Meal planning can seem daunting, especially on a Sunday afternoon when you just want to relax and enjoy the day before another week gets crammed down your throat. Fortunately, I have some good news in the form of advice on how to meal prep in a quick and painless fashion.
When starting meal planning think of the ingredients you’ll be using, can you use them in multiple dishes? If so, this will save you time at the grocery as well as your pocketbook, this will also help cut down on the waste or finding a rubbery wiggly carrot or beet in your crisper drawer a month later.
Start simple, your favorite meals perhaps, if you’re trying to go healthier do a little at a time don’t make a meal you probably won’t enjoy but you think is good for you, this will deter you from wanting to meal prep thinking it was just a waste of time.
Quality meal storage containers is a must, glass is always the best choice, easy to grab take with you to work or just place into the oven when you get home and let it warm up. Plastic containers work fine when in a pinch, most stain easily and just aren’t as eco-friendly.
Make sure you have the right equipment, when writing out your menu ask yourself “do I have all the equipment I need to make this hummus?” a great way to get discouraged into meal prepping is going in full steam only to realize you don’t have half the equipment you need.
Do all your shopping on one day, and all your prep on one day, they can be the same day if it’s not going to overload you, the key is to not get frustrated or in the mindset of “I don’t want to do this”.
Think about the time it will take to cook the meals your prepping, then put in a list the dishes from longest cook time to shortest and begin prepping the longer items first.
Make sure you have the basics on hand, salt, pepper, olive oil, avocado oil, it can be easy to overlook these things because they are always there/on hand, however it doesn’t hurt to check and make sure, so you don’t have to make another run to the grocery.
Another option is to just cook off your proteins and grains (half cook on the proteins we don’t want them to get over done) enough for 3 days, then all you need to do when you get home is finish heating them through and add some vegetables.
It's okay if you don't have time to do all of the meal prep - we can help to whatever extent makes sense for you!
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A personal chef