The Basics of Meal Prepping
In my mind meal prepping means healthy food consumption minus the day to day decisions and time around food prep.
Meal prepping for me only works if the food you are preparing is 100% what you should be eating. In my mind unhealthy casseroles don’t count, regardless of the amount of leftovers.
Often in my office I am asked how do I meal prep knowing as much as I do about food nutrition and health? Each and every time I meal prep I take 3 variables into consideration- Protein, Fat and Micro nutrients in Vegetables. I then create a theme using these ingredients that allows me to mix and match meals.
- Protein: Pick 1 for the week (Chicken, beef, quinoa, turkey, eggs)- you can add spices and sauce to mix it up. I love that I can use my pressure cooker, crock pot or simply roast chicken breasts in a flat pan at the beginning of the week, or on a Sunday to use for lunch or dinners. Protein can also be added to a simple salad and can be easily packed for on the go meals!
- Fat: Healthy fats are necessary for meal prepping- think Kerrygold butter, a good grass fed better is a great way to finish off cooking your protein. Mix in collagen to your sauces and soups! I love hiding things so that mid day I am not thinking about how I am going to get a good healthy fat into my day. Cook your meat, fish or vegetables in coconut oil, not only will it taste delicious you will be fueling your body!
- Nutrients in Vegetables: I like to think about my meals looking like the rainbow! Vegetables allow you to fill your plate with colorful, amazing food that fuels you for the entire day! Vegetables are easy to roast in the oven, saute or simply eat raw. The only thing I am careful of is not over consuming to many starchy vegetables.
Other helpful hints I learned over the years:
- Cut and make all at the same time- if I’m elbow deep in meal prep there is no reason to save some of the food I bought to meal prep at a separate time, do it all at once!
- Prep all salad ingredients as well- hard boil eggs, make quinoa, crush walnuts/almonds- currently I buy the organic arugula that I literally can grab by the handful and toss in a bowl. This has helped me to get back into salads and arugula can last a really long time!
- Prepackage as much as you can especially if you are taking it for lunch or you eat a lot of meals on the go. The goal is to make the grab and go stress free and healthy!
- Freeze cut up bananas as a quick snack to go
- Keep snack mix (choose carefully), nuts, etc on hand for in between meals. I am a huge fan of fresh, whole ingredients, limiting snacks that aren’t quite potato chips is also helpful- small choices make a huge difference (if you have kids- you are leading by example)
- Keep apples everywhere! Jamie leads by example on this one- great snack for the kids and dogs, great to add to salads, easy to store and grab on the way out the door.
Have fun with meal prepping and don’t get too hard on yourself when the family doesn’t love a meal! Hint: there are meals they won’t like even if you hadn’t meal prepped it prior. The goal is to take the guess work and stress out of feeding your family healthy food. Let the oven, crock pot or instant pot do all the work while you enjoy the benefits! Bon Appetit!
