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Working, commuting, taking care of the kids, running errands — weekdays are hectic! But that’s no excuse to be paying nightly visits to the drive-through or eating a lackluster meal. Starting with the January/February 2016 issue of Vegetarian Times, we now have an incredibly useful section called “Weekend Whiz.” We give four easy-to-make, delicious recipes to make over the weekend and enjoy during the week. The whole prep process takes about two to three hours, and we include everything you need: a thorough shopping list, a cooking timeline, and, of course, the fantastic recipes.
For example, our all-star line-up featured in the January/February issue included Miso and Mixed Grain Bowls, Southern-Style Greens with Polenta Croutons, and Thai-Inspired Red Lentil Bowls. Love the idea?Subscribe now for just $10.
Here are three tips to help you eat great all week:
1. Plan ahead. Just like we do in Weekend Whiz, plan your weeknight meals, lunches, and snacks ahead of time. This not only allows you to shop so you have everything on hand, but you can use double-duty ingredients for multiple dishes.
2. Prepare food ahead of time. Cook in advance for the entire week. Don’t forget to also prep lunches and snacks, too. Wash and chop veggies for salads and healthy snacking, and wash fruits for smoothies and parfaits.
3. Make extra. When you’re cooking one of the recipes from Weekend Whiz, make an little extra so you’re able to take it for lunch as well.