Meal prepping like a pro is something that does not come naturally to me as I’m the spontaneous unstructured type. I have however noticed that implementing structure and routine in my life has made eating and living healthier so much easier!
Nobody expects you to become a meal prepping pro overnight, but give it a go and let me know how it goes :)
WHY MEAL PREP?
HANDY KITCHEN EQUIPEMENT
I’m a big fan of reducing plastic from my life whenever I can due to the negative effect it has on our environment and even our own body. If you decide to purchase any of the items below, I highly suggest you search for plastic free options. They will be more durable, easier to clean and free of estrogen mimicking and disease causing chemicals. Remember that BPA-free only means BPA-free. These products are still plastic and full of other toxic chemicals.
Start the “Sunday Night Ritual.” Integrate 1-2 hours on Sundays to plan and prepare meals. Get your family involved in helping you to prepare the meals for the week by giving everyone an appropriate job, like chopping food items or storing food in containers
Precook your animal protein. Includes red meat, chicken, eggs, etc. Grill, bake or broil animal protein with your favorite seasonings. Great for slicing over salad or even eating half of a portion as a snack. Keep 3-4 in the fridge and individually freeze the rest. Take out a frozen portion the night before and defrost in the refrigerator.
Chop up vegetables and store in individual containers. Chop up your favorite vegetables to eat raw. A good tip for making them last is to wrap them in an unbleached coffee filter to absorb the water.
Wash entire heads of lettuce and chop for salads. Store lettuce in a suitable container. If it is already chopped up it is much easier to make a salad in the morning for lunch.
Make a vegetable soup. Use one of the soup recipes provided to make enough soup for 1 week. Store 2-3 servings in the fridge and the rest in individual containers to keep in the freezer.
Cook a huge amount of vegetable stir-fry. Throw a bunch of vegetables into a wok and stir-fry with an unlimited condiment. Refrigerate in individual containers so meals are ready to serve. Add a chicken breast or piece of fish. This way dinner is almost ready without having to cook when you get home.
Open and rinse cooked beans or lentils. Open your favorite bean or lentil and rinse until it stops foaming. Measure ½ cup servings and store in individual containers.
Even better: soak and cook beans ahead of time. Instead of using canned beans and lentils, purchase dry, uncooked beans and/or lentils and soak overnight in water. Measure 1 cup of beans. Remove any bad ones and measure out triple the amount of water as beans (3 cups). Place beans in a container with a lid and pour water over them. Let sit at least 6-8 hours or overnight. Drain and rinse. Beans should have swelled and are ready to cook.
Pick 1-3 recipes and cook ahead of time. Use your favorite recipes, cook and then freeze. Take out the meal the night before, or in the morning, and refrigerate so it will be defrosted by dinner time. Add a side of stir-fry or salad.
Portion out nuts/seeds. Buy your favorite nuts/seeds in bulk and store in containers in the fridge. Portion out your weekly serving amounts into snack bags. This makes it handy to grab and go. Reuse snack bags to avoid unnecessary pollution ;)
Create a standard grocery list. Create a standard list of the foods you need on a weekly basis. Check off the items you need for your next grocery run.
If you have any more tips to add, I'd love to hear from you! Simply comment below to share!
In health & happiness,
Natalie McCrae R.H.N.
I transform women's body's by teaching them to eat balanced meals so that they can quickly lose weight, without giving up 🍫 & 🍷