Meal Prep Archives - Camille Styles

Good & Gather

Oregano Leaves – 0.75oz

Organic Raw Unfiltered Pure Honey – 12oz

Good & Gather

$4.99 at Target

Good & Gather

100% Pure Organic Maple Syrup – 12 fl oz

$9.79 at Target

Good & Gather

Pitted Green Olives with Garlic Snack Pouch – 1.05oz

$1.29 at Target

Good & Gather

Organic Low Sodium Chickpeas Garbanzo Beans – 15oz

$1.29 at Target

Mina Harissa Mild Red Pepper Sauce – 10oz

$7.39 at Target

Pantry Staples

Keeping my pantry stocked with staples from Target is one of my favorite ways to make meal planning and prep a breeze. I love knowing that I always have a reliable stash of essentials that are simple but make any meal all the more delicious. Target’s Good & Gather brand has become my go-to for high-quality basics at a great price—I’ll grab canned beans, tomatoes, and broth to have on hand for quick soups, stews, or grain bowls. And of course, I never forget to stock up on olive oil, vinegar, and spices, which instantly elevate any dish with just a drizzle or a dash.

Having these pantry staples ready to go means I’m always just a few ingredients away from a nourishing meal, even on the busiest of days. It also gives me the flexibility to improvise or switch up the menu if I find something inspiring at the market or if plans change. Plus, keeping a well-stocked pantry reduces the number of last-minute grocery runs, saving both time and money. Whether I’m whipping up a quick dinner or adding the finishing touches to a planned recipe, I love knowing that I can count on my Target pantry essentials to make it happen.

Good & Gather

Extra Virgin Olive Oil

$12.89 at Target

Good & Gather

Plain Salt – 26oz

$0.75 at Target

Good & Gather

Ground Black Pepper – 3oz

$3.59 at Target

Good & Gather

Garlic Salt – 5.25oz

Ground Italian Seasoning – 0.75oz

Good & Gather

Good & Gather

Organic Parsley – 0.4oz

Good & Gather

Organic Paprika – 1.7oz

Organic Ground Cumin – 1.9oz

Good & Gather

Organic Ground Coriander – 1.6oz

Good & Gather

Raw Tahini, Sesame Seed Butter

Artisana Organics

$13.81 at Target

How I Meal Plan

Think of Meal Prep as Self-Care

Rather than thinking of meal prep as something I have to do, I’ve come to think of meal prep as a form of self-care. Now, instead of seeing it as just another task on my to-do list, I view meal prep as a way to nurture myself and my family throughout the week. It’s a simple but powerful way to take care of ourselves, and I’ve found that when I approach meal prep with this mindset, it becomes a ritual that I actually look forward to.

Keep It Simple

I know, I said above that I like to spend a few hours in the kitchen doing my fall meal prep, but that doesn’t mean every recipe has to be complicated or time-consuming. In fact, some of my favorite meals are the ones that come together with just a handful of ingredients and minimal effort. I’ve learned that the key to staying consistent with meal prep is to keep things straightforward—choose recipes that you can easily batch-cook, use ingredients that overlap between meals, and don’t be afraid to repeat dishes that you know your family loves. By keeping it simple, you’ll not only save time but also make the whole process more enjoyable and sustainable in the long run.

Batch-Cook Versatile Proteins

I’ll prepare a large portion of chicken breasts, tofu, or legumes and season them simply so they can easily be added to salads, wraps, or grain bowls. By having these proteins ready to go, I can quickly assemble meals without starting from scratch every time. This approach not only saves time but also ensures that you have a nutritious base for a variety of meals, making your weeknight cooking a breeze.

For more of my entertaining, food, decor, and fashion faves, explore and shop my Target storefront.

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The post My Target Grocery List for a Week’s Worth of Healthy High-Protein Meals appeared first on Camille Styles.

Exactly What I Meal Prep for High-Protein Meals All Week

Camille Styles — Sun, 28 Apr 2024 17:42:10 +0000

There’s no denying—the food we put into our bodies is one of the most powerful ways we can support our energy levels and overall health. Which is why 2024 feels like the “year of protein”—there’s never been such an emphasis on this macronutrient that plays a crucial role in so many aspects of our health. Protein is essential for building muscle, balancing hormones, and reaching peak vitality.

When it comes to balancing a busy schedule with healthy eating, the struggle is real. But whether you’re juggling career, personal pursuits, family, or all of the above—finding simple ways to nourish our bodies is essential for showing up as our best selves. I’ve shared before exactly how to meal prep for a week of healthy eating, but for those specifically looking to up their protein intake? High-protein meal prep is a game-changer. Read on for a few ways that I’ve been getting in my grams of protein by prepping on the weekend so I’m able to stay on track during even the busiest weeks.

Why Focus on High-Protein Meals?

Protein is a powerhouse nutrient that keeps you feeling full longer, supports muscle health, and helps regulate various bodily functions. For women at every age, it’s particularly important to get adequate protein to manage weight and prevent muscle loss. By meal prepping high-protein meals you can quickly throw together throughout the week, you’ll be that much more likely to reach for something really nourishing—instead of that handful of goldfish.

Your High-Protein Meal Prep Cheat Sheet

1. Take a “Building Block” Approach

Every weekend, I make handful of simple “building block” recipes that I can use as a jumping off point for countless nourishing meals during the week. Roasted veggies can top a salad or fill a sandwich. A pot of quinoa forms the base of a grain bowl, or can become a cozy breakfast porridge. And most importantly for today’s article, make a large batch of one or two types of protein that can appear in different meals throughout the week. These base recipes are infinitely versatile, and part of the fun is getting creative and figuring out different ways to use them.

2. Plan Your Protein Sources

Start by listing protein-rich foods that you (and your family, if you’re feeding others!) enjoy eating in various ways. Examples: chicken that can go on a sandwich and in a salad. Tofu that can be tossed into a stir fry or baked with veggies. Beans that can fill a taco or add heft to a salad. Once you’ve locked on a couple protein sources for the week, purchase enough for multiple meals, then prepare all at once to save time later.

3. Use that Slow Cooker or Instant Pot

This is the beauty of set-it-and-forget-it! Toss your protein picks into a slow cooker or an Instant Pot with your favorite spices and a splash of broth. The end result is perfectly cooked, pull-apart tender goodness that can be tossed into just about anything from quick salads to cozy soups throughout the week.

4. Plan a Protein-Packed Breakfast

Experts are increasingly learning the importance of sufficient protein at breakfast. To get the most bang for your nutrition buck, aim to consume around 30 grams of high-quality protein. This amount provides essential amino acids for muscle repair and growth, supports hormone regulation, and helps stabilize blood sugar levels.

I like to hard boil some eggs to slice up on grain-free toast, or make a batch of these power greens breakfast bites. You can also pre-measure the ingredients for a protein-packed smoothie into your blender and pop it into the fridge. Just add the almond milk (or other liquid) the next morning and blend it up!

5. Don’t Forget Power Snacks

Snacks are often the place where our healthy eating goals fall off the rails. When I prepare high-protein snacks at the start of the week, I’m that much more likely to stay energized and avoid “random” snacking when I’m not actually hungry. My go-to lately is a 1/2 cup of my probiotic yogurt topped with raspberries (for a protein-fiber combo!) I also love to meal prep a batch of chia pudding, and these raspberry cocoa energy balls taste like dessert but are full of wholesome ingredients.

6. Batch cook legumes

Lentils, beans, and chickpeas are excellent plant-based protein sources and can be cooked in large quantities. Cook a big batch at the beginning of the week; these can serve as a base for so many delicious dishes, from salads to stews. I’ll often rinse and drain a can of white beans and add it to a kale salad with pumpkin seeds, avocado, and my shallot vinaigrette. The kale is sturdy enough to hold up for a few days in the fridge without getting wilty—it actually gets better with time.

7. Build a protein bowl

One of my favorite workday lunches is a protein bowl full of veggies and protein—which is so easy when I’ve meal prepped at the beginning of the week. I’ll grab my salad greens, top with my pre-cooked protein, then add delicious toppings to amp up the flavor: leftover roasted veggies, nuts, seeds, goat cheese, and some type of dressing that I’ve pre-made (usually my Sunday Night vinaigrette.) Each bowl is full of flavor and never gets old, since they’re so customizable.

8. Stock up on high-protein staples

There are a few high-protein staples I always keep on hand so I can literally just grab something when I have no time. Although these don’t require “prep,” they’re great to keep on your weekend grocery list to stock your snack drawer!

Imagine starting your week with a fridge packed full of the makings for delicious meals that will keep you energized. There’s truly no better feeling! Yes, it’s about saving time, but it’s also about filling your life with meals that are joyful to eat and make you feel great. With a little planning on the front end, you can eat a healthy, protein-rich diet throughout the week no matter how busy life gets.

For me, the keys to successful meal prep are variety and lots of flavor — keep things interesting by experimenting with different proteins, spices, and cooking methods each week so you’re always excited about those healthy meals in the fridge. Happy prepping!

The post Exactly What I Meal Prep for High-Protein Meals All Week appeared first on Camille Styles.

Healthy Freezer Meals for the Busiest Weeknights

Edie Horstman — Tue, 09 May 2023 10:30:00 +0000

We’ve all been there. Suddenly, it’s 5:30 in the evening and there’s no plan for dinner. You’re hangry, your kids are hangry, and the fridge is running low. The thought of picking apart the pantry—and scrounging up bits from the crisper—feels daunting. The solution? Healthy freezer meals. Whether you’re a new mom, work a demanding schedule, or simply want to set yourself up for success, freezer meals are it. They’re the gift that keeps on giving (or so I’m convinced). Today, I’m breaking down the best storage tips, what does—and doesn’t—freeze well, and the best healthy freezer recipes.

Featured image by Michelle Nash.

In this article

Are freezer meals worth the effort?
Benefits of Freezer Meals
What foods freeze well?
What Not to Freeze
How to Label Food for the Freezer
Freezer Meal Starter Pack
6 Food Freezing Tips
12 Healthy Freezer Meals That Make Weeknights a Breeze

Image by Michelle Nash

Steal Camille’s Meal Prep Tips for a Streamlined Week

Edie Horstman

Edie is the founder of nutrition coaching business, Wellness with Edie. With her background and expertise, she specializes in women’s health, including fertility, hormone balance, and postpartum wellness.

