It’s real easy to fix a meal and just throw the leftovers in a big container and call it a day. However, it’s so much more efficient to have your meals prepped out and ready to go. Meal prepping may seem like a daunting thing from the outside looking in, but today I’m going to show you that it doesn’t have to be.
I’d like to say that I meal prep all three courses, but that would most definitely be a lie. I’d also like to say that I have consistently been meal prepping for a while, but that would also be a lie. I’m just now getting back into the swing of things. So this blog post is just as much of a helpful resource to me as it is to you.
Protein, Grain, Vegetable
Before cooking, I like to pick out a protein, grain, and vegetable. You can obviously go with whatever you like, but these components seem to be a good well-rounded meal to eat during lunch. This week, I chose turkey patties, brown rice and peas.
Plan & Shop
After I pick out the meal, I come up with a recipe or find a recipe online. Pinterest and YouTube are great resources that showcase recipes ranging from Buzzfeed to original recipes from people like you and me. Just like I make the meal in bulk, I try to buy items in bulk to cut down on costs.
When I prep the food, I make sure that it can be mixed with several flavors. For example, on Monday I might decide to eat the meal as I have initially made it. Tuesday, I might want to spice it up and add a sauce to one of the meals. If the meal already has a distinct sauce in it, it’s hard to customize it. So, keep that in mind. I also prep for a few days at a time. It may just be me, but I’m not too fond of eating the same lunch five days in a row. So, I like to make a couple different meals at a time and prep them for the entire week to switch things up a bit.
It’s such an amazing feeling to come home to a portioned meal that you can pop right into your lunchbox for the day ahead. I’ve got to keep this up!
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