It’s that time again…the weekend is winding down and Monday is right around the corner with one question lurking in the background….am I ready for the week?
You know you want to eat healthy, but oh the work for all that meal prep. You get tired just thinking about it! It is the weekend after all…
Well, read on for 5 tips to help simplify the process, and hopefully make the task seem a bit less daunting.
- Start with simple flavors – sticking with basic flavors when cooking in bulk saves time and gives you the freedom to flavor your meals throughout the week. If everything is cooked with somewhat basic flavors, (grapeseed oil, salt and pepper for example), you have the flexibility to adapt your basics to match any flavor profile -you could have Mexican one night, Asian another, Italian another night, and so on.
- Have a set grocery day – It sounds so basic, but get in the routine of getting your groceries on the same day each week. Be consistent with this and you will force yourself to make good on that weekly grocery purchase. A guilty pleasure of mine has been the grocery delivery service of Amazon Prime. The down side of this service is that your ‘shopper’ at the store, will never be as good as you as picking out your tomatoes, etc. However, for me the trade-off is huge as far as resisting temptation in the store, and the hassle of traffic, parking, etc.
- Don’t wing it at the grocery store – far too easy to get off the reservation on that one. Have your plan, put your blinders on, and stick to it!
- Prep your carbs in bulk for the week – in our house, I like to make a big batch of rice, cook a big pot of pasta, and grill a few potatoes. During the week, this translates to a small lunch portion of carbs for each day of the week, and covers dinner carbs for the week as well. Steamed brown rice becomes stir-fry, pasta gets ‘gently’ sauced, potatoes go in soups, salads and breakfast bakes.
- Leave the food snobbery at the door – realize from the getgo – healthy eating, and a tiny waistline do not come with 5 Star Michelin meals 5 days a week, unless you have a paid chef and nutritionist on hand. Learn to be okay with simplicity for the bulk of your meals. Food is fuel, and that’s okay. In time, you will get more efficient and your skills at working with simple ingredients will shine. Save your Bon Apetit cooking adventures for your cheat meal. Enjoy them, savor them, and then get back to it. Your body will thank you!