Are freezer meals worth the effort?

Let’s start here: Are healthy freezer meals worth the hype? Yes, they definitely are. As a mom of a toddler, when I need a quick, healthy dinner on the table, freezer meals are my go-to. And I’m not talking about store-bought frozen dinners (although there’s a time and place for those). These are nutritious meals I make, label, and freeze myself. Stored and reheated the right way, these freezer meals are just as flavorful as the day they were made. And having a few of them on hand can help conquer any craving. From soups to lasagna, making a delicious, healthy dinner is as simple as heating one up.

Image by Michelle Nash

Benefits of Freezer Meals

When you’re deep in the throws of making healthy freezer meals, it may not seem like you’re saving time. But I promise, it’ll make sense once the initial work is done. You’ll be shuffling your kids home from practice, and within 30 minutes of walking in the door, you’ll have a home-cooked meal on the table.

Not only are you saving time (and your sanity!), but you’re saving money, too. We all know that buying in bulk is better for your wallet. You can save hundreds of dollars by buying and cooking in bulk. When you cook in bulk, you have more food to freeze. It’s a win-win. Lastly, it’s an opportunity to get together with family or friends. Throw together an iced coffee bar, turn on your favorite cooking playlist, and then it’s all hands on deck.

What foods freeze well?

All of these everyday ingredients will freeze well:

Meat, poultry, and seafood (3-6 months).
Almost all produce can be frozen (3-6 months). For herbs, freeze them in water (or oil) to be used in cooked dishes or dressings. For garlic, freeze minced garlic (or peeled cloves) in oil. I like to use an ice cube tray for freezing both herbs and garlic. For bananas, be sure to peel them first.
Dairy. Butter and margarine can be frozen for 3 months. Grated cheese, like parmesan, can be frozen for up to 4 months and can be used straight from the freezer. Milk can be frozen for 1 month.
Most bread and bagels, except crusty varieties (i.e. French bread), will freeze well for up to 3 months. Hot tip: make sure your bread is sliced before freezing it. You can toast bread straight from the freezer.
Raw pastry dough will freeze for up to 6 months and takes an hour to thaw.
Sauces, like pesto and tomato sauce, freeze very well.
Stock. Veggie and animal-based stock freeze beautifully. Freeze in freezer bags or ice cube trays.

In terms of recipes specifically, you can freeze everything from lasagna and soups to stews, chilis, pot pies, and breakfast burritos.

Image by Michelle Nash

What Not to Freeze

While there are plenty of individual ingredients you can freeze, some foods simply aren’t freezer-friendly. For example:

Veggies with high water content, like lettuce, radishes, and cucumbers.
Egg and milk-based sauces, like mayonnaise and sour cream (they’ll separate and curdle).
Speaking of eggs, while a frittata freezes very well, hard-boiled eggs don’t (they’ll get rubbery).
Soft herbs, like basil and chives, are fine for incorporating into dishes, but not for garnishes.

How to Label Food for the Freezer

Now that you know what does (and doesn’t) freeze well, let’s talk about labeling. Labeling is key, as you don’t want to mistake your spicy tomato sauce for creamy tomato soup. Begin by labeling your ziplock bags or tupperware using painter’s tape and a Sharpie. It’s best to do this before you’ve put any food in your containers. In terms of what to label, follow this model: name, date, serving instructions. For example, “Black Bean Chili, 4/2/2023, reheat in a pot on the stove.” Proper labeling will help you avoid confusion, remind you when you made it, and provide quick instructions for reheating.

Image by Michelle Nash

Freezer Meal Starter Pack

Good news—you don’t need much! Glass or BPA-free Tupperware, silicone ice cube trays, gallon storage bags (or environmentally-friendly bags), painter’s tape, and a Sharpie. You can also use a combination of parchment paper and aluminum foil to wrap certain foods, like burritos.

6 Food Freezing Tips

Regardless of your freezer size, use these principles for successful freezing:

Label. Put the recipe’s name, date, and re-heating instructions on the container. As mentioned, this is key.
Last in, last out. Put the newest freezer meal(s) in the back of your freezer. This way, you’re more likely to eat what’s at the front of your freezer. These are the meals that will expire sooner, faster.
Cool foods before you freeze them. They don’t have to be completely cold, but freezing hot food will increase the temperature of your freezer.
Wrap properly. Make sure your meals are sealed properly to prevent freezer burn.
Consider portions. Slice or pre-portion certain recipes so that you don’t have to defrost an eight-person chili if you’re only feeding four people.
When in doubt, throw it out (or compost!). Contrary to what most people think, freezing doesn’t kill bacteria. If you’re unsure of how long a recipe has been frozen, no need to take chances. On that note, it’s not necessarily helpful to freeze old food. The point of freezing is to keep food at its prime.

12 Healthy Freezer Meals That Make Weeknights a Breeze

Skillet Eggplant Lasagna

Why We Love It: Loaded with veggies, this Skillet Eggplant Lasagna is a cozy, one-pot dinner for chilly nights. It’s a simpler, lighter way to enjoy all the delicious flavors of the classic.

Hero Ingredient: If you haven’t hopped on the eggplant train, now’s your chance.

Vegan Cauliflower Mac and Cheese

Why We Love It: Who doesn’t want to dive into a bowl of vegan mac and cheese? (Particularly one that features everyone’s favorite veg—cauliflower, of course.) This recipe is so creamy, cheesy, warm, and comforting—you won’t even know it’s vegan. Made from a velvety vegan cauliflower cheese sauce, this dish freezes beautifully.

Hero Ingredient: Quickly refresh your mac with a sprinkle of paprika.

Sweet Potato Falafel Burger

Why We Love It: These sweet potato falafel burgers are a staple on my summer menu. They’re super easy to pull out of the freezer after a day in the sun. Simply add your favorite toppings and enjoy!

Hero Ingredient: Sweet potatoes are a hero to practically any dish.

Chicken Burger Lettuce Wraps

Why We Love It: Lettuce wraps are light and refreshing, but sometimes I find that they lack protein. These adorable chicken burger patties are a great, protein-rich main to defrost and throw into a lettuce wrap for a healthy lunch or dinner.

Hero Ingredient: Any type of Asian seasonings for your ground chicken will enhance the flavor of your patties.

Vegetarian Sheet Pan Curry

Why We Love It: This vegetarian sheet pan curry with cauliflower and kale features one amazing hack—rice that cooks on the sheet pan along with the veggies! Once it’s cooled, toss it into Tupperware for a quick weeknight curry.

Hero Ingredient: Coconut milk adds the perfect creaminess without being overly rich or sweet.

Chicken and Rice Soup

Why We Love It: Whether you’re looking to boost your immune system or simply have leftover chicken and don’t know what to make, this is your answer. Once thawed from the freezer, top with lime, avocado, and fresh herbs. You’d never know it was previously frozen.

Hero Ingredient: I love to add a squeeze of lemon to any chicken broth for a zesty kick.

Vegan Butternut Squash Soup

Why We Love It: Butternut squash is such a versatile ingredient and incorporating it into a creamy soup just makes sense. If you’re dying for that bowl of warm, cozy, homemade soup on a rainy day, simply pop your Tupperware out of the freezer and enjoy!

Hero Ingredient: Soup and cilantro go hand in hand.

Vegetarian Pasta Bolognese

Why We Love It: Some nights just call for a simple spaghetti. It’s a family favorite, and freezing this dish makes it even easier to enjoy those classic ingredients when time is of the essence.

Hero Ingredient: I could rave about tofu all day, but the tofu in this recipe will do all the talking for me.

Big Green Immunity-Boosting Vegetable Soup

Why We Love It: There aren’t many ways to go wrong with vegetable soup. Whether you’re feeling under the weather or at the top of your game, this veggie soup contains plenty of immune-boosting ingredients to get you through the week.

Hero Ingredient: Cashews are my personal favorite addition to this yummy soup.

Sweet Potato and Black Bean Chili

Why We Love It: This chili is packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings), so no one will miss the meat. It’s the perfect freezer meal for a new mom, too!

Hero Ingredient: Top with jalapeños for a bit of heat.

Sheet Pan Chicken Fajitas

Why We Love It: This sheet pan fajita recipe has been one of my weeknight meals for quite some time. It’s super simple to defrost this chicken and warm up a delicious tortilla for a quick and effortless meal.

Hero Ingredient: Squeeze a bit of lime on your fajitas for a tangy flavor in every bite.

Caramelized Onion Proscuitto Pizza

Why We Love It: Homemade pizza is a simple way to enjoy a comfort dish without all of the restaurant additives or unhealthy ingredients. Freezing pizza dough is also one of my favorite ways to throw a meal together in less than 30 minutes.

Hero Ingredient: Caramelized onions go great on just about anything.

One-Bowl Morning Glory Muffins

Why We Love It: While most freezer meals focus on lunch and dinner, definitely don’t forget about breakfast! These easy, quick, and healthy morning glory muffins are just that—glorious. For busy mornings, grab a couple of these from the freezer.

Hero Ingredient: Almond slivers make a crunchy and sweet topping.

Tofu Scramble Breakfast Burrito

Why We Love It: As I mentioned, I’ve become a bit of a tofu connoisseur in the past few months. Incorporating it into the first meal of the day is a great way to start your morning full of protein.

Hero Ingredient: Avocado is an elite ingredient to throw on your breakfast menu.

Chicken Tuscan Pasta Bake by Rachel Cooks

Why We Love It: Creamy Tuscan pasta is a dish that has taken the internet by storm. This dish can be easily frozen after baking to enjoy on its own or as a side to any meal you cook throughout the week.

Hero Ingredient: Sundried tomatoes are one of my favorite flavors to enjoy with creamy pasta.

The post Healthy Freezer Meals for the Busiest Weeknights appeared first on Camille Styles.

15 Make-Ahead Freezer Meals That Will Save Your Weeknights

Katherine Fluor — Sun, 26 Feb 2023 11:30:00 +0000

I’ll be the first to admit that I’ve often skipped breakfast for cereal bars on the go and scratch-made dinners for expensive, not-so-healthy takeout meals. Between a full-time job, two kids at home, and a husband who works late hours, the reality of prepping a full sit-down dinner at the end of the day is not usually on the cards for me. Enter: make-ahead freezer meals.

