FIT TIP: Prep Your Meals and Eat Better All Week
Eating healthy doesn’t start with a magic pill or protein bar – it starts with your very own kitchen. That’s right, homemade meals take a little extra planning, but you can end up cutting calories and adding more nutrients if you do it yourself. And don’t forget about the money you’ll save.
Here’s the battle plan:
Designate one day as “Plan and Prep” for the entire week. (We’re partial to Sundays.) Make a list of your future meals and the ingredients required for the entire week, and then go grocery shopping. When you get home, it’s time to prep. Here’s my advice:
• Make sure you have Tupperware, an insulated lunchbox and even a slow cooker (or Crock-Pot) – it’ll make the transportation and preparation of food that much easier
• Grill or bake a week’s worth of chicken breasts
• Fry up ground turkey or beef that you can throw in eggs and pasta sauces
• Make a batch of quinoa or brown rice to use for breakfast porridges, salads or side dishes
• Hard boil a dozen eggs for on-the-go protein snacks
• Slice and dice a week’s worth of fruits and veggies for stir-fries, salads or just easy snacking
Use Your Slow Cooker:
If you’re okay with eating the same food a few times a week, start the slow cooker overnight on Sunday and portion into individual containers the next morning. Make a versatile meat like pulled chicken or pork to use in a variety of styles: sandwiches, salads, pitas and pastas.
Packing a healthy lunch is easy. Toss a grilled chicken breast, a cup of quinoa and veggies into a container to heat up at work. If you’re looking for a grab-and-go breakfast, freeze a few individual smoothies on Sunday and grab one each morning on your way out the door. Happy eating!