Food prep is a huge part of eating clean MOSTLY at your lunch time! Here are a few reminder tips!
- Hard boil a dozen eggs.
- Steam 2 bags of kale.
- Saute one head of chopped cabbage in coconut oil.
- Roast diced squash.
- Roast 6-12 sweet potatoes/yams.
- Saute 2# of ground meat (beef, turkey, pork etc)
- Slow cook 2-3# of chicken breasts or pork loin in the crockpot with sliced onion and peppers, a can of diced tomato and spices. Shred the meat when it’s done cooking.
- Cook in a couple big batches. I do one big cooking day on Sunday and another small one during the week. The rest is heat and eat.
- Make staple items like cooked veggies and meats which you dress up with different seasonings and spices.
- Invest in an army of proper storage containers. It will keep food fresher longer than flimsy plastic wrap on top of a bowl! My favorite is Glasslock Snapware (online here or at Costco). It does NOT leak, and I prefer the idea of heating up glass better than plastic.
- Wash and prep produce as soon as you get it home from the market (ex: slice or dice peppers, dice onions, etc) and store in individual containers.
- Portion out all lunches, for example, for the week at one time.
- Freeze extra portions if you make too much (works especially well for crock pot or casserole type recipes).
- Keep a running shopping list on your phone so you can easily edit.
- This sounds obvious, but don’t do a task twice if you don’t have to. Go through 6 hard boiled eggs a week? Do it all at once instead of 3 now and 3 mid-week. Learn what quantities work best for you and stick to them so you can go on autopilot at the market.
Devote a few hours one afternoon each week to food prep. It gets a huge chunk of the week’s cooking out of the way!!! These tips will help make your life easier and eating clean a guarantee! Try some of these if you’re feeling stuck in a rut!
Amy Approved = Creating Harmony through Fitness & Whole Foods
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