When it comes to balancing the busyness of life with healthy, affordable eating, the freezer meal is an easy alternative that minimizes dinnertime prep without compromising on any of it. This is the ultimate budget and strapped-for-time-friendly choice for those of us who have trouble getting a meal together at the end of a workday.

Featured Image by Suruchi Avasthi.

15 Make-Ahead Freezer Meals for Streamlined Weeknight Meals

Freezer meals are not the TV dinners in your supermarket’s freezer section. They’re partially or fully assembled meals you make from scratch in advance and reheat or cook before eating.

Make a double batch of any of these on the weekend, then freeze the rest for a weeknight option that feels like money in the bank. And at the end of a tough day at work, every ounce of saved energy matters. Scroll on for 15 of our favorite make-ahead freezer meals that you should consider adding to your weeknight meal plan.

Damn That’s a Keeper Winter Vegetable Lasagna

Why We Love It: I used to feel like making pasta from scratch was a daunting task, reserved strictly for Sundays. With the proper planning, patience, and practice, this meal is perfect for freezing and serving when the week gets just a bit too crazy for a homemade meal.

Hero Ingredient: Pesto is a perfect complement to the béchamel.

Slow-Cooker Chicken Tikka Masala

Why We Love It: Tikka masala is one of my favorite dishes, but I usually find myself ordering this meal takeout-style because of the required commitment to the cooking process. This slow cooker version of one of my top ten favorite recipes is the perfect way to enjoy the delicious flavors of a staple dish without spending hours in the kitchen.

Hero Ingredient: It’s hard to pick a favorite between curry powder and coconut milk as the star of this recipe.

Mushroom and White Bean Vegan Meatballs

Why We Love It: Spaghetti with meatballs is one of the most nostalgic recipes, but I often find that the dish can be really filling due to the heavy ingredient list. Shiitake mushrooms and cannellini beans are the rich and flavorful ingredients used as a base in this recipe, which I now prefer to typical ground beef meatballs. Not to mention the endless amount of grains and veggies you can serve them with. (Spaghetti noodles are just the beginning.)

Hero Ingredient: You can thank the shiitake mushrooms for this dish’s addicting umami flavor.

Big Green Immunity-Boosting Vegetable Soup

Why We Love It: Maybe the winter weather has you feeling under the weather, or maybe you’re just trying to avoid a grocery trip. Either way, this vegetable soup will leave you (and maybe even your wallet) feeling better than you were before. From fresh to frozen veggies, what you add in is truly up to your heart’s desire.

Hero Ingredient: Cashews give this soup warmth from its nutty and sweet flavor.

Roasted Chicken & Vegetable Confit

Why We Love It: If you’re looking for a dish that will last you longer than a few nights, this roasted chicken and vegetable confit has you covered. While submerging your vegetables in olive oil may sound intimidating, trust that you’ll end up with loads of flavor to complement your chicken.

Hero Ingredient: Fingerling potatoes really stand out as the best partner for confit olive oil cooking.

Turkey Chili Verde

Why We Love It: If you’ve been on the hunt for a vegetarian chili, look no further. Freezing this chili and saving it for later is a great way to get your soup in on those unexpectedly chilly days. Using turkey as the main protein is also a great way to avoid highly inflammatory ingredients.

Hero Ingredient: The ground cinnamon in the spice mixture gives this chili the warmth and sweetness you’ve been searching for.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

Why We Love It: Save this delicious soup when energy levels are low and evenings are busy. It’s simple and healthy, containing cold-fighting ingredients like turmeric, ginger, and honey, making it the perfect reset meal.

Hero Ingredient: Tumeric is a great anti-inflammatory ingredient that gives this soup its golden color.

Skillet Eggplant Lasagna

Why We Love It: One-pot dinners are highly underrated, especially when you’re cooking with the goal of having leftovers. This healthy take on a skillet lasagna avoids heavy meats like sausage or ground beef but brings all the flavor with the eggplant slices.

Hero Ingredient: To say the least, eggplant is what elevates this one-dish delight.

Sweet Potato Falafel Veggie Burgers

Why We Love It: Another great sweet potato recipe that we can’t get enough of, these sweet potato falafel burgers are a great way to make sure a filling and nutritious dinner makes its way to the table, minus all of the hassle.

Hero Ingredient: Chickpeas are the binding ingredient for these patties.

Sheet Pan Chicken Fajitas

Why We Love It: Everything about this sheet pan fajita recipe makes it ideal for large crowds, but also for cooking in large amounts with minimal ingredients. (P.S. there are only five!) Despite the minimal ingredient list, the flavors in this recipe don’t disappoint.

Hero Ingredient: Use taco seasoning or chili powder for that authentic kick of flavor to season your chicken.

Coconut Curry Red Lentil Soup

Why We Love It: I’ve been making some version of this coconut curry red lentil soup for a while, and am constantly tweaking the spices and which veggies I throw into the mix. While there’s a lot that differs each time I make this soup, these are constants: lots of curry powder, creamy coconut milk, and the fact that I always feel awesome after eating this soup. It gives me that “totally satisfied without feeling weighed down” vibe that can be hard to come by.

Hero Ingredient: Curry powder can’t be skipped in this savory soup.

Slow Cooker Chicken and White Bean Chili

Why We Love It: Chili is one of my favorite things to serve to a crowd since it’s easy to double and triple the recipe and then set up a self-serve bar of toppings so guests can help themselves to a bowl made just how they like it… and go back for seconds.

Hero Ingredient: Chicken in chili is highly underrated.

One Pot Pasta Primavera with Veggies & Ricotta

Why We Love It: This is an infinitely adaptable recipe that allows you to swap in and swap out whatever veggies you have on hand. And as demonstrated by the peas in this one, frozen veggies are perfect for cooking right along with the pasta. No need to even thaw them beforehand. Just keep in mind that different veggies cook at different speeds. The harder veggies like broccoli, cauliflower, eggplant, and bell peppers are going to need more time to soften up. I like to throw the tomatoes and peas in just a couple minutes before everything’s ready, so they barely soften without losing their shape.

Hero Ingredient: Ricotta takes the cake as the best ingredient on this list.

Vegetarian Sweet Potato and Black Bean Chili

Why We Love It: Finally, a vegetarian chili that everyone—carnivores included—will love. It’s so packed with hearty black beans, flavorful veggies, and loads of spices (plus all those toppings) that no one will miss the meat. And did I mention the incredible amount of protein, fiber, vitamins, and minerals contained in this bowl?

Hero Ingredient: Sweet potatoes AND chili, how could we resist?

Burger Chicken Lettuce Wraps

Why We Love It: These patties are so easy to make ahead and freeze, then thaw and heat in the oven or on a skillet when you’re ready to eat. While this meal is a great weeknight dinner, it’s also the perfect dress-your-own main course for a casual dinner party. Freeze the fully cooked patties, then thaw and reheat in the oven or on a hot skillet.

Hero Ingredient: Sliced avocado is a fresh and tasty topping for these wraps.

The post 15 Make-Ahead Freezer Meals That Will Save Your Weeknights appeared first on Camille Styles.

Meal Prep Made Easy—A Beginner’s Guide to Quick & Healthy Eating All Week Long

Camille Styles — Fri, 24 Feb 2023 16:47:43 +0000

One morning earlier this month, I awoke to a winter wonderland outside my window. The trees were silhouetted in ice, and everything sparkled. I would have enjoyed the beauty, except that the power was out, kids’ school was cancelled, and the house was freezing. One thing I felt really grateful for in that moment was that I’d spent a couple hours the day before, filling our fridge with the building blocks of some delicious meals. There was a chicken and rice soup, lots of fresh greens and chopped veggies, creamy hummus, and a batch of morning glory muffins ready to be slathered with butter.

One of my friends recently told me that for him, “happiness is a fridge full of food,” and it struck me that there’s a specific comfort that comes from knowing you have the makings of a delicious meal at the ready. Of course, the busyness of modern life means that most of us don’t have hours to spend preparing complex meals. When I get home at the end of a long day, I want to have some healthy food options at the ready—and I promise that once you’ve stocked your own kitchen, you can make nourishing meals faster than it takes to order takeout. For me, prepping ingredients ahead is the only way that I’m going to stick to healthy eating with a busy schedule.

That’s where my easy meal prep strategy comes in. Every weekend, I make just a handful of simple “building block” recipes that I can use as a jumping off point for countless nourishing meals during the week. Roasted veggies can top a salad or fill a sandwich. A pot of quinoa forms the base of a grain bowl, or can become a cozy breakfast porridge. These base recipes are infinitely versatile, and part of the fun is getting creative and figuring out different ways to use them.

Watch the video above to see exactly how I knock out these 5 meal prep tasks in about an hour, then read on for the exact instructions. But first, some tips for meal prep success:

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Prep with the seasons

How do I decide what ingredients to use in each of these base recipes? For me, it’s all about getting inspired by what’s in season — when you have fresh lettuces or a deep orange sweet potato or perfectly ripe strawberries, they don’t need much preparation to turn them into a delicious meal. It also means you’re getting the maximum nutrition from these whole, unprocessed foods so that you can really look and feel your best.

Practice mindful cooking

If you think you don’t have time to meal prep on a Sunday, try thinking of it as a self-care moment—something you can take your time doing and enjoy the process. I love to pour a glass of kombucha, wine, or make a hot tea, turn on some music, and make my meal prep a ritual. And that amazing feeling of opening my fridge at the end of a long day and being rewarded with healthy, delicious options? The ultimate reward.

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Keep it easy

You don’t need tons of time (an hour or two is plenty!) or any fancy equipment — most of these only require a knife, a cutting board, and a sheet pan. I try to be productive and make the most of my time: while the veggies are roasting and the grains are cooking on the stove, I make my dressing and my crunchy seed mix. You’ll get in your own rhythm and eventually won’t even have to look at any instructions. After doing these a few times, you’ll find your flow.

Friendly reminders

Clean as you go.
Write down a list of what you’re going to do in advance, so you have a plan of action.
Remember that even if you just make a couple of these, it will still make a big difference during the week, so do what you can!

