This Fit Life | Meal Prep Made Easy – Part 2
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Meal Prep Made Easy – Part 2

Last week, not only did you get to see my meal plan, but I showed you exactly how I did it – how I prepped everything and had it ready to go for the week…now it’s time for me to show you how to meal prep, in general, no matter what you plan to whip up this week!

  •  Make a plan!  What are you going to cook this week?  What are you going to have for breakfast, lunch and dinner?  And don’t forget about snacks!!  Yup- that’s right!  You read that correctly- snacks!   This isn’t a diet…this is a healthy lifestyle!  Which means…you aren’t starving yourself…you are just making healthy choices!

2.  Consider what you have going on this week – what obligations do you have?  Activities you need to take your kids to after-school?  PTA meetings?  Girl’s Night Out?  All of this needs to be factored in!  If you have a meeting until six every night or your kid has baseball practice and you have to pick him up at 6:30 after school every day, it’s not realistic to plan to make a 4 course meal during the week – know what I mean?

3. You can do two things at once!  Use the oven and the stove at the same time!  While my veggies are roasting in the oven, I cook my meat of choice in a pan.  Don’t forget to use the microwave also!!  I like to cook sweet potatoes in there while everything else is roasting or simmering.

3.  Chop up veggies for your salads and/or snacks.  When I am preparing salads for the week, I prepare everything and put it in a container – except for the lettuce.  When I am ready to eat the salad or pack it up to take with me somewhere – then I add the lettuce.   This keeps everything fresher and keeps the juices from the other veggies from wilting the lettuce.  I typically don’t use dressing on my salads…but…if you do…pack a small container filled with dressing and do not put it on your salad until you are ready to eat it.

– A note on using veggies for snacks – chop them up ahead of time and separate them into containers or baggies.  Get individual servings of guacamole, hummus or peanut butter and bring it along with you for dipping!

4.  Make your breakfasts ahead of time!  There are hundreds of options to choose from – fritatas, egg casseroles, overnight oats, baked oatmeal cups, breakfast sandwiches (wrap them and put them in the freezer), hard-boiled eggs…I could go on.

5.  Here are some shortcuts that I use if I know I will not have a lot of time to meal prep:

a.  Buy already- prepared meat such as turkey meatballs, hamburger patties and chicken breast

b.  Buy a rotisserie chicken, cut it up and use it in recipes in lieu of cooking chicken or slice it and use it on salads for lunch

c.  Buy vegetables from the freezer section that you can steam in a bag- i.e. -you throw them in the microwave and move on with your life…

d.  Buy frozen, already-chopped onions and use them in recipes as necessary.

e.  If you don’t have time to make your own sauces or have no desire to, buy organic!  That way you know you are not eating a bunch of extra, harmful crap.

6.  Choose 2-3 meals that you want to make for breakfast, lunch and dinner, respectively.  Alternate them throughout the week – this way you aren’t making 7 breakfasts, 7 lunches…etc…

7.  If you don’t have a lot of time, it’s okay!  You can still meal prep!  You can do as little or as much as you want in the allotted time you have.  Here is a chart that I have found SUPER helpful.

Happy meal prepping!!!

These are the meal prep containers that I use and love!!

 

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