I’ve realized that one of the easiest meal-prepping tricks is overnight oats—everything else takes too much foresight, effort, space, and containers, for most people to ever even bother to get started. But overnight oats are different because they are easy/effortless, require no pre-cooking, and usually just consist of adding cold/raw ingredients to a jar one or more days in advance.
But cold oats, everyday? That sounds like a boring and unhealthy existence to me. Thinking about this idea for a few days I finally came up with the idea of these Overnight Prep & Poach Jar meals—while watching water boil… The jars get cooked/poached right inside of the jars, saving time and mess! I’m super excited to share these with you! I hope they’ll make things so much easier for you too!
*cheesy infomercial music and voice*
But wait, there’s still more! I’ve designed more than 28 Overnight Jar Meal variations, everything from steaming hot polentas, breakfast scrambles and beans, to salads, and even overnight oat desserts.
*end cheesy infomercial*
Let’s dig in!
Table of Contents
Meal Planning Without A Plan
With these Overnight Prep & Poach meal-in-a-jar you simply add all the cold ingredients to a mason jar, the night before, and in the morning (or days later) you just poach the jars from cold to boiling water for 5 minutes and serve steaming hot meals! I’ll often eat them right out of the jars for less mess and because they are portable—a good thermos bag will keep them hot in the jars for most of the day too for easy lunches or when traveling.
So below are a few overnight oat recipes, some Prep & Poach jar recipes, some salad jar recipes, and others that you can mix-and-match to help make meal time, meal prep, and meal planning as easy as it can possibly be, without being more of the same-old-same-old boring everyday meals. They are also just an easy less-mess way to cook.
Why Meal Prep Is Hard
Meal planning and prep isn’t just hard because it takes planning and foresight, but also because it takes up space, makes a lot of mess, usually requires special/expensive containers, and it’s also a commitment to eat all that food before it spoils. But the downside of not prepping and planning can be disastrous for some people.
When I first started out eating WFPB I was constantly struggling to know what to eat for every meal and I’d become so hungry just trying to wrack my brain to figure out what to eat that was healthy/wfpb. A few times—more than I’d like to admit, but let’s just say lot’s—I just gave up and either ate something like plain beans, or even worse I’d give up completely and just eat some convenient processed junk that’s loaded with salt and oils—which negates all that time spent just trying to decide on something healthy to eat just to end up eating something unhealthy out of frustration.
Why Convenience Beats Intention & How To Fight Back
I feel there are two ways to be prepared to avoid the situation where convenience wins out over intention—after all, you want to eat and be healthy, but sometimes it’s just too inconvenient, or not as convenient as it could be in the moment. You still want to do the right thing, but it’s just not convenient which makes it harder to commit to it.
The first way is to have a repertoire of quick and easy meals that are healthy and satisfying, and/or exciting—while avoiding/restricting access to less healthy options as much as possible. Hopefully, a lot of my comfort food recipes hit all exciting/satisfying marks for you, especially the Simmer & Serve recipes, Boil & Blend soups, and Quick & Easy Desserts, since most are almost effortless and take less than 30 minutes from scratch, some are even under 15 minutes from start to finish!
I suggest you start keeping a list of all your favorite recipes, and recipes you want to try, not only to keep track, but also so you can make notes if and when you made changes to the recipe or think of things to try differently. You can use the Google/Excel spread sheet that I made if you’re a free subscriber on Substack.
The second way to not fall into this trap is to have ready-made healthy meals that take little to no time at all to prepare, making them just as, or even more, simple than the easy and convenient junk or lazy food options.
Overnight Prep Jars – Meal Prep & Planning Without Planning or Pain
These jars are different from regular meal prep because canning jars are very cheap, compact, and the whole “overnight,” one or two days in advance, aspect allows you to start slow with small/individual portions which means there’s less commitment and less potential waste.
Once you start meal planning, even as simple as one day in advance, you’ll ask yourself why you didn’t start prepping sooner. This is a simple way to prep breakfast, lunch, dinner, and even dessert in a couple of minutes, the night or day before.
Once you start this you’ll see just how powerful it can be to pull one jar out of the fridge and put to poach in a pot of water, it’ll be ready in 10-15 minutes. While that heats up you take a caesar salad jar out of the fridge, give it a couple of good shakes and dig in to your salad—maybe right from the jar. Take the first jar out of the water now and enjoy a steaming hot and creamy pesto polenta. Then head back to the fridge and grab a jar of overnight peanut/seed butter cup oats and dig in (I like it a bit frozen). And the total prep time the day before was under 15 minutes.