Here's our meal prep plan:

Cook the grains
Roast veggies
Make a dressing or sauce
Prep your salad greens and raw veggies
Make the spicy seed mix

Cook the grains

A container of cooked grains is one of the most versatile items you can have in your fridge. Cooked grains like farro or quinoa make a great side dish to any protein, or use as the base for a grain bowl, top with an egg, or even warm it up and add nut milk and cinnamon for a breakfast porridge.

Today I’m using quinoa—I love its chewy consistency and plant-based protein—but you can use farro, buckwheat, rice, amaranth, or any others. Here’s how to perfectly cook quinoa:

Rinse 1 cup quinoa in a mesh strainer, then place in a small saucepan.
Add 1 cup water and a pinch of salt, then bring to a boil.
Once boiling, immediately reduce heat to low and cover. Let simmer for 20 minutes, fluffing with a fork halfway through to ensure quinoa isn’t sticking to the bottom of the saucepan.
When it’s cooked, I place a folded dish towel between the pot and a lid while it cools to remove excess moisture.

Cooked quinoa keeps in the fridge for 5 days. To freeze cooked grains, spread them in a single layer on a baking sheet, and transfer to the freezer for at least 2 hours. After the grains are frozen, you can store them in a freezer-safe container.

Roast veggies

Pretty much any vegetable tastes way better roasted—cooking at a high heat concentrates the flavor and gives a caramelization that I love.

Here are a few of my favorite veggies to roast:

sweet potatoes
broccoli
cauliflower
butternut squash
beets
baby red potatoes
cabbage
brussels sprouts
tomatoes
eggplant

Add spices and herbs so that they always taste different and interesting. Sometimes I’ll toss mine in taco seasoning, other times I might drizzle with harissa or infused vinegar, or even just keep it simple with a pinch of Italian seasoning. Salt and pepper is always a must. Once made, they’re a perfect addition to salads, grain bowls, tacos, and sandwiches.

Here’s the perfect method for roasting just about any type of veggie:

Preheat oven to 400.
Line a baking sheet with parchment paper, and spread the veggies in a single layer, leaving some room around them so they roast instead of steam—you want the edges to get crispy and brown.
Drizzle with olive oil, salt, pepper (and any other spices you’re using) and toss them around. Roast until caramelized (cooking time will vary based on the veg.)

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Make a dressing or sauce

This is the step that gets me excited about using my prepped veggies throughout the week. Grains and veggies could get a little boring without a flavor-packed sauce to drizzle over everything and make it devourable. Having a mason jar full of dressing at the ready means you’ve got a salad dressing and a sauce for bowls, tacos, and veggie sides. You can drizzle over a roast sweet potato or use as a dip for raw veggies. It’s truly your best friend when it comes to making easy and delicious meals in a flash.

This week, I’m making one of my favorites, Turmeric Vinaigrette. It’s super simple to make—just add all these ingredients to the blender:

1 shallot, peeled and halved
1 clove garlic
2 tablespoons apple cider vinegar
2 tablespoons warm water
2 teaspoons dijon mustard
Squeeze of honey
Teaspoon of ground turmeric
big pinch of salt and pepper
½ cup extra-virgin olive oil

Blend everything up, then store in a mason jar all week.

Prep your salad greens and raw veggies

Are you 10x more likely to eat your veggies if they’re already washed and prepped in the fridge? SAME. And my kids are, too. I’ve started keeping a lidded container in the fridge full of chopped carrots, cucumbers, and bell peppers so that when they come into the kitchen looking for a snack right before dinner, I can point them to the crudité bowl. And we’ve always got guacamole, hummus, or my weekly salad dressing (above) that they can pair with their veggie for dipping.

Plus, when you’ve got fresh lettuces and other chopped veggies at the ready, it’s so easy to throw together a salad with whatever dinner you’re serving. I’d much prefer to do all the prep in one go, rather than getting out my salad spinner and cutting board over and over. Here’s what I do after my weekend grocery run:

Wash and dry my lettuce in a salad spinner, then wrap in paper towels to absorb moisture and store in the produce drawer of the fridge.
Peel and slice carrots, cucumbers, celery, bell peppers, and any other raw veggies I’ve got laying around, so I can easily throw them into school lunches during the week.

Make the spicy seed mix

I’m big on adding crunch to just about everything—sometimes it’s just a handful of chopped nuts or seeds, but I really love to have some kind of spicy seed mix in the fridge that I can sprinkle on everything from salads to bowls to veggie sides. It just gives it that little something, ya know?

This recipe is super adaptable to any seed, nut, or spice you have on hand. Sometimes I go a little sweeter and add maple or orange zest, but today I’m going savory with sea salt and coriander. Here’s what I do:

In a small sauté pan, add pumpkin seeds, sliced almonds, and sunflower seeds. Toast on low until they start to smell fragrant, then add sesame seeds, a pinch each of sugar and salt, and some coriander.
Toast until everything starts to get a little golden brown, then transfer to a mason jar and store in the fridge.

The post Meal Prep Made Easy—A Beginner’s Guide to Quick & Healthy Eating All Week Long appeared first on Camille Styles.

17 Instant Pot Recipes That Streamline Your Weeknight Meal Prep

Katherine Fluor — Wed, 15 Feb 2023 11:30:00 +0000

Post-holidays, I know many people (myself included!) can now call themselves proud new owners of an Instant Pot. If you’re anything like me, you’ve been searching for the best Instant Pot recipes to put your new gadget to the test. Personally, I’ve been making everything from easy oatmeal breakfasts to vegan mains (that make the best leftovers) to tender meat dishes that transition seamlessly to tacos the next day. But if you’re on the fence about purchasing one yourself, get ready—because the Instant Pot recipes below will have you convinced.

These recipes are sure to spice up your weeknight dinner routine (and breakfast! and lunch!) and put your dusty old slow cooker to shame. The big bowl-o-fun has been my favorite gift of 2023 so far—and I have a feeling it’ll hold strong throughout the year. Why do I love my Instant Pot so much? Well, let me tell you: it’s a combination of an electric pressure cooker, slow cooker, rice cooker, and yogurt maker all in one. Amazing, right?

Featured image by Suruchi Avasthi.

In this article

17 Instant Pot Recipes That Make Mealtime a Breeze
Breakfast
Vegan and Vegetarian
Meat Dishes

17 Instant Pot Recipes That Make Mealtime a Breeze

The Instant Pot is so versatile and is by no means a one-trick pony. You can also sear and sauté just about anything; turning average stove-top dishes into one-pot masterpieces. Here are 17 of our favorite Instant Pot recipes to make for breakfast, lunch, and dinner. Because who doesn’t love having a delicious meal on the table minus the stress?

Breakfast

Millet and Amaranth Porridge with Figs and Papaya

Why We Love It: Porridge is one of my go-to breakfasts. I love how versatile and simple the dish is—it’s the perfect base for nourishing fruits and mix-ins (think: flaxseeds, chia seeds, etc.). This version steps things up from your usual oats with a mix of millet and amaranth. The result is a warming, creamy bowl of morning-meal goodness.

Hero Ingredient: Whole milk yogurt is key to making your porridge perfectly thick.

Instant Pot Egg White Bites from Eating Bird Food

Why We Love It: Like your favorite Starbucks order, but better. (And because they’re made in the Instant Pot, they’re way easier than other homemade options.) They’re creamy and taste exactly like they’ve been cooked sous vide. More good news? They’re endlessly customizable and the kiddos will love ’em, too.

Hero Ingredient: Maybe it sounds weird, but cottage cheese is clutch in giving these egg bites their cheesy, dreamy, (and protein-packed!) texture.

Instant Pot Brown Rice Pudding from Running on Real Food

Why We Love It: I’m obsessed with rice pudding. It’s perfect for breakfast and doubles as a delicious dessert. This version is perfectly spiced with cinnamon, nutmeg, and ground ginger. If you’re enjoying this recipe for breakfast, try topping it with your favorite fruit: banana slices, apples, and berries are all a welcome addition.

Hero Ingredient: The raisins add a nice burst of texture.

Steel Cut Oats from Green Healthy Cooking

Why We Love It: By now, you know that I’m an oats obsessive. This Instant Pot cooking method? Pure genius. It’s easy to prep all the ingredients the night before and let your appliance work its magic in the morning. Pro tip: Be sure to cook your oats in water—not milk. Dairy cooked under high pressure can end up a little… funky.

Hero Ingredient: The toppings and mix-in combos are practically endless. My favorite? Try going savory—fried egg and pico de gallo is a match made in breakfast heaven.

Vegan and Vegetarian

Channa Masala

Why We Love It: Suruchi, our Food Editor, translated her early food memories into this genius recipe. And thank goodness she did—it doesn’t get more delicious than this. It’s a nourishing bowl of spices, veggies, and plenty of spice. Don’t let the winter pass you by without making this recipe.

Hero Ingredient: There are so many incredible spices to choose from, but the secret to making this dish super comforting is *surprise* the tomato sauce. It gives everything a richer, deeper flavor.

Kitchari

Why We Love It: If you need a break from indulgent, heavy meals, kitchari is the perfect healing dish. It’s a staple in Ayurveda—the dish is easy on our digestive systems, packed with anti-inflammatory spices, and incredibly detoxifying. Not only that, but it also contains nine essential amino acids, making it a perfect protein. If you’re not sold yet, know this: with its warming spices and a spoonful of yogurt on top (and don’t forget the extra melted ghee) kitchari is unbelievably tasty.

Hero Ingredient: The garam masala brings a fragrant hit of cinnamon, cloves, and peppercorn to this all-star dish.

Instant Pot Cheesy Buffalo Cauliflower Dip from Rainbow Plant Life

Why We Love It: While the Super Bowl may have already passed, there’s still always a time and a place for a cheesy dip. Considering this cheesy cauliflower recipe is also vegan—amazing. It’s the perfect dish to take in tow to a potluck, picnic, or any of the warm-weather gatherings you have coming up this spring.

Hero Ingredient: A little coconut sugar balances out the hit of spice you get from the hot sauce.

Warming Red Lentil Sweet Potato Soup from Minimalist Baker

Why We Love It: Nothing warms me up quite like a bowl of red lentil soup. And when you add sweet potatoes to the mix? Absolute perfection. It’s silky, smooth, and full of good-for-you ingredients like sweet potatoes (obvi), creamy coconut milk, a blend of spices, and lentils for a protein and fiber boost.

