spring meal prep ideas
Table of Contents:
- Spring Meal Prep
- Healthy Spring Meal Prep Ideas
- Meal Prep for Spring
- Meal Prep Recipe: Spring Rolls Meal Prep Bowls
- Spring Meal Ideas
Spring Meal Prep
The arrival of spring brings with it an abundance of fresh produce and the opportunity to create delicious and nutritious meals. To make the most of the season's offerings, try incorporating some of these spring meal prep ideas into your routine.
Spring Vegetable Frittata

Ingredients:
- 6 large eggs
- ¼ cup milk
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup chopped asparagus
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- ¼ cup crumbled feta cheese
- 1 tbsp chopped fresh thyme
Instructions:
- Preheat oven to 350°F.
- In a large bowl, beat together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in an oven-proof skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.
- Add the zucchini, asparagus, cherry tomatoes, and garlic and sauté until vegetables are tender, about 10 minutes.
- Pour the egg mixture over the vegetables and cook until the edges are set and the bottom is golden brown, about 5 minutes.
- Sprinkle the feta cheese and thyme over the top of the frittata.
- Transfer the skillet to the preheated oven and bake until the frittata is set and golden brown, about 15 minutes more.
- Let the frittata cool for a few minutes before slicing and serving.
Healthy Spring Meal Prep Ideas
Spring is a great time to focus on healthy eating and incorporating lots of fresh produce into your meals. These healthy spring meal prep ideas are sure to keep you well-nourished throughout the season.
Grilled Chicken and Asparagus Salad

Ingredients:
- 4 boneless, skinless chicken breasts
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions:
- Preheat grill or grill pan to medium-high heat.
- Brush the chicken breasts and asparagus with olive oil, then season with salt and pepper.
- Grill the chicken for 6-8 minutes per side or until cooked through, and grill the asparagus for 3-4 minutes per side or until tender.
- Let the chicken and asparagus cool, then slice the chicken into strips and chop the asparagus into bite-sized pieces.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, feta cheese, parsley, chicken, and asparagus.
- In a small bowl, whisk together the lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss to coat.
- Divide the salad into meal prep containers and store in the refrigerator for up to 4 days.
Meal Prep for Spring
Meal prepping can be a lifesaver when it comes to eating healthy throughout the week. These meal prep ideas for spring are easy to make ahead and will keep you satisfied and energized all day long.
Spring Vegetable Stir-Fry

Ingredients:
- 1 tbsp vegetable oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 1 cup sliced mushrooms
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp water
- Salt and black pepper, to taste
Instructions:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the onion and garlic and sauté for 2-3 minutes, until fragrant.
- Add the red bell pepper, zucchini, snap peas, and mushrooms to the skillet and sauté for an additional 5-7 minutes, until vegetables are tender.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, water, salt, and pepper to make the sauce.
- Pour the sauce over the vegetables in the skillet and toss to coat.
- Cook for an additional 2-3 minutes, until the sauce has thickened and the vegetables are coated in the sauce.
- Divide the stir-fry into meal prep containers and store in the refrigerator for up to 4 days.
Meal Prep Recipe: Spring Rolls Meal Prep Bowls
These spring rolls meal prep bowls are a fresh and healthy lunch option that are easy to assemble and satisfying to eat.

Ingredients:
- 4 oz vermicelli noodles
- 4 oz cooked shrimp
- 1 small carrot, shredded
- 1 small cucumber, sliced
- 1 small red bell pepper, sliced
- 1 cup chopped lettuce
- 1 cup chopped cilantro
- ¼ cup chopped peanuts
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp grated ginger
Instructions:
- Cook the vermicelli noodles according to package instructions, then rinse with cold water and drain.
- Divide the noodles, shrimp, carrot, cucumber, red bell pepper, lettuce, cilantro, and peanuts between 4 meal prep bowls.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, lime juice, and grated ginger to make the dressing.
- Drizzle the dressing over the meal prep bowls and store in the refrigerator for up to 4 days.
Spring Meal Ideas
Looking for some inspiration for your spring meal planning? Check out these delicious and seasonal recipes.
Asparagus and Goat Cheese Tart

Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1 bunch asparagus, trimmed
- 4 oz goat cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh thyme
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions:
- Preheat oven to 425°F.
- Unroll the puff pastry onto a lightly floured surface and place on a baking sheet.
- Use a fork to prick the pastry all over, then place the asparagus on top of the pastry in a single layer.
- Crumble the goat cheese over the asparagus, then sprinkle with Parmesan cheese, thyme, olive oil, salt, and pepper.
- Bake for 20 minutes, or until the pastry is golden brown and the asparagus is tender.
- Let the tart cool for a few minutes before slicing and serving.
Strawberry Rhubarb Crisp

Ingredients:
- 4 cups sliced rhubarb
- 2 cups sliced strawberries
- ¾ cup white sugar
- ½ cup all-purpose flour
- 1 tsp ground cinnamon
- ½ cup cold unsalted butter, cut into small pieces
- 1 cup rolled oats
Instructions:
- Preheat oven to 375°F.
- In a large bowl, combine the rhubarb, strawberries, white sugar, flour, and cinnamon. Toss to coat the fruit evenly with the dry ingredients, then transfer to a 9x13 inch baking dish.
- In a separate bowl, combine the cold butter and rolled oats. Use a pastry cutter or your fingers to mix the butter and oats together until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture over the top of the fruit in the baking dish.
- Bake for 45-50 minutes, or until the fruit is bubbling and the topping is golden brown.
- Let the crisp cool for a few minutes before serving with a scoop of vanilla ice cream or whipped cream, if desired.
With these spring meal ideas and recipes, you'll be sure to enjoy all the fresh and delicious flavors of the season. Happy eating!
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