Meal prepping strategy
Friday, August 16, 2024
Meal planning (and prepping) is THE hardest thing for me. It didn’t use to be this way. It used to be so easy for me; every week, I had time set aside to create my week’s menu and prep it. I was so on top of it that I only gained 25 pounds during my pregnancy. I thought I was set!
BUT, when my son was born, everything changed. He was born 5 weeks premature, spent time in the NICU, and was on a triple-feeding schedule for over 4 months (where you breastfeed, bottle-feed, and pump… and then do it all over again). This literally broke me.
Every good eating habit I had went out the window and I was exhausted. Because of this chaos, I gained 45 pounds, and to be honest, I don’t even remember how I used to have my sh*t together before. What I do know is that I have to figure life out again within my new set of circumstances.
What You're About To Discover:
- How I meal prep
- How I store it
- What I want to improve on
How I meal prep today
I used to prepare meals every week on Sunday, but since my husband works on weekends, I’m on parenting duty, and weekends no longer work. Also, having to cook every single week no longer works. So, here’s what I do:
- Simplify menu: I create a very simple menu where cooking is only required for 1 or 2 meals. This week's menu is fruit bowls for breakfast, grain bowls for lunch, and tacos for dinner.
- Reduce anxiety: I cook the week's menu for 30 days! It doesn't mean I'll eat this for 30 days in a row, but it does mean I have a solid backup plan if I don't have time to cook any time soon.
- Breakfast (fruit bowl): No need to cook. I just throw oats, fruits and oat-milk in a bowl.
- Lunch (grain bowl): I cook different grains and legumes to have variety for 30 days. You can use brown rice, quinoa, wild rice, black beans, lentils, chickpeas, etc. For the steamed veggies, I also cook them for 30 days, picking different kinds for variety: carrots, broccoli, cauliflower, etc.
- Dinner (tacos): No need to cook. The filling will be mango, lettuce, and beans. I bought canned beans. If you do that, just make sure they say "No salt added."
- Next week's grocery shopping: Since grains, legumes, and steamed veggies are already cooked, I just need to buy whatever raw lettuce and fruit I'm feeling like eating that week. I might want to add tomatoes to the grain bowl or zucchini. The great thing is that the only thing I need to do now is chop for the week instead of cook for the week.
How I store it
I separate everything by portion in a Ziploc bag and freeze it. For example, for the lunch bag, I have rice, beans, and steamed veggies in a bag for one meal. That way, I just take it out in the morning to thaw throughout the day, and then I add the raw fruit and lettuce I want.
For the tacos, I just open a can of beans, drain it, and put it in the fridge.
The biggest lesson I’ve learned is this: not every meal has to be a complicated Michelin-star-worthy dish. To stay consistent, it needs to be simple, quick, and delicious. That’s it.
What I want to improve on
I’m looking for ways to simplify the process even more. For example, creating casserole-style recipes could help make prepping quicker and easier. I just need to find tips and tricks to make everything so smooth that I don’t skip a beat.
I’ve realized that to stay consistent, especially when motivation is NOT there, I need to keep things easy and simple. Easy does it… every time.
Do you have any meal prepping tips?
Just hit reply and share what’s working for you 🖤— I would love to learn from you to improve my process and make it even easier to stay on track.
Hi, I'm Alejandra
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