Dr. Kristen Mitteness
Meal Prep 101
Updated: Dec 23, 2018
I enjoy cooking. I eat two to three giant meals per day and often make time to cook each one. I'm also only cooking for myself. I know many of you don't have the luxury or even want to live like this, but you still need to take care of yourself. That's where a little bit of planning and prepping comes in. Make your grocery list, grab the goods then carve out two hours for yourself to make everything you need for some delicious and healthy grub throughout the week. No excuses.
Before you begin, you'll need to make sure you have containers to store everything. I prefer glass which you can even purchase at the dollar store (just don't put them in the oven, they will explode, I promise) to reduce my exposure to plastic, but whatever suits your fancy.
You can go about your meal prep in two ways.
1: Choose 2-3 different protein sources (maybe eggs, chicken and ground beef). And cook them all up. Hard boil your eggs or make an egg bake. Roast your chicken whole or bake chicken breasts and turn your ground beef into taco meat.
Then choose your favorite veggies (sweet potatoes or yams, beets and carrots, cauliflower and broccoli) and roast them with coconut oil, butter or olive oil, salt, pepper and garlic or any other spices you like.
Now, at any point in time, you can mix and match your proteins and veggies for quick and quality meals all week long.
2: Find 3-4 recipes that you love, make huge batches of them (enough to cover you for the week) and all you have to do is portion them out, grab, reheat (if you want, I eat my leftovers cold!) and eat.
Here are my favorite recipes for meal prepping:
Asian Chicken Salad (double the recipe)
Garbage Tuna (double the recipe)
Butternut Squash and Pear Soup
Voila! Preparation is key when it comes to making quality food choices. Set yourself up for success and you will be successful.