Living in a world of perpetual busyness means that finding the time to eat healthy and workout isn’t always an option. After all, why spend 30 minutes preparing a meal when you could get one from McDonald’s in under three minutes? It’s a dangerous habit to get into, which is why meal prepping, the act of cooking meals in bulk, not only saves you time during the workweek but it also helps you stay on track with healthy eating.
Start by planning your meals out.
Having a balanced diet is the key to living a healthy life. Meal prepping gives you complete control over your weekly food intake, so you more easily pass on those tempting fast food meals. There’s no denying that this new way of eating takes some thinking and recipe research, but planning your meals helps you eliminate unwanted processed and unhealthy foods from your diet.
Consider this nutritional steps when meal prepping:
- Protein options: protein is a must-have dietary staple, so take this into consideration when you meal prep. Try thinking of recipes that incorporate your favorite protein sources, such as chicken, turkey, fish, ground beef or eggs.
- Starch options: keep your body fueled and happy by adding some complex carbohydrates in your diet, like quinoa, brown rice, pasta, potatoes or sweet potatoes.
- Vegetable and fruit options: there’s no denying that the key to a healthy diet is incorporating fruits and vegetables, and meal prepping should be no different. Focus on what veggies you’d like to incorporate into your meals, such as broccoli, mushrooms, kale, green beans and asparagus.
Once you’ve planned all your meals out and ran out to the grocery store, the next part is the actual prepping.
Unfortunately, cooking a week’s worth of meals is going to take some time. To help with this, be sure to select a meal prep day with some free time available (Sunday is usually popular) and ensure you have clean, sturdy containers that are ready to use.
Cook your proteins first and be sure to figure out which meals are best for freezing or refrigerating. Meals scheduled for later in the week should be stored in the freezer to keep from rotting. After cooking your vegetables and starches, you can store your meals away.