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Meal Prep Tips and Tricks – Video

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Watch the video below to see my 5 favourite foods and tools for keeping meal prep easy breezy:

Top Five Foods for Meal Prep:

  1. Mixed Greens – in the fridge for salads and in the freezer for smoothies
  2. Organic Dried Beans – cook in slow cooker, pressure cooker or on the stove
  3. Vanilla Optimum Vegan Protein Blend – in oatmeal, smoothies, yogurt and baking
  4. Salad Dressings: Miso Ginger and Balsamic
  5. Toppings:  Garlic Onion and Tutti Fruity

Top Five Tools for Meal Prep:

  1. Mason Jars with plastic lids: for storing and transporting
  2. Silicone Muffin Tray: for baking and freezing
  3. Portion Scoops: for prepping nourish bowls and individual meals
  4. Immersion Blender: for pureeing soups, dressings, pudding and smoothies
  5. Sheet Pan and Liner: for sheet pan dinners, cookings and jelly rolls!

What are your meal prep tips?

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Gingerbread Spice Cookies

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Sleigh Cookie

Forgiveness is important, especially in baking. I love this cookie dough because it lets me get away  with a LOT: flavouring, tearing, re-rolling, flour substitutions, over baking. I’ve never made a bad batch and that’s why I’ll keep using this recipe until there are Food Replicators in every kitchen (then I’ll program it in).

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The most recent variation was for a Kids Cooking Class featuring Festive Treats, so I amped up the cheer with Epicure Gingerbread Spices. You can keep it plain vanilla (as long as you use the good stuff) or add your favourite spice blend.

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Gingerbread Brown Sugar Thins

Ingredients

2 1/4 Cups (270g) all purpose flour

1/4 tsp salt

1 Cup (226 g) unsalted butter, softened

1 cup (213 g) packed dark brown sugar

1 tsp vanilla extract

1 TBS Epicure Gingerbread Spices

Method

Preheat oven to 300F and line 2 baking sheets with parchment or reusable non-stick baking mats.

Mix flour, salt and spices together

Beat butter, brown sugar and vanilla until light in colour and texture (about 3 minutes in a stand mixer with paddle attachment on medium speed). Then add flour mixture gradually to make a smooth dough. Press dough into a smooth flat disc.

Break the dough into 4 roughly equal pieces and roll each one out on a lightly floured surface until 1/8 inch thick.

Dip cookie cutters into flour and cut out shapes. Arrange cookies at least 1 inch apart on the sheets. Scraps can be gathered, rested for 5 minutes and re-rolled.

Bake until golden brown, about 15 minutes (lift one up and check that it’s firm). Cool on sheets for 3 minutes then move to cooling racks until room temperature.

Baked cookies can be stored in an airtight container for up to 5 days unrefrigerated.

The dough can also be kept in the fridge, tightly wrapped in plastic wrap for up to 5 days. Let it warm up before rolling out.

Decorate if you desire or keep them plain! Do you have a favourite cookie cutter shape? I love heart-shaped cookies any time of year.

 

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