Why Mason Jars?
Mason jars or other canning jars are perfect especially for the Overnight Prep & Poach meals because we poach/boil the jars, much like when canning, so knowing they are heatproof and aren’t likely to crack or explode from the heat is important.
The first tip, with the Overnight Prep & Poach Jars, is for reheating, to keep the lids on, or a hand on the jars so they don’t tip over and fill with water as you add the cold water to the pot. The second tip is to stir well, both when you are making them, to make sure there are no dry areas in the corners or bottoms of your jars, but also with things like the polenta, when the water boils, so it comes out super creamy and smooth.
I will give you the main recipe for each, as well as additional recipes that build off of the first, so you can change it up often and keep it exciting without too much extra effort. This way you can have a toolkit full of easy recipes that are easy to keep you satisfied and unlikely to get bored from repeat meals.
⭐ Overnight Scramble Jar Recipes ⭐
Everyone’s freaking out about eggs right now so this egg-free, wfpb vegan, sos-free scramble in a jar is a great egg alternative. An almost effortless and mess-less meal with common split peas (or mung beans if you have them).
Checkout the recipe notes for more than 7 days worth of overnight scramble jar recipes like: Chili Scramble, Southwest Scramble, Baked Beans Scramble, Sausage Scramble, Greek Scramble, New Potato Scramble and other simple overnight jar recipes with minimal effort!
Overnight Scramble Jar with Spinach & Tomatoes – WFPB Ⓥ SOS-Free
Equipment
- 1 Spice / Coffee Grinder
- 1 Mason Jar with Lid any canning jar will work, but it must be heat proof
Ingredients
Scramble
- ¼ cup split yellow peas grind into a powder, mung beans or even yellow lentils will work too.
- ⅛ tsp onion powder
- 1 tsp nutritional yeast add more or less or omit if you like; I use about 1 tbsp
- 2 tbsp apple cider vinegar
- ¼ cup water
- ⅛ tsp baking soda if you want egg-y taste without black salt which has even more sodium
- ⅛ tsp turmeric optional, for health
- 1 pinch black pepper optional, for health & taste
Veggie Bed
- ⅓ cup grape tomatoes sliced in 3rds
- ⅔ cup spinach torn
Instructions
- Grind the split peas until they are a fine flour. Then add all the scramble ingredients to your jar and mix well (especially in the corners), seal, and store in the fridge overnight.
- In the morning add your sealed jar to a pot and add water to the pot until it's at the top of the food level in the jar. Remove the ring and loosen the lid and bring the water to a rapid boil on maximum/high heat (takes about 7 minutes), then boil for 5 more minutes.Empty the jar onto a plate with a side of healthy ketchup topped with fresh chives, green onions, or parsley, or just eat it right out of the jar!
Video
Notes
- Chili Scramble Jar: add cooked/canned kidney beans, cooked unsplit lentils, 1 tbsp cumin, 1 tbsp chili powder, 1 tbsp garlic granules, 1 tsp paprika, 4 tbsp tomato paste, 1/2 cup of water, and 1 tbsp balsamic vinegar for chili style eggs.
- New Potato Scramble Jar: in the poaching water add baby/new potatoes to the water and the should be done about the same time as the scramble, serve with dill and black pepper.
- South West Scramble Jar: add diced bell peppers, avocado, corn kernels, cooked black beans, and fresh salsa for a Southwest Tex Mex take.
- Baked Beans Scramble Jar: add a 1/2 cup navy beans, 4 tbsp tomato paste, 2 tbsp of balsamic vinegar, 2 tbsp of white vinegar, and 1 tsp onion powder for a basic baked beans & scramble.
- Pesto & Sun-dried Tomato Scramble Jar: omit the slicde tomato and add the pesto from the below polenta recipe and cook/canned cannellini beans and sundried tomatoes.
- Sausage & Scramble Jar: adding the sausage from the Sausage & Scramble for Energy! recipe for extra protein, fiber, and other goodies.
- Greek Salad Scramble: add green peppers, cucumbers, and top it with homemade wfpb sos-free tzatziki sauce and some wfpb sos-free soy-free nut-free feta with fresh lemon, dill, and oregano.
- Miso Soup Scramble Jar: add green onions small diced (lentil) tofu cubes, white miso, and nori with a tablespoon of balsamic vinegar, a tsp of rice wine vinegar, 1/16 tsp ginger powder, and 4 tablespoons of water, for a Japanese take.
