If you’re tired of last-minute cooking and want to eat healthier without stress, Indian meal prep is your solution. With a little planning over the weekend, you can prepare meals that are fresh, tasty, and support your health goals throughout the week. Here's how to make Indian meal prep simple and delicious.
1. Vegetable Pulao + Raita: Loaded with colorful vegetables and cooked with mild spices. Add ghee for healthy fats. Serve with boondi or cucumber raita for gut health.
2. Paneer Bhurji + Multigrain Roti: Quick, high-protein, and versatile. Make bhurji in batches and store dough for rotis.
3. Sprouted Moong Salad Jar: A no-cook option. Layer sprouts, carrots, cucumber, and lemon dressing in jars. Best eaten within 48 hours.
4. Chole Masala + Quinoa: Protein-rich and filling. Chole freezes well, and quinoa lasts up to 5 days. Switch with rajma or black chana for variation.
5. Oats Idli + Coconut Chutney: Make the batter in advance. Steam and refrigerate idlis for quick reheating. Pair with chutney or sambar.
6. Millet Upma: Use barnyard or little millet. Add carrots, beans, peas. Garnish with peanuts and curry leaves for crunch.
7. Moong Dal Chilla Wraps: Prepare batter in bulk. Store fillings (paneer, veggies) separately. Assemble wraps as needed.
8. Baingan Bharta + Bajra Roti: Smoky, fiber-rich dish ideal for winter. Bharta stores well; bajra dough can be prepped in advance.
9. Daliya Khichdi + Curd: Light and gut-friendly. Make in a pressure cooker, pair with curd and ghee.
10. Masala Poha + Roasted Peanuts: Ideal for breakfast or snacks. Pre-mix ingredients and store dry. Assemble in 5 minutes.
Weekly Prep Tips:
Label meals with masking tape
Use stackable, airtight containers
Rotate between 2–3 base grains and 2 proteins
Invest in compartment lunchboxes for portion control
Healthy eating doesn't have to be time-consuming. With a meal prep strategy rooted in Indian cuisine, you can stay consistent, save money, and nourish your body. Q-Slim’s experts are here to help you customize your plan for your lifestyle.
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