Meal prep is crucial component to staying on track with your nutrition. Finding the time to prep during a busy week can be stressful, but when you block off as little as 15 minutes to prepare a healthy meal or snack, it can help you stay on track with your nutrition for the week.
One of the quicker and simpler foods to prep are vegetables, but let’s face it not everyone enjoys a nice plate of veggies (did you know that when your goal is weight loss, it’s recommended that half of your plate during a meal be veggies). In today’s post Capital District Sport and Fitness Registered Dietitian and Precision Nutrition Level 2 Coach Samantha Sirani shows you how to prep veggies for the week that are quick, simple, and taste good. Enjoy!
Here’s what to do:
Step 1: Preheat oven to 400 degrees.
Step 2: Wash vegetables and cut to desired size. Here’s what we’re making in today’s post:
- Fajita Peppers & Onions
- Garlic Parmesan Brussel Sprouts
- Rosemary Roasted Sweet Potatoes
Step 3: Line baking sheet with parchment paper.
Step 4: Place cut vegetables on baking sheet.
Step 5: Prep your spices and put on veggies. Here are the spices we used for today’s post.
Fajita Peppers & Onions:
- 2 tbsp. olive oil, 1tsp. chili powder, 1/4 tsp. paprika, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, pinch of cayenneGarlic Parmesan Brussel Sprouts:
- 2 tbsp. olive oil, 1 tbsp. lemon juice, 1/2 tsp. red pepper flakes, 1/2 tsp. salt, 1 tsp. pepper, 1/4 cup parmesan cheeseRosemary Roasted Sweet Potatoes
- 2 tbsp. olive oil, 1 tbsp. dried rosemary, 1/2 tsp. salt, 1 tsp. pepperStep 6: Cook veggies for 30 min. Check halfway through to stir. If you like peppers & onions crispy, take out now.Step 7: Enjoy! Feel free to eat the veggies alone, add to salads or other meals, and store in fridge for use during the week.