- Bolognese Scramble Jar: it sounds strange, but try topping it with Lentil Bolognese for a whole new way to scramble.
- Sandwich or Wrap Scramble Jar: it in a wfpb sos-free bun for a scrambled egg sandwich, or in a wrap.
- Pepperoni Pizza Scramble: use the wfpb vegan cheese, pepperoni, and sauce from the No-Bake Pepperoni Pizza to make a pizza scramble for something truly different.
Nutrition Facts
🔥 99.0 Calories (5.0% DV, based on 2,000 calories)Hint: if you get a pea after taste I recommend poaching longer next time or adding more acid/vinegar and, if using, baking soda.
🧈 0.7g Fat (1.1% DV of 65g)
- 🥓 Saturated Fat: 0.0g
- 🚫 Trans Fat: 0.0g
- 🌰 Polyunsaturated Fat: 0.3g
- 🥑 Monounsaturated Fat: 0.0g
🥚 Cholesterol: 0.0mg (0.0% DV of 200mg)
🧂 160.0mg Sodium (7.0% DV of 2,300mg)
🌾 17.9g Carbs (2.1% DV of 400g)
🥬 8.4g Fiber (30.0% DV of 28g)
- 🍬 Sugars: 3.6g (7.2% DV of 50g)
💪 8.4g Protein (16.8% DV of 50g)
🍌 886.1mg Potassium (18.9% DV of 4,700mg)
🦴 198.1mg Calcium (15.2% DV of 1,300mg)
🔩 5.6mg Iron (31.1% DV of 18mg)
🌤️ 0.0mcg Vitamin D (0.0% DV of 50mcg/2000IU)
🍵 0.0mg Caffeine (0.0% DV of 400mg)
⭐ Overnight Polenta Jar Recipes ⭐
These polenta recipes work as a breakfast, lunch, or dinner, and the recipe is very simple. The EZ pale pesto uses all dry ingredients to make it as affordable and accessible to as many people as possible, use fresh if you can, but this less vibrant pesto is still better than many store-bought pestos and will definitely work in a pinch!
Remember to check the recipe notes for 7 plus days of different exciting recipes like Butter Bean & Broccoli, Jalapeno Popper Polenta, Balsamic Peas & Carrots Polenta, Mexican Polenta, and more easy ways to keep things interesting!
Poaching the polenta makes it incredibly smooth, creamy, and more flavorful than traditional methods. So not only is it a win for meal prep and time saving, it’s also better (in my opinion) that when made in a pan.
Overnight Pesto Polenta Jar – WFPB Vegan SOS-Free
Equipment
- 1 Mason Jar with Lid or other heat proof canning jar
Ingredients
- ¼ cup polenta or cornmeal
- 3 tbsp oat flour or 2 tbsp of rolled oats, grind
- 1 tbsp seed butter sunflower or tahini
- 1 tbsp nutritional yeast
- 1 tsp garlic granulated
- 2 tsp onion powder
- 1 tbsp apple cider vinegar
- 1 tbsp white vinegar
- ½ cup water or
stock
EZ Pesto on a Budget
- 1 tbsp basil dried ground obviously better with fresh but dry still works too
- 1 tbsp garlic granulated
- 1 tbsp nutritional yeast
- 1 tbsp flaxseed ground
- ½ tbsp seed butter or 1 tbsp pumpkin seeds ground, both optional
- 1 tbsp sunflower seeds pulsed/chopped or pine nuts if you’re rich and not allergic
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice or white vinegar optional
- 4 tbsp water
Suggested Toppings
- spinach or arugula ripped
- sun-dried tomatoes
Instructions
- Add all the polenta ingredients to a jar and mix well. I use a second jar for the pesto here, but you can mix it directly in with the polenta, or better, add torn spinach, kale, or another firm leafy green on top of the polenta then pour the pesto on top of the leafy greens.Store in the fridge overnight, for up to 7 days.
- In the morning, afternoon, or evening, put the sealed jars in a pot and fill the pot with water to the top of the food line of the jar. Remove the ring and loosen the lid of the jar before bringing the water to a rapid boil on maximum/high heat. Boil for 5 minutes longer, while stiring occasionally to ensure a creamy and smooth texture.Serve with the pesto and Not-Parm Powder and and fresh herbs or veggies you like.
