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As a dietitian-to-be and a trainer, it’s pretty clear that nutrition is important to me. I don’t necessarily “meal prep” by cooking all day Sunday or Monday and storing everything in a hundred containers in my refrigerator, but I don’t cook every night either. I do, however, consciously choose what I’ll cook 3-4 times a week and I will cook just enough to have some for the meal and 2-3 additional meals. I’m going to start by sharing a meal below that is so easy to prep, so healthy, and last for days after you make the first batch. It’s basically been a weekly staple for months.
Let’s talk about meal prep for a second, though. First, I love the idea. It’s absolutely handy to have prepared (healthy!) food on hand when you want to reach for an unhealthier choice. The problem with meal prepping is that it’s really only suitable for the select few that are so dedicated to their training and lifestyle that they are okay with eating the exact same thing for breakfast, lunch and dinner for 5-7 days in a row. This is not most of us. If you make a tray of ever-popular egg muffins on Sunday, are you going to want the same egg muffins come Friday? Probably not. They are probably weird and slimy now. I’ve heard a lot of people say that they just get sick of their meals and end up throwing the rest out in favor of something else. So instead of diving head first into a week’s worth of broccoli, chicken and brown rice, my suggestion is prep for only a few days at a time! This will help you get used to the idea of meal prepping and relying on food you already have. It will also help you not to get bored. Then one weeknight you can spend making a big batch of something else. If you want to, you will make the time.
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