- When it comes to meal prepping, I like to start out by dividing my animal proteins. That means that my beef, pork, chicken, salmon all get divided into two day portions. I buy a bulk bag of chicken breast but I have found that fresh beef, salmon, and pork is cheaper and freezes and thaws out perfectly! If I buy ground beef (which goes perfectly with corn tortillas) I cook and season the meat before freezing it. Then, whenever I want to cook it, I just heat it up on the stove top and voila!
- Buy fresh and frozen produce. I like to eat the fresh foods first and then dip into the frozen stockpile. While it is tempting to devour the edamame immediately, I know that I have to finish my fresh green beans first.
- Cook your vegetables and carbohydrates. My grainy sides usually consist of brown rice and more brown rice. I always cook more vegetables than grains since I love having a colorful plate.
- Portion out your plate! I am not sure what dietary restrictions or plan you are on but the key step in meal prepping in putting all that delicious and healthy food into Tupperware! Storing it makes it super convenient to grab and eat on the go and it might prevent you from overeating.
- Don't forget to prep your snacks too! Things as simple as portioning out nuts in a sandwich bag or making smoothies/juices ahead of time makes it easier (and cheaper) to get through the next day. If you don't know what kind of snacks to prep, below are some of my favorites
- Mango's and berries
- Bananas and crunchy peanut butter
- LARA bars
- Kale juice (recipe below)
|Homemade kale juice|
Kale Juice Recipe
-1.5 C green tea
-1/2 bunch of kale
-1 extra large green apple
-splash of fresh lemon juice to taste