Video
Notes
- Bean and Broccoli Pesto Polenta Jar: add frozen or fresh broccoli and cooked white (cannellini) beans to the overnight jar.
- Balsamic Pea & Carrot Polenta Jar: omit the pesto and add frozen or canned peas and carrots to the top of the prep jar mixed with 2 tbsp of balsamic vinegar and 2 tsp of garlic and or onion powder. It’s also good with Brussels sprouts.
- Berry Breakfast Polenta Jar: omit the pesto, nutritional yeast, and replace the white vinegar with red wine vinegar. Add mixed blueberries, strawberries, blackberries, and 1/8 tsp cinnamon and vanilla to the jar and stir well.
- Green Beans & Onion Polenta Jar: omit the pesto and add fresh or frozen green beans, 2 tbsp dehydrated/fresh-red onions, 1 tbsp apple cider vinegar, and top with toasted ground flaxseed.
- Jalapeno Popper Polenta Jar: omit the pesto. Add sliced jalapenos and top with toasted ground flaxseeds and nutritional yeast. Add more nutritional yeast to the polenta and if you like some (~2.5 tbsp) tapioca/casava/etc. starch if you want a stretchy cheesy polenta. I like to also add mashed white/butter beans to it to make it more filling, rich, and complete.
- Mexican Polenta Jar: omit the pesto and add sliced avocado, cooked/rinsed black beans, corn kernels, fresh cilantro, and top with pico de gallo and sour creamy sauce.
- Polenta Bolognese Jar: add the lentil bolognese sauce to the top of the jar, top with Cheesy Not-Parm Powder.
⭐ Overnight Oat Jars ⭐
I still wanted some tasty and fun overnight oat recipes (I know there are lots online but most of the fun ones aren’t wfpb or sos-free) so these are more for dessert/snacks than breakfast although they are still healthy and filling.
Checkout the recipe notes for 7 days worth of Overnight Oat Cup/Jar recipes like: Chocolate Covered Cherry Oat Cup, Orange & Mint Chocolate Oat Cup, Banana Cream Chocolalte Oat Cup, Strawberry Shortcake Oat Cup, Chocolate PB&J Oat Cups, and more.
The recipe here I use raisin oat flour (made n a spice grinder) for the main sweetener, but you can use oat flour and mashed ripe bananas too—which is easier and quicker—or other sweet mashed fruit instead of the raisins. Raisins are just easy to grind into a flour in the spice grinder when mixed with oats.
Overnight Peanut (seed) Butter Cup Oat Jar
Equipment
- 1 Mason Jar with Lid
- 1 Spice / Coffee Grinder optional
Ingredients
Raisin Chia Flour
- ¼ cup oats
- ¼ cup raisins
- 1 tbsp chia seeds
Chocolate Layer
- ½ of the Raisin Chia Flour
- 1.5 tbsp cocoa powder
- ½ tbsp seed butter
- 2 tbsp water
- 4 tbsp apple sauce or ripe banan or ripe banana for even sweeter
Oatmeal
- ¼ cup oats
- ½ cup water
- ¼ tsp vanilla extract optional
Peanut/Seed Butter Layer
- ½ of the Raisin Chia Flour
- 3 tbsp seed butter or peanut butter or powder
- 3 tbsp apple sauce or ripe banana for even sweeter
Instructions
- Grind your raisins, chia, and oats into a fine powder. In your jar add all the ingredients for the chocolate layer, mix well and pack down and smear up the sides of the jar (so it's the same shape as the bottom of the jar.Add and mix your oatmeal ingredients in the center of the jar. Wait until it thickens slightly then mix and add you peanut/seed butter ingredients on top. Store in the fridge overnight or for up to 7 days.Top with fresh fruit, berries, or even things like my wfpb sos-free caramel sauce and eat right out of the jar.
Notes
- Chocolate Covered Cherry Oat Cups: add fresh or frozen sweet or sour cherries and partially mash them so the juices mix with the oatmeal. Top with extra cherries rolled in cocoa powder.
- Orange & Mint Chocolate Oat Cups: grind or mince ~1 tsp (pepper) mint and mix into the chocolate later. Add and mash fresh orange slices in with the oatmeal and top with orange slices and fresh mint leaves
- Banana Cream Chocolate Oat Cups: grind half of the oatmeal oats into a flour then mix the oatmeal with 1/2 cup mashed, ripe, bananas and 1 tsp vanilla (extract). Top with sliced bananas.