Hero Ingredient: I love the sweet-and-spicy flavor the two teaspoons of fresh ginger lend to this soup.

Spinach and Mushroom Risotto from Damn Delicious

Why We Love It: Now, you can make better-than-restaurant-quality risotto right in your Instant Pot. And believe me when I say that this is unbelievably easy. The risotto comes out perfectly too—rich and creamy, loaded with mushrooms, spinach, peas, and freshly grated Parmesan. There’s no stirring, no babysitting, or fuss.

Hero Ingredient: When spring comes, you can bet I’m craving all the peas and their verdant, bright pop of color.

Tofu Broccoli Bowls with Carrot Ginger Dressing

Why We Love It: Color is the name of the game when it comes to these plant-based bowls. Creamy avocado, crispy broccoli, the most gorgeous daikon radish you’ve ever seen. Also, can we talk about that Air Fryer tofu? This dish is all about the gadgets—and your Instant Pot comes in clutch when you’re cooking up a perfect pot of brown rice. Out of all the Instant Pot recipes on this list, it’s my hope that this one will finally convince you to get on bored.

Hero Ingredient: While I’m obsessed with this bowl, I’d be totally fine eating a plateful of the tofu all on its own.

Instant Pot Gumbo (Vegan/Vegetarian) from Cotter Crunch

Why We Love It: I’m a Gumbo girl, through and through. So to discover a recipe that executes the Classic Creole dish perfectly—minus any animal products—was a breath of fresh air. And with your Instant Pot, you can have the budget-friendly recipe on the table in mere minutes.

Hero Ingredient: A tablespoon of smoked paprika might seem excessive to the uninitiated. But to all of us who are in the know—it hits the spot perfectly.

Easy Vegan Instant Pot Mushroom Risotto from The First Mess

Why We Love It: While I love the rhythm of slowly stirring a pot of risotto until it’s beautifully creamy, I don’t always have the time to be so romantic about my weeknight meals. When that’s the case, I pull out my Instant Pot and make this unbelievable mushroom risotto. It’s low-maintenance, plant-based, and a step up from your typical Tuesday night affair.

Hero Ingredient: Nutritional yeast is my ride-or-die when I want to make a cheesy, vegan meal.

Meat Dishes

Instant Pot Korean Bulgogi BBQ Tacos from Half-Baked Harvest

Why We Love It: Takeout may seem like the better dinner choice when you’re short on time, but cooking at home can be much faster. With your Instant Pot, you can have these Korean-inspired tacos on the table with the press of a button.

Hero Ingredient: If you don’t have gochujang (Korean chile paste) in your fridge, it’s time to stock up. Its savory, spicy, and kind of funky flavor is the umami your favorite dishes need.

Instant Pot Cashew Chicken from Fit Foodie Finds

Why We Love It: This cashew chicken will rival your favorite restaurant version, but is so quick and easy that it can be ready in less than 45 minutes. Plus, I bet it’s a lot healthier than your go-to takeout order. Serve it with rice and an added handful of cashews sprinkled over top. I can guarantee: you’re going to want to lick your bowl.

Hero Ingredient: Maple syrup gives your chicken the tasty sweet/sticky flavor and texture your tastebuds won’t be able to get enough of.

Turkey Chili Verde

Why We Love It: Turkey Chili Verde is the perfect comfort food meal for a rainy day. I love making this on Sunday to pack for work lunches, as it’s hearty yet light, and won’t make me need a nap after eating a big bowl. Top with some crushed tortilla tips, cilantro, and a squeeze of lime.

Hero Ingredient: A slight sprinkle of cinnamon is the perfect sweet-and-spicy addition to your stew.

Spicy Chicken Tikka Masala from Savory Tooth

Why We Love It: Chicken tikka masala is one of my favorite dishes of all time. It’s just one of those dishes that ticks off all of the boxes for me: (1) warm and comforting, (2) thick and saucy, (3) tons of spices and flavor, and (4) tender bites of chicken. This spicy chicken tikka masala is perfect for a weeknight at-home date night. Serve with plenty of naan and basmati rice for scooping up that addicting sauce.

Hero Ingredient: Speaking of the sauce, the mix of garam masala, paprika, turmeric, and cayenne is unmatched.

Texas-Style Brisket Tacos from The Defined Dish

Why We Love It: A one-pot twist on a Texas classic. These tacos are amazing—a must-have addition to your taco night! Tip: If you are using grain-free tortillas (I always use my favorite Siete Foods Cassava Tortillas) this meal is 100% paleo approved. Or, if you are doing a Whole30, opt for lettuce cups to keep this dish compliant. Totally delish.

Hero Ingredient: Coconut aminos, a slightly sweeter, gluten-free soy sauce alternative, brings an unbelievable depth of flavor to the sauce.

The post 17 Instant Pot Recipes That Streamline Your Weeknight Meal Prep appeared first on Camille Styles.

What’s in My Fridge: Camille Shares Her Secrets To Keeping Things Fresh and Organized

Camille Styles — Thu, 27 Oct 2022 11:15:00 +0000

Have you ever opened your refrigerator to discover that things aren’t quite as organized as you’d like? Or perhaps you’re craving something you typically keep on hand, only to find it’s not there? Because I’ve had moments like these arise in the past, learning how to stock your fridge became a top priority. And friends, I’m confident that I’ve found the answer.

Well, maybe not *the answer* per se, but I’ve developed an effective stocking and organization system that works for me and my family. I’ll admit that I get a tiny thrill from peeking inside my friends’ fridges to see how they keep them stocked. I have friends whose fridges look like an ad for the local farmer’s market, and there are others who only stock a bottle of champagne and their ice roller. A fridge speaks volumes and can shed a little insight into how we live.

How To Stock Your Fridge: My Go-To Tips

Today I’m turning the tables and opening up my own refrigerator. The following is a little tour and tutorial on how to stock your fridge. There are several items (eggs, butter, and salad greens) that I always keep on hand. Let’s take a look inside!

Let’s start with beverages

Milk. We always have milk in the fridge. My son Henry is obsessed with hot chocolate. Every morning I make him a healthier version with organic whole milk and this probiotic drinking chocolate made with raw cocoa powder and monk fruit.

Almond milk. I put it in my tea, coffee, oatmeal, and smoothies. When buying almond milk at the store, I look for an organic version with the shortest ingredient list. One of my best friends, Jordan makes this nut milk called Fronks that is the absolute best. (It makes an incredible latte in my little milk frother!) The “original” is made with almonds, cashews, dates, cinnamon, and sea salt.

Sparkling water. I’m honestly not the biggest sparkling water person (if I drink more than a little, it tends to hurt my stomach). My kids like it though, and it’s a good way to make them feel like they’re having something “fancy” without sugar. I do, however, love to make “ranch water.” It’s an Austin-famous cocktail made with tequila, lime juice, and bubbly water—this is my favorite.

Half-and-half. My husband, Adam, puts it in his coffee. Again, with dairy, it’s important to buy organic if you can since you want to make sure it’s hormone-free and doesn’t have a lot of additives. Oftentimes, a good organic half-and-half is healthier than the plant-based substitutes that tend to have a long list of ingredients and preservatives.

Kombucha. I’ve been on a major kombucha kick lately. It’s really good for when I want a cocktail but maybe I’m taking a break from alcohol since it feels fizzy and festive. It’s also full of gut health-boosting probiotics.

Filtered water with lemon. At night when I’m packing school lunches for the next day, I fill up a pitcher with filtered water, throw a few lemon slices in it, and pop it in the fridge. The next morning, I set it out on the counter for Adam and me while we work from home. It makes drinking water so easy—we have no excuse to not refill our glasses all day.

Wine. We have a separate wine fridge where we keep most of our wine, but I always like to keep a bottle of rosé in the fridge because I like it to be really cold.

How to stock your fridge with healthy snacks

Eggs. Eggs are one thing I always try to buy organic and pasture-raised, which means that the chickens were allowed to roam in a pasture and eat food that’s actually good for them. The eggs taste better and have deep yellow yolks. We eat tons of eggs at our house: one of my go-to lunches during the week is to soft boil an egg and eat it on toast with smashed avocado, sliced tomato, and everything bagel seasoning. I also know I can whip up a frittata for dinner if all I have are eggs and a few veggies.

Pre-cut veggies. When I’m really crushing it at life, I keep containers of pre-cut carrots, celery, and cucumbers in the fridge. If my kids start whining that they’re hungry five minutes after we’ve eaten a meal, I send them straight to these! I also keep hummus or guacamole on hand so that when I’m in a hurry, I can grab something healthy and satisfying. I order these deli-style containers in bulk so I can see what I’ve got on hand and keep it all organized. They’re easy to clean on the top drawer of the dishwasher.

Berries. I eat tons of blueberries and raspberries: on my yogurt, in smoothies, or just on their own. They’re truly nature’s sweet snack and are so good for you.

Apples and clementines. Another one that I always have around for my kids. They’re perfect for throwing into their school lunches.

Yogurt. I looooove yogurt, but I’m very particular about it. Plain Greek full-fat yogurt is my jam, and I always keep it stocked in my fridge. It’s creamier and more satisfying than the lower-fat versions. I love to eat it for breakfast in the morning with berries and almonds.

Cottage cheese. Again, I like plain, full-fat cottage cheese. I’ll spread it on a GG’s Cracker and top it with a couple of apple slices and a little honey and sea salt. The result is a snack that’s packed with so much fiber and protein. I swear it’s the weirdest, most delicious snack that I eat all the time.

My must-have condiments

Homemade salad dressing and pesto. I love to have a good homemade salad dressing (like this to-die-for peanut dressing) and pesto or chimichurri ready to go in the fridge. They keep for a couple of weeks at least and make dinner prep so much easier. I throw them in the blender and then pour them into a mason jar. I keep masking tape and a sharpie in my kitchen so I can label them with the date and what’s inside.

Herbs. I put fresh herbs on almost everything I make. It’s the quickest way to make a dish feel restaurant-worthy, and herbs are packed with nutrients and flavor. I usually keep 2-3 fresh herbs in my fridge at once, stored in a mason jar (like a vase) with a little water at the bottom. Cilantro, parsley, mint, basil, chives, and dill are in my regular rotation.

