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Meltdown Meal Prep

January 4, 2016

“Failing to plan is planning to fail”.  This may sound harsh, but it is SO true, especially when it comes to preparing your meals in advance.

Meal preparation can mean different things to each person, so it is important you find a routine that works for you. It should save you time in the kitchen and make it easier for you to eat healthier during the week. You may need to go through some trial and error to find a routine that fits your lifestyle and food preferences.

Before beginning any meal prep, make sure to have a plethora of tupperware containers on hand, you are going to need them!  We suggest buying tupperware of similar sizes/shapes so you can easily stack them in your fridge, making your meal prep more space efficient so your fridge doesn’t become a war zone of toppling tupperware containers.

CLICK HERE to purchase this 42-set of tupperware for just $19.99!
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Plan: Before physically starting to “prep” your food, the first thing you need to do is PLAN. If you are just starting out with meal prep, don’t overwhelm yourself. Cooking an entire week’s worth of meals is a big task and even the best of us can struggle with that. Ensure that your planning schedule is manageable. Stick to a few days at a time to help you familiarize with the process.

HOW TO:
– Pick one day a week as your “plan and prep” day
– Grocery shop on this day as well!

Prep: There are so many ways to prep your food! Try to incorporate as much variety as you can so that you don’t get bored of eating the same thing each day. This can be as simple as switching up your spices or protein (ex. swapping your chicken for fish) every few days.

HOW TO

1. Peel, chop, cut all raw veggies for the week to put in lunch or to have as a snack
(Healthy choices are easier to make when they’re ready to be eaten!)
2. Repeat the process for any fruit that requires cutting to be eaten
3. Prep your protein/meals (see below)
– Make specific meals to eat as alternating left overs
– Make items to store in the freezer and eat at a later time
– Make your meat “basic” to be used in a variety of ways through out the week

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Cooking: For example, you can marinate your chicken breasts, salmon; turkey burgers, etc. place them in the freezer, and defrost when you’re ready to use them. Also, if you know you will be making a meal that requires a lot of chopping, you can do this in advance as well. This will save you a lot of time and stress!

Have you registered for the Meltdown Challenge?  CLICK HERE for access to meal plans, shopping lists, and fat burning workouts.

TEXT HERE

10 responses to “Meltdown Meal Prep”

  1. shae wright says:

    This is my biggest struggle!

  2. Peggy Rawlins says:

    I do all the prep work for the weeks’ lunches and breakfasts on Saturday and put them in containers I can just grab each morning. I had a set of glass glasses with lids that are perfect for egg dishes and oatmeal. I find I have a better variety if I do them all together and make each a little different!

  3. Julie Dunford says:

    Preparing my food has helped a ton.

  4. Vicki Coon says:

    On Day 4 menu, it lists BBQ dressing. Is there a recipe for this?

  5. Vicki Coon says:

    Hi – FYI
    I printed off Week Two menus and they are VERY small from Week One. I tried copy and paste and the format does not carry over and I am not seeing a way for me to change the font size.

    Just wanted to let you know. I will copy with increased size for this week. : )

  6. Vicki Coon says:

    Thanks for the BBQ response. Much easier than a recipe!! lol

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