Meal prep: #1 key to success and maintenance

Being prepared for your week ahead can take the thinking out of it after a long day at work or running around after kids, it reduces those moments when it all seems to much so we go for the easiest option – which is often not the healthiest.

Plan your week ahead

What you’re having and when (taking into account your week ahead) – choose appropriate meals around your schedule

Make a shopping list so that you’re organised to implement your weeks plan – this will also reduce wastage and avoid unhealthy impulse buys.

Incorporate meals that will provide leftovers for lunches or another meal.

Pre-prepare whatever you can

If you can, set aside some time (maybe 2-3 hours) over a weekend to prepare some food for the week. This could just be making a frittata for lunches through the week

Pre--wash and chop your veggies and store in a container ready to cook.

Cook extra meat at dinner time that can be easily incorporated into a simple salad for lunch the next day.

Organise your breakfast and lunch the night before – less to do in hectic morning routine

Keep it simple

Simple is just as healthy – less ingredients, less stress and less prep

Try some of our easy recipe ideas, click here

Freeze, freeze, freeze

Where ever possible, make extra to freeze – this will mean there is always healthy meals on hand. Curries, stews, soups, frittata all freeze well

Frozen veggies are just as good as fresh – keep some steam bags of frozen veggies in the freezer. These can quite easily be turned into a simple, quick, and nutritious meal.

Create frozen “building blocks”. Freeze in large ice cube trays different meat sauces, pastes, stocks or cauliflower puree for a simple way to flavour or jazz up a protein and veg meal. For example a stir fry mix with some stock, chilli, ginger, garlic, herbs, spices, coconut amino sauce to throw into a saucepan with come chicken and vegetables.

Like these ideas? Why not learn more by joining our next 8 week LCHF online program, click here.

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