Store-bought salad dressing. I also always keep a store-bought dressing on hand to use in a pinch. My family is obsessed with Brianna’s Poppyseed dressing. It’s a bit sweet and honestly makes salad taste kinda like dessert. Phoebe will happily eat an entire bowl full of chopped romaine topped with Brianna’s Poppyseed, and I’ll never complain about that.

Dijon. Multiple types of mustard are a must-have in my fridge, but if I had to choose just one, it would be dijon. I love throwing a scoop into a salad dressing (like this maple-mustard vinaigrette) or a marinade for fish or meat. It adds such good flavor, acidity, and texture to any type of condiment. Right now, I’m really enjoying this one with a spicy kick of horseradish.

Miso. Another great ingredient for any type of Asian cooking. Miso adds so much umami and depth of flavor to everything. When I make a dish that feels bland or boring—think soup or pasta sauce—stirring in a scoop of miso fixes it all up.

Sour cream. We use sour cream for two things at our house: loaded baked potatoes (my favorite “I don’t know what to make for dinner” solution) and nachos.

Let’s take a peek in the cheese drawer

Parmesan. Gotta have parmesan for obvious reasons—pizza, pasta… I really couldn’t live without it, nor do I want to. At the store, I look for a wedge of actual Parmigiano Reggiano and (depending on how big I want the shavings to be) use my microplane grater or my vegetable peeler to grate it over a finished dish.

Gruyere or blue cheese. I try to keep a few things on hand for last-minute cheeseboard supplies. If I have a good, aged cheese, plus some crackers, nuts, and olives, I can put together a pretty great last-minute appetizer. My favorite blues for a cheese plate are stilton or cambozola.

Shredded cheddar. Always gotta have a good shredded cheddar or Mexican blend for my kids’ quesadillas and Adam’s breakfast sandwiches.

Tortillas. This one’s key at our house—I truly panic if we run out of corn tortillas. I try to buy the freshest possible white corn tortillas available. There’s a grocery store in Austin called Fiesta that makes them fresh every day (and you can buy a huge stack of them for incredibly cheap). Our household eats them like they’re going out of style.

Bacon. This is usually the only “processed” meat we buy, partially because my kids refuse to eat lunch meat, and partially to avoid nitrates. That said, we love a good BLT (or my BLT salad!), and on the weekend, it’s hard to beat that pancakes-and-bacon combo.

In the vegetable drawer

Vegetables are the backbone of our meals, so my veggie drawer is always loaded up with all kinds of variety and goodness. I try to prewash my veggies when I get home from the grocery store or farmer’s market, but it doesn’t always happen. The vegetables that I keep on hand definitely vary with the seasons, but I generally always have the following:

Lettuce. Romaine, arugula, spinach, butter, or my fave: little gem.

Carrots. I buy organic, and we eat them cut up as snacks or roast them for a cozy and healthy side dish.

Bell peppers. Phoebe loves sliced red bell pepper in her lunches, and I also pop the sweet mini bell peppers under the broiler for a five-minute healthy appetizer.

Cucumbers. I slice them into spears for Henry and sprinkle them with a little sea salt. It’s one of the only veggies that he’ll eat with relish.

Leftovers on the bottom

I keep our leftovers in the bottom drawer. I like having them contained, because, let’s be honest, they’re usually not very pretty to look at. It’s a good idea to keep anything that could leak or drip on the very bottom of your fridge so that it doesn’t contaminate foods on the higher shelves.

Right now, we have leftover grilled chicken that I’ll probably shred up and throw into a soup or salad. I also always have half an avocado in here. I cover one side in plastic wrap, and if it starts to turn brown, I slice that part off and it’s good to go.

Wondering how to store leftovers? I keep them in deli-style containers and label them with the date. It helps me keep tabs on what we have and know when it’s time to toss.

I hope this gave you some fresh ideas on how to stock your fridge. I’d love to hear in the comments if I left any of your fridge essentials off my list!

The post What’s in My Fridge: Camille Shares Her Secrets To Keeping Things Fresh and Organized appeared first on Camille Styles.

15 Overnight Breakfast Recipes You’ll Get Excited to Wake Up To

Annie Thompson — Thu, 04 Aug 2022 10:30:00 +0000

Mornings (particularly weekday mornings) can be hard. You wake up later than planned juggling an ambitious list of to-dos, all in the hopes that you get out the door—or to your home office—on time. But something that always helps me overcome a stressful morning is setting aside time for breakfast. And when all the work is done in advance thanks to some powerhouse overnight breakfast recipes, you can feel confident you’re starting your day off on the right foot.

To be totally transparent, I’m actually (kind of) a morning person, but not in the way you’re probably thinking. I’m definitely NOT a high-functioning, ball of energy, get-more-than-three-things-done-before-noon type of morning person. But I do wake up with one thing that powers me through the morning: a good attitude. And this dose of happiness can be traced back to my childhood when, according to my mom, I would jump out of bed for school with a pep in my step and a smile on my face.

While I can’t say I necessarily jump out of bed for school now, I do try to preserve that happy aura each and every morning. And no, it doesn’t help with productivity because my brain doesn’t turn on until at least 9:30 a.m. (please tell me I’m not the only one!). However, it does help with alluding positive energy for myself and those around me. This positive attitude is only encouraged by overnight breakfast recipes that help me feel my best throughout the day.

So what’s so great about overnight breakfast recipes, you might ask? Well let’s start with the obvious. When you prepare something the night before, that means you don’t have to clang around the kitchen trying to whip up a breakfast you’re not in the mood to make. When breakfast seems like too much to throw together, I usually resort to a trusty piece of toast with butter or a bowl of cereal. And while these might taste good, they don’t give my body the fuel it needs to seize the day. Which is why I’ve ventured into the world of overnight breakfast recipes, and I’m never going back.

Read on for our picks of 15 overnight breakfast recipes that will transform your morning routine—guaranteed.

Featured image by Hannah Haston.

15 Overnight Breakfast Recipes to Make This Week

Whole Roasted Sweet Potatoes

Why We Love It: This recipe offers a step-by-step guide to roasting whole sweet potatoes and shares two creative ways to enjoy them for breakfast. Whether you prefer seeds and herbs or avocado and onion, we’ve got you covered. Each variation offers a great way to load your body with complex carbs, healthy fats, and amazing flavor that will have you springing out of bed to enjoy. All you have to do is roast your potatoes beforehand and store them in the fridge. When you’re ready to serve, reheat those potatoes and top as you please.

Hero Ingredient: If you opt for the version with seeds and herbs, you’ll love the crunch that the toasted pecans and pumpkin seeds offer—the perfect contrast to that creamy potato base.

Vegan Nutty Banana Muffins

Why We Love It: Where overnight breakfast recipes are concerned, muffins are the cream of the crop. They’re incredibly easy to meal prep and freeze (see here for our guide to freezing muffins), and offer great taste and an even better wake-up call. These vegan banana nut muffins are—as you might’ve guessed—full of nutty, banana-y flavor and sport a tasty crumble on top that offers a nice crunch. They’re also dairy-free, so anyone following a non-dairy diet can enjoy them without hesitation.

Hero Ingredient: The crumble on top is really something to behold. It’s composed of oats, sliced almonds, sesame seeds, brown sugar, cinnamon, and salt, which is always a winning combination.

Millet and Amaranth Porridge with Figs and Papaya

Why We Love It: This recipe from Sarah Copeland can be filed under “home run overnight breakfast recipes,” and here’s why. This porridge stretches beyond the extensive bounds of oatmeal and enters a completely new category of breakfast foods. Its creamy, pudding-like texture is the perfect vessel for any toppings of your choosing.

For a bit of nutritional context, the porridge is made up of rice, oats, millet, and amaranth, which have a high-nutrient, texture-rich profile that lends itself to just about any flavor it’s mixed with. In this case, we’re enjoying a neutral base and leaving room for the toppings to shine through. To store, prepare your batch according to the recipe, without any toppings, and keep in the fridge for up to a week. When you’re ready to serve, simply reheat, top, and enjoy.

Hero Ingredient: Fresh figs offer a sweet, honey taste, while papaya brings in its juicy, melt-in-your mouth texture that seals the deal on this porridge recipe.

Almond Butter Green Smoothie

Why We Love It: This vibrant smoothie will kick your morning off in the best way. It has lots of glowy ingredients like spinach, cauliflower, and banana, and it tastes great, too! It’s so simple to make and, by dividing up your ingredients into containers and freezing overnight, breakfast prep is practically effortless. Once you have the ingredients ready to go, all that’s left to do is blend and sip.

Hero Ingredient: The use of frozen cauliflower is unconventional, but totally works. It boosts the veggie content of this smoothie and has a pretty mild flavor, so chances are you won’t even notice it.

One Bowl Morning Glory Muffins

Why We Love It: As our Food Editor Suruchi Avasthi shares, a morning glory muffin is “packed with the classics: shredded coconut, raisins, apple, pineapple, carrots, and nuts. It’s basically the kitchen sink varietal of muffins.” Her recipe offers a lighter take on the lovable classic and cuts back on some of the sugar while using ingredients you probably have on hand. This recipe packs in three cups of shredded veggies and plenty of spices to take your muffin game to the next level.

Hero Ingredient: By using maple syrup instead of white sugar, you’re not only cutting back on refined sugars, but also introducing a caramel-y, maple undertone to the flavor mix. It’s truly genius.

One Bowl Baked Banana Cashew Oatmeal

Why We Love It: Prepping a batch of oatmeal at the start of the week is a real morning game-changer. It’s super easy and you’ll be so glad to have it on hand. The best part? This recipe only uses one bowl. It’s also fully-loaded with good-for-you ingredients from oats to flax seeds and even cashews. This recipe only takes about 15 minutes to prep and your whole house will smell amazing. Once baked, you can store it in the fridge, covered, for up to a week. Breakfast made easy.

Hero Ingredient: If you’re looking for topping inspo, some great options to include are blackberries, a drizzle of peanut butter, blueberries, peaches, salted pepitas, or really any other fruits, nuts, or nut butters you have on hand. It’s hard to go wrong here.

Chipotle and Root Vegetable Scramble

Why We Love It: Frontloading vegetables at the beginning of the day can help ensure you’re getting a proper daily dose. And in this root vegetable scramble, you’ll be glad you did. Since it’s not entirely overnight by nature, let’s walk through how to turn this recipe into an overnight breakfast.

