Only half a year ago I begun working a Monday to Friday, Dolly Parton 9-5 (my actualy 08:30 to 17:30 hours don’t make such an epic tune). I hung up my waitress’s apron as well as the daily pasta and pizza. As much as I miss just this, I was glad for the change of scenery that meant a chance at getting back to my healthier food choices. Yesterday I had an epic morning full of food prepping, making meals I’ll be taking into work for the next couple of weeks. If you’re wanting to take healthier meals into work, I find food prep to be particularly helpful. Here’s how to meal prep and keep up with it.
How to meal prep
- Start your new life full of meal prepping by making a good few different meals; start with 7-14 meals to stack away for the future. By having loads of meals ready and waiting, you can ensure it’s easy to stock up by, once or twice a week (rather than infrequent bulk-batch making), adding to this collection slowly, by…
- …Making a few extra portions when you’re cooking dinner in the evening. Once cooled, pop two portions in the freezer and the other in the fridge for lunch or dinner the next day.
- Stuff the meals with as much fruit and veg as your trusty Tupperware can manage. Meal prepping is a great way to keep an eye on what’s going into your meals. If you’re completely controlling at least one meal a day, you can ensure you’ve got a decent portion of the fruit and veg we humans require.
How to keep up with it
- Set a morning or evening aside when your freezer starts looking deprived of freezing cold, labelled Tupperware boxes. Go shopping or get the delivery ordered for that morning or evening. Once you make your first set of meals, it’s easy to keep going until you have even ten to fifteen boxes full of food.
- Label every meal you put into the freezer with the date it was made and how many portions is in that box. This way, when you scramble through your freezer, you can keep track of what you should eat first or what suits your evening; for example, if you’re spending the evening with a friend, use up a two portion spag bol. Labels make it easy to track when you’re going to run out of a particular meal and you can make another few to replace it.
- Plan your meals for the week! I don’t think this should be super rigid; it isn’t for me, anyway. Planning your meals, however, is a good way of holding yourself and your meal prep accountable. You can work out what you need to make more of and what meal prep needs to leave the freezer and see the light of day.
Not only has meal prepping kept my meals healthy, it’s made my evenings after work incredibly easy. If I’m heading to the gym straight after work, it’s comforting to know I’ve got a chilli waiting for me, defrosted that morning and afternoon. When I am keeping on top of meal prepping, my evenings after work are a lot simpler.