Meal prep sounds so easy and straight forward and yet, a lot of us don’t take the time to do it! There are many befits to setting aside two hours on your weekend and prepping the simplest recipes you know, packaging them neatly, storing them in the fridge and just pull them out for lunch and snack so that you know you are ON TRACK with your nutrition plan! So that you know that the usual office lunch of pizza and sandwiches are NOT derailing your efforts to look and feel amazing! And when I say SIMPLE & EASY …. I mean it! Simple cooking, no fuss, no frustration, just cook and pack!
I use my favorite pan seared recipes for the meats, stir fry for the veggies and everything else is freshly packed in snack bags and preserved well in the fridge.
Frozen corn 3 bags, sautéed with salt, pepper, mexican all spices, black pepper and a tbs of olive oil. Zucchini, mushrooms, asparagus – chopped and sautéed with tbs olive oil, spices and add cherry tomatoes at the end.
Next I prep my chicken and fish. I get the thinly sliced chicken breast and sautee with spices on median heat tsp of olive oil until the chicken reaches a beautiful golden color. I cut my salmon in 4 oz to 6 oz peaces and sautee on high heath with spices and olive oil. I love my fish crunchy on the outside and soft and pink on the inside.
This Week’s Food Meal Prep for the 1,200-1,500 Calorie Level (pictured above):
Breakfast (Every day of the week):
Shakeology + 1 tsp PB = 1 red, 1 tsp
Snack (Every day of the week):
2 hard boiled eggs; homemade granola bar = 1 red, 1 yellow
Lunch (M/T ):
Pan Seared Salmon, Corn and Mixed Veggies Stir Fry = 1 red, 1 yellow, 1 green
Lunch (W/Th/F):
Pan Seared Chicken Breast, Corn and Mixed Veggies Stir Fry = 1 red, 1 yellow, 1 green
Snack (Every day of the week):
Honey Crisp Apple; Peppers/cherry tomatoes/cauliflower + hummus; Cup of tea = 1 purple, 1 green, 1 orange
Dinner (different, you can pre make if you like):
Freshly maid daily.
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