You’ll want to sauté your vegetables as the recipe directs, but don’t add in the eggs just yet. Once you’ve got those veggies nice and soft, store them in the fridge until you’re ready to serve. When the morning comes, reheat the veggies on the stove, scramble your eggs into the mix, top with avocado and radish slices, and you’re ready to enjoy!

Hero Ingredient: A pinch of turmeric means you’re getting a major anti-inflammatory boost—always a plus.

Red Pepper, Spinach, and Mushroom Egg White Breakfast Cups

Why We Love It: Whoever invented the egg white bite is a genius. These delicious little cups are so incredibly easy to make and even easier to enjoy. What’s better is that they make the perfect overnight breakfast because you can make a big batch at the beginning of the week and store them in the fridge for a grab-and-go morning meal that checks all the boxes. This version uses roasted red peppers, spinach, mushrooms, and Monterey Jack cheese to flavor the protein-packed bites.

Hero Ingredient: As you know, mushrooms are a powerhouse ingredient. They contain fiber, potassium, and vitamin C, which may contribute to heart health. I’m always looking for ways to incorporate mushrooms into my diet, and this recipe is a great vehicle for that.

Chai Spice Granola

Why We Love It: Granola is the chameleon of breakfast foods in that it blends in with almost anything, which is why it’s perfect for overnight breakfast recipes! Bake a batch of this chai spice granola at the beginning of the week to use on yogurt, oatmeal, porridge, pancakes, or whatever else could use a crunchy, spiced topping.

This recipe uses only maple syrup to sweeten the mixture, so don’t worry about riding a sugar high you know you’ll come crashing down from. While it is granola, this recipe is actually super healthy—with buckwheat acting as the base, surrounded by almonds, mixed nuts, almond butter, cardamom, cinnamon, and ginger, you can enjoy it to its fullest.

Hero Ingredient: A few turns of black pepper bring in the slightest hint of peppery flavor, which is a welcome change from the often over-sweetened store-bought granola.

Healthyish Chocolate Chunky Monkey Banana Bread

Why We Love It: When you’re craving something indulgent, this chocolate chip banana bread is your answer. It has all the elements of a great banana bread, but is lightened up so you don’t experience a sugar hangover. The entire bread is chock full of healthy ingredients, only a little gluten, and nothing artificial. That said, it has enough bananas and butter to keep it moist and enjoyable, with chocolate chips scattered throughout that seal the deal on comfort. Make this ahead of time for delicious breakfasts all week long.

Hero Ingredient: Just when you thought it couldn’t get any better, chopped walnuts, shredded coconut, a pinch of sugar, cinnamon, and flaky salt sit atop the bread for a flavor and texture explosion. Yes, explosion.

Pumpkin Morning Glory muffins

Why We Love It: This may seem like a lot of muffins, but can you really have too many muffins? I think not—especially when they’re nutritious! This version takes a fall-ified approach to the traditional morning glory muffin. With pumpkin, apricots, carrots, and apple, you’re getting a healthy dose of fruit and veg to boost your morning. It also boasts a chopped nut topping to bring some texture to the mix. Yum!

Hero Ingredient: Toasted coconut lends a mild sweetness to the muffin that’s just so good.

Anytime Breakfast Bowl

Why We Love It: This bowl uses spaghetti squash, carrots, kale, and eggs to create a simple, yet flavorful and exciting breakfast option for any day of the week. To make it ahead of time, bake and shred your spaghetti squash, prepare it with the carrots and kale as the recipe denotes, and store those veggies in the fridge until you’re ready to eat. Come morning, all you have to do is reheat the veggie mixture, fry up an egg to lay over top, and assemble your edible accessories. Some great options are avocado, everything seasoning, sriracha, cilantro, cherry tomatoes, microgreens, the list goes on…

Hero Ingredient: I love the use of spaghetti squash in a breakfast bowl. It’s different but definitely works here.

Power Greens & Egg Bites

Why We Love It: Instead of just egg whites (which are great!), this recipe uses the whole egg to fuel the bites. They’re laced with bits of onion, mushroom, leafy greens of your choosing, and goat cheese, and they’re 100% delicious. It doesn’t take long to prepare and bake these egg bites, so even your prep will be a breeze. When you’re ready to enjoy, just reheat gently in the oven or microwave.

Hero Ingredient: Minced garlic sneaks in just the right amount of garlicky flavor that really elevates the egg bites.

Blueberry Muffin Overnight Oats

Why We Love It: Like the other overnight breakfast recipes on this list, overnight oats are truly a gift. What could be easier than a breakfast that literally makes itself? This recipe uses oats, chia seeds, frozen berries, maple syrup, and almond milk to create a simple and satisfying breakfast. All it takes is a little mixing of the ingredients, and these oats are ready to make your morning shine.

Hero Ingredient: Those blueberries and pomegranate seeds deliver lots of vitamins and antioxidants that work behind the scenes for your body. All you have to do is sit back and enjoy the benefits.

Overnight Gingerbread Cinnamon Rolls

Why We Love It: OK, I know I said the overnight breakfast recipes on this list are here to fuel your morning, but I couldn’t not include these mouthwatering overnight cinnamon rolls. Just look at them! They’re ready to spice up your weekend and are guaranteed to ignite joy. Soft dough meets cinnamon sugar filling meets cream cheese frosting—wow. I’m already eating them with my eyes.

Hero Ingredient: You can’t beat that winning combo of cinnamon, ginger, and nutmeg. Total comfort vibes.

Bonus! Creme Brûlée Yogurt

Why We Love It: It’s creamy, it’s crunchy, and it’s creme brûlée-adjacent—that’s right, this recipe is your ticket to the most indulgent, decadent, and incredibly easy breakfast. All you need are two ingredients, a kitchen torch (a must for any adventurous home cook), and the toppings of your choice. Eat your heart out, Paris.

Hero Ingredient: It’s the super-satisfying, creamy skyr (thick Icelandic yogurt) for me.

What are your favorite overnight breakfast recipes? Share them in the comments!

The post 15 Overnight Breakfast Recipes You’ll Get Excited to Wake Up To appeared first on Camille Styles.

10 Easy Overnight Oats Recipes That’ll Take the Stress Out of Your Weekdays

Isabelle Eyman — Thu, 10 Mar 2022 12:00:00 +0000

In our mile-a-minute, always-on world, when it comes to food, we often favor convenience and efficiency over taste and pleasure. Sad, but true. But—and stay with me here—what if we didn’t have to choose? What if, instead of opting for efficiency for efficiency’s sake, we saved time on prep so we could give our attention over to the enjoyment of eating? Clearly that’s already crossed someone’s mind, and so the phenomenon of easy overnight oats recipes was born.

I’ve been a passionate breakfast eater from birth. Growing up, like every good 90s kid, I’d rise and shine to a bowl of cereal. In college, you could catch me bright and early at the dining hall, quietly sipping my coffee while getting ahead on my reading. Even today, I’ve stuck to a consistent and committed morning routine, following up my favorite workout with none other than my tried and true overnight oats.

With overnight oats, here’s where things get even more magical: When it comes to this breakfast staple, the possibilities are endless. Takes and options abound—savory or sweet, the combos are yours to create. So with that in mind, let’s get to the good stuff. These 10 couldn’t-be-simpler overnight oats recipes will make a morning person out of us all.

Feature image by Tieghan Gerard.

Peaches and Cream Overnight Oats from Minimalist Baker

Why We Love It: Hot take: There’s no classic combo better than peaches and cream (IMO—totally puts apples and cinnamon to shame). With my sights set on summer, you can bet I’ll be consuming my weight in sun-ripened peaches. In the meantime, this recipe plus frozen peaches will work in a pinch.

Hero Ingredient: Cashew butter gives your jar of overnight oats a little heft and body, balancing out the sweetness while keeping this superstar breakfast from tasting… too healthy (yes, it’s a thing!).

Get the recipe for Peaches and Cream Overnight Oats.

Blueberry & Coconut Bircher Muesli from The First Mess

Why We Love It: Vegan, portable, and designed for easy prep? Check, check, and check. This recipe hits the trifecta of overnight oats gold. And those colors? I’ve never seen the red, white, and blue aesthetic done so beautifully.

Hero Ingredient: Whether you pick plain or vanilla, the yogurt keeps this muesli creamy as creamy can be.

Get the recipe for Blueberry & Coconut Bircher Muesli.

Blueberry Muffin Overnight Oats

Why We Love It: In the morning, nothing beats a blueberry muffin—with the exception of this healthy, hearty, and nutrient-packed spin. On even the busiest mornings, it only takes about three seconds to pull a jar of it from the fridge and drop it in your purse. Have a little more time? Give yourself the gift of sitting down and mindfully munching on this creamy, dreamy delight of a morning meal.

Hero Ingredient: Lemon zest brightens up the berries’ natural sweetness.

Get the recipe for Blueberry Muffin Overnight Oats.

Overnight Oats from Love & Lemons

Why We Love It: One formula, four delicious recipes. Step by step, this recipe takes you through all the basics of making the most delicious overnight oats. From there, you can select from four crave-worthy topping combos. I’ll be choosing chocolate chip cookie—because I’ll take any excuse to eat dessert for breakfast.

Hero Ingredient: The toppings options are in abundance, and though I’ll always lean sweet, definitely try the pairing of tahini and pomegranate. Tahini’s slightly bitter, nutty bite is like nothing you’ve ever tasted before.

Get the recipe for Overnight Oats.

Maple Pecan Overnight Oats from Fed + Fit

Why We Love It: Say the words “maple pecan” and I can’t help but let out an audible yelp of excitement and delight. Like the peaches and cream oats above, these Maple Pecan Overnight Oats do the traditional pairing justice. Add to the tablespoon of maple syrup and handful of chopped pecans a sprinkling of ruby red pomegranate arils, and you’ll have the most delicious breakfast—and my goodness, is it a sight to see.

Hero Ingredient: I have this habit of teasing the hero ingredient in the paragraph above, and here I am at it again. Those pomegranate arils: stunning.

Get the recipe for Maple Pecan Overnight Oats.

