By: Jenna Martindale
I’m not saying you don’t have will power. I’m saying I don’t have will power. Like any. So prepping my meals is the one thing that makes a huge difference in my success, (or failure) in maintaining a healthy meal regimen.
Surprisingly, meal prepping takes very little time once you develop a routine. I’ve gotten a week’s worth of meals prepped in just over an hour before. Does anyone else try to PR this “for time” task?
Think about it this way… you can spend a few hours each week to prepare yourself for a week’s worth of success & progress. And you won’t be sorry.
Give me six hours to chop down a tree and I will spend the first four sharpening the axe.
― Abraham Lincoln
1. Plan your prep.
Don’t just mosey through aisles aimlessly. Plan a few meals, make a list, and stick to it. Kind of. Don’t be afraid to modify your list if you find things on sale.
2. Prep on the same day you buy your groceries.
You’ll want your produce & meat to be fresh. I don’t even get my groceries into the refrigerator after grocery shopping. They go straight to the grill, stove top, pyrex, etc.
3. Get familiar with the butcher counter.
Buy fresh, local proteins from the butcher counter. Every time. If you can get a laugh from the butcher because he’s now asked you, “what else can I get for you” 7 times… all the better, (happened to me today).
4. Buy what’s convenient, (and on sale).
I buy vegetable kabobs & grilling veggies at the butcher counter because I can throw it all on the grill along with the meat. Zucchini and sweet peppers are really easy to chop up and throw in the frying pan with some seasoning and those shrimp skewers, (that were on sale). Whatever you do, just mix it up. Don’t steam broccoli to eat with your chicken everyday just because it’s the most convenient option. You’ll hate yourself.
5. Spice it up.
No really. Find an all natural spice that you love and season your meals to your liking.
6. Don’t forget the fat.
Healthy fats need to be a part of your life. And your prepping. Coconut oil and grass fed butter are my go-to’s when I’m frying up vegetables or prepping a breakfast casserole. If I’m trying to cut back on sodium I’ll just add half an avocado to my meals instead of spice.
7. Invest in some tupperware.
Zip lock containers are great. Pyrex gets too heavy in a lunch bag. Buy a variety pack so you have sizes for entrees, snacks, and extra veggies.
Take what you want, leave what you don’t but before I go, here’s one more tip: I don’t like to prep for more than 4 or 5 days for two reasons. (1) It freaks me out to eat food that was cooked more than 5 days before. And (2) I usually have at least one day when I’m literally unable to microwave and sit down to eat my meal so I’ll grab a salad or sushi one day a week.
Happy prepping, kids.
Share your tips so we can all be as prepared as Abe with a really sharp axe.