- Raisin Toast Chocolate Oat Cups: add 1/4 tsp cinnamon and 1/4 cup of whole raisins to the oatmeal layer and 1/4 tsp cinnamon and 1/2 tsp balsamic vinegar to the chocolate layer. Top with soaked/swollen raisins and a sprinkle of cinnamon.
- Strawberry/Raspberry/Blueberry Shortcake Oat Cups: replace the cocoa powder from the chocolate layer with 2 tsp vanilla (add 1 tbsp ground flax and 1 tsp cinnamon for a graham layer). Omit the water from the oatmeal layer and add 1/2 cup of mashed strawberries or other berries.
- Chocolate PB&J Oat Cups: make a jam by mashing and cooking fruit with ground chia seeds. Now layer the jam between all three layers and put a dollop on top with fresh slices of the fruit you ised to make the jam.
- Chocolate Caramel Oat Cups: make a creamy caramel sauce with raisins or dates and pour it between each layer.
⭐ Overnight Salad Jar Recipes ⭐
These Salad Jar recipes are great because, amazingly, you can actually compress down lettuce and fit a lot of lettuce in these small jars, more than some of my larger mixing bowls even! And when mixing there’s no lettuce jumping out everywhere when it’s in the jar, so it’s less messy and wasteful. You can also use other, larger glass jars you’ve recycled/reused for even more salad (remember those giant pickle jars?).
These salad jars are great for overnight (usually up to 3-5 days at the most, with hearty lettuces and veggies lasting longer) but I also like to prep them at breakfast for lunch or dinner. Then I often just turn the jar over 10 minutes before I’m ready to eat (usually as I’m finishing the mains) that way the salad is dressed and ready when the rest of the food is almost ready, without me having to even shake the jar.
The WFPB SOS-Free Gluten-Free crouton recipe is below, as well as different salad ideas in the notes section such as: a balsamic vinaigrette & berries salad jar, A honey mustard salad jar, Thousands Island house salad jar, coleslaw jar, 3-bean salad jar, and more
Overnight Caesar Salad Jar
Equipment
- 1 Spice / Coffee Grinder or blender
- 1 Mason Jar with Lid or any jar will do
Ingredients
Dry
- 1 tbsp pumpkin seeds or nut or seed butter for extra creamy dressing
- 4 tbsp oats
- ½ tsp onion powder or 1 tsp dehydrated onion
- ½ tsp mustard seeds I use half dark and half light but any will work, we just want the lecithin and the spicey
- 2 tsp parsley
- ½ tsp garlic granulated
- ½ tsp nutritional yeast
- ¼ tsp nori about 2.5cm/1″ of a sheet
- ¹/16 tsp cloves ground
- ¹/32 tsp cayenne pepper
- 1 pinch black pepper to taste
- ¹/16 tsp turmeric ground, optional
Wet
- 2 tbsp rice wine vinegar
- 1 tbsp balsamic vinegar
- 6 tbsp water
- 1 tbsp lemon juice
Lettuce & Toppings
- 1.5 cups chopped romain or other lettuce you like
- ¼ cup croutons optional, see my wfpb GF stovetop crouton recipe below
- 1 slice lemon for garnish
Instructions
- Add all your dry ingredients except half of the parsley to a spice grinder and grind into a fine flour.Mix all of the dry and wet dressing ingredients together, until smooth in the bottom of a jar. Add more water as needed to ensure it's not too thick and season with black pepper.Now layer any crisp veggies like broccoli, carrots, cabbage, celery, etc. directly on top of the dressing and any softer veggies or fruit on top of the crisp ones. Finally, add your lettuce (it can fit more than you think!) and any toppings like croutons or powders, like the Cheesy Not-Parm powder and seal the jar and place in the fridge overnight, for up to 3 days.
- When you're ready you can either just shake the jar rapidly to mix the dressing with the salad, or 10 minutes before you can flip the jar upside down, to dress the salad without having to shake the jar.You can scoop the lettuce out of the jar into a bowl or just eat right out of the jar.
Notes
- Balsamic Vinaigrette & Berries Salad Jar: use the easy and amazing dressing from the Candied Brussels & Balsamic Beets Salad recipe with spinach, mixed greens, or arugula and add cucumber, chopped sunflower seeds, and berries like sliced strawberries, blueberries, or raspberries.
- Honey Mustard Salad Jar: use the dressing from the Mini Nuggets & Honey-less Mustard Salad with butter lettuce, kale, or romain. Add sliced yellow bell peppers, avocado chunks, halved grapes, and top with toasted chopped pumpkin and ground flax seeds.
