How To Meal Prep

Preparing enough food that will last 7 days will help you to serve meals throughout the week without spending too much time in the kitchen.
Over the past few months we have learned to spend a few hours to meal prep every Sunday as a little “ritual.” Admittedly, we don’t always get around doing it. However, organizing our fridge with dedication makes it very easy to prepare healthy meals quickly.

Our Panasonic Kitchen Appliances allowed us to prepare healthy and nutritionally balanced meals without spending too much time in the kitchen.
The microwave oven helped us to cook food quickly, and the various settings (cooking with convection, heating, steaming and grilling) allowed us to cook in many different healthy ways. The slow juicer was a great help for making soups and a very quick home-made coconut milk without any need for a nut milk bag!

We store all of our food in glass containers. This means that, apart from glass being healthier and safer than plastic, it will be easier to heat it up when you need it without using a pan. We wash our vegetables in advance (it takes some time, but it’s worth it!) and keep them in the fridge. We generally wrap green leaves and lettuce in cotton cloths and eat them within 4 days.

Adjust recipes according to your needs. Our portions are usually for 1 person eating these meals in one week. To avoid fresh food from getting bad, keep two portions in the fridge and another two in the freezer. You can then easily defrost them in your microwave when needed.
For an inexpensive and more substantial meal, cook the basmati rice in advance and store it in the fridge: it will develop resistant starches that are very good for your intestine and make your meals more filling.

We’re Marta and Mimma, daughter and mother, and we share the love for cooking (always better when together!) and wholesome, pure and vibrant food.