Prep Yourself for Meal Prep
March 20, 2017

Tips to Keep Meal Prep a Convenient Time-Saver

One of the reasons so many people choose to forego meal prep — in which you make a week’s worth of meals in advance — is that it sounds daunting, even though it makes your daily life much easier. But if you prepare yourself and your kitchen for meal prep, your week of cooking will be a breeze.

 

Plan Your Weekly Grocery Trip

If you only head to the grocery store when you’re already starving, or with just one meal idea in mind, there’s room for improvement. Before you even get in your car, you should plan out what meals you’ll be eating throughout the week so you can make one stop to get everything you need. And while you’re planning your meals, also keep in mind the ingredients they require: Aim to reuse as much as you can from meal to meal so that fresh herbs don’t go bad and vegetables don’t spoil in the refrigerator.

 

Have The Accessories At Hand

It would be a shame to go through all the work of preparing your meals in advance, and then realize you don’t have a place to keep them. Do a quick inventory of your similarly sized plastic storage containers to make sure you have enough to get you through the week. If not, add them to that grocery list! It’s key to make this process as convenient for yourself as possible, so think through your routine and focus on the pain points — what can you do to smooth them over? If it’s setting the blender out so you don’t have to wrestle it out of the cupboard every week, do it. If it’s buying a new set of portable dishware that actually seals and conveniently stacks in your refrigerator, go for it.

 

Set Aside The Time

One of the tallest hurdles to meal preparation is the time investment. It seems daunting to do all of your cooking in one afternoon, but it can be done. It’s much easier to swallow if you set aside the time on a weekly basis — don’t just try to fit it in when you have time. After you build the habit, it’ll be easier to devote the time each week. And besides, you’d be spending the time cooking anyway.

 

Mise En Place

Put “everything in its place.” Basically, get your ducks in a row — or your chopped vegetables, as the case might be. Before you start all of the cooking, prepare your ingredients: dice your tomatoes, julienne your carrots, mince your onions, and whatever else might trip you up while you’re tending to a pan on the stove. And, if you have all of your pea pods washed and your peppers cleaned, you’ll have easy fodder for your snack bag, making it that much easier to grab a handful of veggies instead of fried potato chips (of course, reaching for some delicious and nutritious beet chips or kale chips are a great and convenient way to get your veggies in too!).

 

With all of the technicalities tended to, all you have to worry about is throwing your food on the stove, filling your new travel containers, and making your week go that much smoother. Now all you need are a few new recipes — and Rhythm Superfoods has you covered, with healthy, simple dishes.

This article was provided by Sam Radbil, a contributing member of the marketing and communications team at ABODO apartments.

Beets for Breakfast!
March 6, 2017

Beets for breakfast? Yes, you read that correctly! Our recipe series for National Nutrition Month continues with this easy-to-make breakfast parfait! Crunchy Rhythm Superfoods Beet Chips, granola, yogurt and fresh fruit are layered to perfection for a healthy breakfast that can be enjoyed at home or on-the-go!

Beets for Breakfast Parfait

by Gretchen

INGREDIENTS

  • Plain whole milk yogurt
  • Honey, vanilla extract, cinnamon
  • Fresh fruit
  • Your choice of granola
  • Rhythm Superfoods Beet Chips, Cinnamon & Coconut Sugar or Naked

DIRECTIONS
Gently apply dollop of plain yogurt to dog snout (it’s very important you don’t skip this step!)

In a small bowl, mix together the rest of the yogurt with honey, vanilla, and cinnamon to taste.  You can omit a step here by using pre-flavored yogurt or just going plain.  The key is to not over-sweeten.

Layer as follows – yogurt, crushed beet chips, yogurt, granola, crushed beet chips, fruit, crushed beet chips, yogurt.

Garnish with granola, fruit, and (uncrushed) beet chips.

 

Thanks again Gretchen for this yummy recipe!

Rhythm Superfoods Noodle-less Lasagna
March 3, 2017

Here at Rhythm Superfoods, we believe a positive mind, eating right, and staying active are the keys to health and happiness. That’s why we’re excited to celebrate National Nutrition Month by sharing some of our favorite healthy recipes! Our team members decided to get creative in the kitchen and create original recipes using their favorite Rhythm Superfoods snacks! First up is a noodle-less lasagna featuring Rhythm Superfoods Garlic & Onion Roasted Kale and zucchini.

 

Rhythm Superfoods Roasted Garlic & Onion Roasted Kale and Zucchini Noodle-less Lasagna

by Elizabeth

INGREDIENTS

  • 2 lb. (approx. 6) green or yellow zucchini
  • 1 lb. ground beef
  • 3 c. (24 oz.) jar thick spaghetti sauce
  • 2 c. (15 oz. container) ricotta
  • 3 c. (12 oz.) shredded mozzarella
  • 1/2 c. grated Parmesan cheese
  • 2 eggs
  • 1/4 c. chopped parsley
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • .75 oz container Rhythm Superfoods Roasted Garlic & Onion Roasted Kale

DIRECTIONS

Heat oven to 350 F

Slice zucchini lengthwise into 1/8” thick slices.  Sprinkle with salt and let sit for 10 minutes to draw out excess water. Dab with towel to remove drawn out water.

Brown beef in 3 quart saucepan; drain.  Add sauce; simmer about 10 minutes.

In bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer slices of zucchini over sauce; place a layer of roasted kale over zucchini; cover with about 1 cup sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of zucchini, kale, sauce, and cheese filling. Top with layer of zucchini, kale, remaining sauce, and remaining mozzarella.

Cover with aluminum foil and bake for 45 minutes. Remove foil; bake about 15 minutes longer. Allow to stand 10 minutes before serving.  10 to 12 servings.

Thanks again Elizabeth for sharing this delicious recipe! You can keep up with all of Elizabeth’s adventures on her website or follow her on Instagram @bentoboxphotosatx!

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