not many resources out there to get people started.  There are sites that provide you menus, but we wanted more individualization.  There are sites that give advice on how to throw a meal prep party, but aside from the initial advice, it doesn’t go into much detail.  We’re writing up content for our group and since that’s being done anyway, I’ve decided to include that content on my blog.  I hope you enjoy and have a chance to throw a meal prep party, too!

Coming back!… with a new hobby!

When my second child was born, I got to enjoy my babywearing stash.  The market had changed and I didn’t feel the desire to churn any more.  Since the desire to try out baby wraps had died down in me, I needed a new hobby.  I read about jewelry making–and I still want to do this some day but it doesn’t seem like something I felt like I could manage with young children.  I did card making for a while, and LOVED IT.  Except that I moved to a new house and couldn’t find time to run my household and also craft in a way that was meaningful.

My new house has a gorgeous view, though.  For a little while, I was taking pictures of my wraps, my loves, and my view, but even that wasn’t fulfilling.

Picture

I found myself cooking a lot more.  I joined a fitness group and found another mom who  loved to cook, but was looking for ways to cook less but eat well.  We started a meal prep group together, in December.  Together, we are building a community and we’ve hosted six meal prep parties since.  I’m excited to say that we have enough experience to finally write down some content that should be helpful so that others can run their own meal prep parties and enjoy the benefits of meal prep (which deserves its own post).

Thanks for finding me and being here!  I’m excited to provide some useful content because meal prep is aaaammaazzzing!  Watch this page for the benefits of meal prep, tips and tricks on menu planning, shopping, and bulk prep.  I will also be publishing menus and their shopping lists after every meal prep party!