Meal prepping is not for everyone but prepping in some form can help you relieve a whole lot of stress and make better decisions during the week.
I’ve been at both extremes, from having nothing prepped to having everything prepped for the week, and I can say from experience I am not a fan of either. Having nothing ready to go when I come home from a long work day is stressful but having two day old soggy vegetables in tupperware is far from appetizing. And I am a big believer that you should always enjoy the food you eat.
I want to give you insight on how I found an in between way of meal prep, moderation meal prep if you will, that takes loads of stress off me during the week. Especially when the last thing I feel like doing is cooking or stopping to get food after work.
On Sunday, I prep part of my food at the same time. Here is an exact example from this past weekend.
I baked some chicken in the oven, lightly seasoned with salt, pepper and garlic powder.
I was feeling extra motivated and decided to make pork stuffed cabbage, that cooked in the crock pot all day long, to eat Sunday night. Simply rolling the pork mixture in cabbage leaves is enough to make me feel a bit fancy, as you can see by the top 3 images. You can get the recipe here.
When that was in the crock pot I chopped up the cabbage because I knew if I didn’t do it then, it would not get done.
While my cutting bored was out I imperfectly diced a couple sweet potatoes to easily pop in the oven to bake later in the week.
By this time my chicken was out of the oven and cooled. I diced it up and put it in a glass tupperware for salads, sandwiches, rice and chicken bowls, etc.
There ya go! I plan to have the left over pork/cabbage tonight and I will simply roast my sweet potatoes in the oven prior. Tomorrow I will will probably use some chicken for lunch, in form of a rice bowl, and for dinner in form of a salad.
For later in the week I also have:
- frozen turkey burgers
- already shredded brussel sprouts to roast
- microwavable broccoli that I can add some butter and seasonings too
- pre cooked brown rice
- eggs for an egg and veggie scramble
- protein bars, fruit, nuts, and chocolate for snacks.
I keep my prepping and cooking time to a minimum and also have back up options for quick go-to meals. If you find you are constantly making poor food choices, I highly encourage you to give it a try and find out what works for you. This is all part of my philosophy with YOUR Meal Design, which is a 30+ page guidebook to creating your,own, unique, rules, when it comes to eating, coming next month.To receive more information and to be notified when it is available, get on the wait list here.
Also, I would love to hear from you! Do you meal prep? And if so what is your plan?