HOW DO I MEAL PREP!? For obvious reasons, planning is key when it comes to meal prepping. Keeping things organized will make for the quickest and easiest prep. First things first, decide on what your nutritional goals are. Your meal prep is going to be significantly different if you’re an 18 year old girl trying to get healthy vs. a 32 year old guy trying to get in those gains or a family of 5 like us.
Decide on your meals for the week before you hit the grocery store so that you know exactly what you need. Things can start to taste ‘bleh’ if you’re eating the same meal every single day of the week. A good way to start is to create a combination of 1 Carb + 1 Protein + 1 Green. You can obviously alter this if you’re on a low carb kick and whatnot. Here are some general ideas:
Carbs: Quinoa, Brown Rice, Sweet Potato, Lentils, Whole Wheat Pasta
Protein: Chicken, Turkey, Meatballs, Lean Beef, Salmon, Tuna, Eggs, Beans
Veggies: Broccoli, Green Beans, Brussel Sprouts, Snap Peas, Kale, Spinach
How many people is this for? This is 3 days worth of lunches for 4 people + 1 week worth of granola bars for 4 + 1 week worth of washed and cut veggies for salads, stirfrys, and munching. The cut veggies are primarily used for dinners and salads. It’s quick and easy to prepare meals when all your ingredients are prepped and it’s just a matter of tossing them in.
How do you store everything? / Where did you get your containers? I use food containers that I bought from Amazon. They are reusable, microwave and dishwasher safe, and BPA free. Here are a few options