If you have been following me for any period of time, you have probably learned I have an extreme love for food prep. But before I go deep into my latest food prep post I want to share my excitement for a recent package I got in the mail!
Time for me to start studying! Even if I don’t start a career as a personal trainer, I’m pretty excited to expand my knowledge of all things fitness!
*Side Rant: I heard horror stories about the USPS within Manhattan before moving here. These stories do not do this hell justice. If you are in Manhattan and have a door man, tip that person VERY generously. This package was deemed “undeliverable” due to some unknown reason. After 45 minutes on the phone I had to literally run to the post office, wait in line for an hour to and pick it up before it was sent back to the sender… This is a successful USPS story compared to my other ones… End rant*
Okay, back to my declaration of love again to food prep. One of the biggest reasons I hear as to why people don’t eat well is convenience. Food prep makes healthy eating convenient, therefore your excuse invalid :P.
I used to prep every lunch for the entire week on Sundays. With my now super tiny kitchen, this is a little more difficult. So now I make batches of plain, cooked meat, grains, and veggies that can be kept in containers in the fridge and adapted easily to make delicious and simple meals.
Get home from the grocery store with some ground turkey? Cook it up right now! You can add this to bunches of meal ideas and since it’s already cooked, dinner will be served in record time! Same things goes with quinoa or rice. I have also discovered steamable sweet potato bags… obsessed!
Another thing I MUST keep in my fridge is a boat load of veggies. I chop a bunch up, put them in a pan, add some water and “steam” them until they get to the desired consistency. (Or you could just eat them raw, but I loathe raw veggies for some reason.) These veggies are ready to be a part of any type of dish.
*Side Note: I do as little seasoning as possible when cooking large batches of meat and veggies for future meals. This way I can customize the flavor later without having any potential incompatible flavor combos.*
So there you go. SUPER SIMPLE! You can do any of this just when you have time, not necessarily during a marathon of food prep.
And while I may not portion out every meal into separate containers any more, I still highly recommend making your lunch the night before. Mornings are hard enough…
What SUPER simple things do you do to set yourself up for success?