When Lisa Bryan began meal prepping several years ago she quickly became bored eating
leftovers and was wasting food. At the same time she realized she needed to downshift the
accelerated pace of her life. Seeking balance she made dietary changes eating more vegetables
and simple proteins while eliminating gluten (she has celiac disease) processed foods and
reducing refined sugar. Then she flipped the script on meal prep by focusing on individual
ingredients. On a whim she posted a video to YouTube which went viral and she realized how
many people were out there just like her who wanted a fresh approach to meal planning. By
prepping a handful of ingredients at the start of the week--such as flaked salmon zucchini
noodles peas proscuitto soft-boiled eggs and roasted veggies--and then mixing and matching
them throughout the week she found that she could enjoy a variety of meals and snacks (Creamy
Salmon Zoodles Peas and Proscuitto with Jammy Eggs and Strawberries Avocado and Arugula
Salad) without getting fatigued. Lisa's debut cookbook is packed with 100 simple and ingenious
big-batch recipes that can either be frozen or repurposed into delicious meals without
resembling leftovers. A dinner of light coconut chickpea curry with rice can be enjoyed the
next day atop a tortilla for a crispy tostada at lunch or as a chickpea shakshuka for
breakfast. All of the recipes are gluten-free low in refined sugar many are naturally
anti-inflammatory and dairy is minimal and optional. Lisa's approachable method for eating
well and preparing meals with ease will inspire home cooks to downshift too--at least when it
comes to making healthy meals without a fuss.--