Pecan Banana Bread Overnight Oats from Half-Baked Harvest

Why We Love It: Leave it to Tieghan Gerard to create the most crave-worthy overnight oats in the game. If you love banana bread (which I’m 95% sure you do), you’re going to fall hard for all the flavors of this comforting and cozy breakfast. I love this recipe because it beautifully displays one of the (many) things I love most about overnight oats. With the oat and liquid combo as a base, you can play with the flavors as you please. Have fun and be inspired by your favorite desserts and sweets. Because with banana bread and overnight oats, you really can’t go wrong.

Hero Ingredient: A sprinkling of toasted coconut flakes give your oats an unexpected, but totally welcome, tropical twist.

Get the recipe for Pecan Banana Bread Overnight Oats.

Easy Basic Overnight Oats from Eating Bird Food

Why We Love It: In this recipe (and it’s true of all the others in the roundup), easy’s the operative word. The ratio of oats to milk to yogurt is perfectly balanced, giving you a slightly liquid-y, just creamy enough spoonful. If the photo above is any indication—which it totally is—this recipe encourages creativity and lets you lean into your cravings. Chocolate Chip? Peanut Butter? Berry Oats? The choice is yours to make.

Hero Ingredient: It might seem like a surprise, but that pinch of salt lets all the flavors shine through.

Get the recipe for Easy Basic Overnight Oats.

Peanut Butter Overnight Oats from Minimalist Baker

Why We Love It: Two words: peanut butter. Do I even need to finish this paragraph? While the nut butter options are endless, I’ll always take it back to the classic. Soft and smooth (creamy PB > crunchy PB), peanut butter not only makes these oats downright delicious, but will fill your Mason Jar with plenty of protein, keeping you satiated until lunch—and perhaps, beyond.

Hero Ingredient: With only five ingredients to choose from, it’s clear that all the components of this recipe play a crucial role. But if I had to pick? Chia seeds soak up all the almond milk, helping make these oats THICK.

Get the recipe for Peanut Butter Overnight Oats.

Protein Overnight Oats from Real Food Whole Life

Why We Love It: A truth about overnight oats that I’ve only skimmed past until this point? They require zero cooking on your part. Sure, if you have the time for it, a thoughtful weekday breakfast can feel particularly indulgent. But if I need to sign on to a meeting 15 minutes after I wake up (it happens… )? You can bet I’m reaching for something that’s pre-prepped and requires nothing more than the pop of a lid and submerging of a spoon.

Hero Ingredient: A scoop of vanilla protein powder not only keeps you full and energized, but combined with the tiniest bit of vanilla extract, flavors your whole jar with just enough sweetness.

Get the recipe for Protein Overnight Oats.

Easy Overnight Oats from Downshiftology

Why We Love It: I’ve highlighted many wonderful things about overnight oats, and while all of these are true, there’s nothing better than the endless creativity your oats can inspire. Case in point, these amazingly easy oats. I love a good infographic, and this recipe perfectly illustrates the five ingredients that make the meal (teaser: oats, yogurt, milk, chia seeds, and maple syrup). From there, only the limits of your imagination can hold you back. This recipe offers a key pro tip, too: If you’re wanting your oats sooner rather than later, just two hours in the fridge will do. Creaminess awaits.

Hero Ingredient: You have to try the carrot cake combo. It’s like your favorite treat, minus the sugar rush—and inevitable crash.

Get the recipe for Easy Overnight Oats.

Do you have a favorite easy overnight oats recipe? Share in the comments!

The post 10 Easy Overnight Oats Recipes That’ll Take the Stress Out of Your Weekdays appeared first on Camille Styles.

12 Delicious Big-Batch Dinners to Cook Now and Eat Later

Brandy Joy Smith — Thu, 10 Feb 2022 11:00:00 +0000

When it comes to making dinner at home, I’m the first to admit that it’s not my forte–in fact, my husband does 95% of the cooking in our house. This year though, I’ve vowed to be more culinary-minded (my monthly muffins just aren’t cutting it). With two toddlers and too many life commitments, I do what I can to make the most out of my time in the kitchen. For me, that means repurposing leftovers, utilizing meal prep, and cooking ahead. The easiest way to make that happen? Arming myself with go-to batch cooking recipes for easy freezing. And, of course, eating.

If you’re not sure what I’m talking about, batch cooking is essentially making one extra large portion of your recipe and freezing it for meals throughout the following weeks. Don’t worry, you’re not going to be eating the same meal every day for a week! Find a few recipes you love (keep reading to see mine), and then alternate them so you don’t get bored. Yes, I know this sounds like a freezer space nightmare, but I have a trick for you. The dishes that I use to bake in come with lids and can stack easily in the freezer once cooled! It also saves you from cleaning that heavy Dutch oven hiding in the back of your cupboard. My favorites are these OXO sets.

Let’s cut to the cooking! Keep scrolling for 12 batch cooking recipes designed for freezing that the CS team and I love. They’ll save you precious time during the week—and bonus, keep your taste buds happy!

Feature image from Delish.

Vegetarian Breakfast Burritos from Cookie and Kate

Why We Love It: Yes, these burritos say breakfast, but you can truly have them at any meal of the day! They’re super easy to freeze and reheat when you’re on the go. I’d suggest separating them with parchment in your baking dish so they don’t freeze together.

Hero Ingredient: Not only are these burritos delicious, they’re also nutritious. Apart from adding texture and flavor, the beans add an extra dose of protein alongside the eggs (or tofu if you’re substituting). A little salsa in these wraps and you won’t believe something so simple could taste so good.

Eggplant Lasagna from Well Plated

Why We Love It: If you’re a pasta lover, I know that substituting eggplant seems sacreligious, but hear me out. The eggplant still gives you the lasagna-like texture while being a lighter option than pasta. Dive in to your stomach’s content.

Hero Ingredient: The eggplant, of course. This dish is the perfect way to sneak in some extra veggies to your diet. You could also swap in zucchini if that’s your preference, since both are a great pasta alternative. Because the eggplant doesn’t reheat well from frozen, I’d suggest filing this recipe into the “leftovers” category and having it for lunch or dinner the following days.

Turkey Curry from Delish

Why We Love It: This one is an absolute family hit and the best part, it’s so simple. Make a pot of plain or coconut basmati rice and you won’t believe you made this yourself. Swap the turkey for chicken or lamb if you’d prefer, or make one of each!

Hero Ingredient: This recipe is all about the garnish. Adding slivered almonds, Greek yogurt, and cilantro elevates your dish and brings out all the other delicious flavors.

Falafel from Downshiftology

Why We Love It: These falafels are easy to make and so, so tasty. They’re the perfect addition to any wrap, salad, or bowl, plus they’re great on their own as a snack. With three different ways to cook them, you have no excuse not to try this recipe out. Ideal for batch cooking and freezing for later.

Hero Ingredient: The key to mouth-watering falafel are the fresh herbs. The punch of flavor is what makes these such a great addition to any meal. Mix up a quick tahini and lemon sauce to enhance the taste even more.

Whole Roasted Stuffed Sweet Potatoes

Why We Love It: One of Camille’s favorites! I love it because you really can mix and match ingredients to suit your preferences. Ideal for any meal of the day, these sweet potatoes store easily in the freezer and are a great substitute for toast in the morning if you need a break from bread. Look for smaller sweet potatoes to make the roasting process quicker.

Hero Ingredient: The toppings change the game here. I love avocado with lemon and sea salt for breakfast. You could adapt them to be a pizza base, load them with veg, serve them Mexi-style, or opt for traditional bacon bits and sour cream.

Marinated Lentils with Lemony Broccolini and Feta from Bon Appétit

Why We Love It: Healthy, filling, flavorful, and packed with nutrition! This recipe isn’t hard to make, but you’ll feel like a chef when you have that first bite.

Hero Ingredient: Lemon and mint. Mint brings serious freshness while a squeeze of lemon will transport you straight to a sunny beach by the first bite.

Sweet Potato Black Bean Enchiladas from Minimalist Baker

Why We Love It: This is the perfect comfort food recipe. While it does take a bit of TLC to wrap up each enchilada in your baking dish, the flavors and hidden veggies are so worth it. These are great to batch cook and freeze in a baking dish.

Hero Ingredient: I love that this recipe sneaks in some kale to the filling for that extra dash of nutrients.

Veggie Sheet Pan Curry

Why We Love It: The absolute best part of this recipe, aside from being so flavorful, is the simplicity. It truly is a one-pan recipe even with the rice. Swap out different veggies of your choice and make sure to use a skillet or baking dish that can hold liquid.

Hero Ingredient: The coconut milk, hands down. It adds a creamy and sweet flavor without the heaviness of dairy.

Vegetarian Chili Verde from Naturally Ella

Why We Love It: Hearty and flavorful, this chili is perfect for a rainy evening, or just whenever you want chili (so… always?). If you’re hiding veggies from your kids like me, chop them small so they’re harder to detect.

Hero Ingredient: I’m personally a fan of adding the garbanzo beans in this recipe. It’s an ideal replacement for meat and gives the dish a little extra substance.

Sweet Potato and Black Bean Chili

Why We Love It: Another chili recipe? More sweet potatoes? I’m not mad. This recipe is easy to make and a breeze to freeze. Spend a Sunday afternoon batch cooking this recipe so you can reheat it on a hectic weeknight.

Hero Ingredient: The spices in this dish are the key to success. I’m not sure if you’ve noticed, but soups, chilis, and curries are almost always better the next day. This allows the flavors to meld together, making it the perfect leftovers dish.

Sweet Spinach Muffins from Super Healthy Kids

Why We Love It: In our house we call these the “Green Hulk muffins” to trick the kids into eating them. They’re sweet, tasty, and packed with spinach. These are a great way to sneak a healthy snack into your kids (or your own) diet without noticing.

Hero Ingredient: Aside from, of course, spinach, the banana is a secret powerhouse in this recipe. It’s the base of the recipe, but it also adds the sweetness without any sugar. If the honey is a bit too sweet for you, sometimes I swap it for an extra banana or some unsweetened applesauce.

Green Mac and Cheese from Weelicious

Why We Love It: Who doesn’t love a good green sauce? This recipe packs a whole head of broccoli and a cup of spinach for a vibrant, verdant color. It’s the ultimate cheat when you’re not feeling inspired, plus it can be frozen and reheated. Win-win.

Hero Ingredient: I can’t emphasize it enough—the fact that you can pack a whole crown of broccoli into a deliciously cheesy dish blows my mind.