Meal prep like a pro.
save time and money during the week, it also doesn’t have to be hard or time consuming. Who wants to do spreadsheets, anyhow? Definitely not me.
As I mentioned above, meal prep—basically cooking off certain foods ahead of time so you don’t have to do it when you’re busy, starving, or tired —is a fantastic way to keep aon track.
Meal prep isn’t rocket science, but it also isn’t the most intuitive thing in the world. After meal prepping for 15 years and working with hundreds of clients, I’ve learned—often the hard way—what’s helpful and what’s not when it comes to meal prep.I love glass or silicone containers that go from oven, to fridge, to freezer, to microwave. Steer clear of cheap plastic that could melt or warp in the microwave, and make sure whatever you're using is sturdy and airtight.
2. Prepare simple ingredients in advance that you can repurpose in different ways throughout the week.is great, but it can be only one thing: a casserole. Preparing proteins, veggies, and starches simply should also be a part of your meal-prep routine, because the idea is that you can repurpose these foods into several different meals.
can be used in sandwiches, as a main protein with vegetables and a starch, in pasta, in a quick soup with chicken broth, noodles, and vegetables, shredded and mixed with BBQ sauce…you get the point.I generally recommend preparing two proteins each week, and that at least one of them be meatless, to help you eat more plants. Marinated tofu or a bean salad are two of my favorites. Then, prepare at least four vegetables, including salad greens, cut raw vegetables, and roasted vegetables.
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