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4 Ways To Prepare Food This Weekend To Eat Healthier All Week

First things first, boil those eggs. Sure, you could pay a massive mark up at a local deli, but why bother when you can do it at home for a fraction of the price?
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By Perri O. Blumberg, SELF

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(Photo: Romulo Yanes)

1. Pre-Dress Your Greens.
Hearty greens like cabbage, kale, and even shredded Brussels sprouts can be pre-tossed in vinaigrette and last for a few days. (But spinach and arugula will get mushy and wilt if you dress them in advance.) Try this roasted garlic balsamic dressing or this cider mustard vinaigrette for a bright kick.

2. Boil Those Eggs.
Sure, you could pay a massive mark up at a local deli, but why bother when you can do it at home for a fraction of the price? Make a huge batch this weekend then store them in a tightly sealed in a container--they should keep for a few days. Then, throughout the week, you can slice and add to simple sandwiches and salads, mash them up to make a savory salad (like this Greek Egg Salad), or pack with an apple and enjoy as a mid-morning snack.

3. Up Your Grain Game.
Grains are a great blank canvas for versatile meals, but cooking them during the mid-week shuffle can be a pain. So instead of spending 40 minutes every night making a ¼ cup of rice from scratch, make a big batch over the weekend. For extra-tasty quinoa and brown rice, roast them in a bit of olive oil, and stir frequently for about three minutes before adding boiling water. Then, come a rushed weekday, just scoop out a portion to create the base of your lunch, and toss in desired add-ins--from vegetables to proteins to nuts.

4. Blanch And Shock Your Veggies.
Basically just drop vegetables like broccoli, snow peas, string beans, and kale into boiling hot water (exact cooking time varies depending on the veggie from about 30 seconds to a few minutes), then put them in an ice bath to stop cooking. Once cool, remove and store in containers in the fridge to use as you please on pastas, salads, and sandwiches throughout the week.

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