Meal Prep

Something I get asked about often is … MEAL PREP. Now, meal prepping does not mean you can’t live a healthier lifestyle if you don’t meal prep. To be honest, I don’t meal prep unless I have work and need to pack a lunch! However, this newsletter is going to focus on meal prepping, and if we weren’t currently living in a pandemic.

If you’re someone who loves to cook an extravagant meal then GO YOU. I’m personally jealous. In general, when meal prepping the easiest way to meal prep is to keep it simple! Simply changing things up with seasonings can easily change your taste buds! For example, if you are someone who cooks chicken in bulk you could season half of the chicken with garlic salt and half of the chicken with a preferred rub.

When meal prepping for the week, choose a few sources of each macro (i.e. carbs/fat/proteins).

CARBS

Sweet potatoes Broccoli Banana Apples Oatmeal Rice cakes

FATS

EVOO Avocado Almonds Cashews Walnuts Salad dressings

PROTEIN

Tuna Chicken Shrimp Deli meat Egg Whites Plain Greek yogurt

In order to make sure you have more than enough food prepped for the week and just to have some extra in your fridge “in case of an emergency”, it is best to cook in bulk. It may sound silly that I’m going to list the cooking appliances that you can use but it seriously makes a difference! Cook on the grill, on a cast iron, in an instant pot, air fryer, or oven! Personally, I LOVE to cook on the grill and my cast iron.

When “building” your meals its best to start with your protein and veggies. We often eat with our eyes and if we see more room on our plate or Tupperware then you’re likely to overdo it on some of the macros you pick. The exact portions you choose are entirely up to you and based on your macro needs.

I hope this helps you for the next time you meal prep! As always feel free to reach out if you have any clarifying questions.