Video: How to prep for healthy eating all week By Mayo Clinic Staff Share Facebook Twitter Print details Healthy home-cooked eating doesn't have to mean slaving away in the kitchen every day. A well-planned hour or two over the weekend can pay off in ready-to-eat meals all week long. Are mornings so rushed that you find yourself tempted to grab a donut and call it breakfast? A big batch of oatmeal can make it easier. Does making dinner always feel like a hassle? Make soup on Sunday that you can eat on Monday (and Tuesday, and Wednesday). Watch for more great ideas for how to plan ahead for healthy eating on the fly. Show transcript How to prep for healthy eating all week Make breakfast ahead. A big batch of slow-cooked oatmeal lasts all week. Chop on weekends. Diced onions can keep in the fridge 7 to 10 days. Roast some veggies. An easy add-in to meals or snacks, they get sweeter over time. Prep some smoothies. Get ingredients ready to dump and blend. Store in the freezer. Make a big salad. Dress it just before eating to keep greens crisp. Slow cook some chicken. Use in sandwiches, salads, tacos and more. Hard-boil some eggs. They're an easy protein source with just 78 calories. Make soup. It tastes even better the next day. Double your dinner. Cook extra and freeze half for a busy weekday. Guidance from the registered dietitian nutritionists and wellness coaches at the Mayo Clinic Healthy Living Program Get more healthy action tips delivered daily when you download the Mayo Clinic app. Show references Frequently asked questions. National Onion Association. https://www.onions-usa.org/tips-onion-myths-faqs/faqs/. Accessed August 1, 2024. Egg, whole, cooked, hard-boiled. FoodData Central, U.S. Department of Agriculture. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173424/nutrients. Accessed August 1, 2024. VID-20305580