- Thousand Island House Salad Jar: use the dressing from the Ultimate Fast Food Cheeseburger Salad with iceberg, romain, or shredded cabbage. Add sliced red onion, shredded carrots, croutons, and halved cherry or grape tomatoes.
- Coleslaw Salad Jar: use the simple dressing from the Mini Nuggets & Honey-less Mustard Salad but use half the amount of raisins and mustard, and add a pinch of black pepper, 1/8 tsp ground celery seeds, and a squeeze of lemon. Add grated cabbage, carrots, and diced green (spring) onions.
- 3 Bean Salad Jar: use half the dressing amount from the Mini Nuggets & Honey-less Mustard Salad with half the amount of oats it says, and add cold pre-cooked beans you like (navy, kidney, and green beans) along with diced celery, and sliced red onion. Garnish with a lemon wedge and parsley.
- Balsamic Vin & Beets & Butter Beans Salad Jar: use the dressing from the Candied Brussels & Balsamic Beets Salad recipe, with spinach or kale. Add sliced beets, red onions, diced tomato, and cold pre-cooked butter beans. Garnish with parsley and a touch of basil.
- Black Bean Burger Salad Jar: if you have leftover Black Bean Burgers use the Thousands Islands dressing recipe again, with romain or iceberg lettuce, diced tomatoes, diced onions, toasted sesame seeds, and crumbled/chunked Black Bean Burger patty. Croutons if you want more indulgence.
- Taco Salad Jar: use the Thousands Islands dressing recipe but omit the dill and the cucumber and add 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, and 1 tbsp of apple cider vinegar to the dressing. Add cold pre-cooked lentils, corn, diced tomatoes, diced onion, shredded romain, and diced avocado. Garnish with a lime wedge and cilantro.
⭐ Croutons Recipe ⭐
These are simple stovetop croutons made from scratch. They’re gluten-free and SOS-Free and WFPB Vegan—like everything I make! It’s worth noting that the crackers in the Creamy WFPB Oil-Free Mushroom Soup recipe are also great as salad toppings.
Stovetop Gluten-Free SOS-Free Croutons Homemade
Equipment
- 1 Spice / Coffee Grinder or any type of blender
- 1 Pot preferably pre-seasoned, or use seeds/cornmeal/out flour to cut down on sticking
Ingredients
- 4 tbsp oats
- 2 tbsp flax
- ¹/8 tsp rosemary
- ¹/16 tsp thyme
- ¼ tsp oregano
- ¼ tsp basil
- ½ tsp onion powder
- ½ tsp garlic granulated
- 2 tbsp water or more as needed carbonated water will make them lighter
- 1 tbsp apple cider vinegar optional, for seasoning
Instructions
- Grind/blend all the dry ingredients then mix with liquid until a dry (but full hydrated) dough forms.Start on high to medium-high heat and flip it after about 30 seconds then turn the heat way down to medium low.
- Take a fork and poke holes all over the dough, then brush with water and flip, do this again right before each flip for the first four flips. This will fill the holes with hot stream to cook the croutons from inside more quickly and to make them lighter and airy like croutons.Cook until colored and crispy then break or dice into croutons and let sit uncovered until cooled to firm up.
Putting it all together
As you can see, using canning jars to do small batch meal prep, that can be easily heated/poached, is a great way to get into meal prep and planning without having to make a huge investment in time, energy, mess, or money, or often times worse: having to commit to eating the same thing 5 days from now, or risk wasting it.
Now that you have these simple jar meals, here’s how I suggest you get started. Select the recipes that sound the most interesting to you from above as well as from Simmer & Serve recipes, Boil & Blend soups, and even Quick & Easy Desserts, and add them and others you want to try, or that you already love, to a spreadsheet like the free one for substack subscribers. Now when you are about to make your next meal, before you start cooking, take 5-10 minutes to prep one or two (overnight jar) meals from your list that you can try tomorrow. I try to do this at least once a day so I have at least one or two meals taken care of each day.
If you’ve gotten through this then you should be well prepared to start some basic overnight jar meal prep to see just how powerful this trick can be to simplifying meal time! But the journey isn’t over yet! There is also the rest of the Roadmap to WFPB series so make sure you’re subscribed so you…
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Stay healthy and nourished! Happy cooking!🎁
Chef Robert Leigh
Meal Prep Made Easy: Simplify Meal Prep With Canning Jars
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