Meal Prepping

I have found that meal prepping is so important.

Like.

SO IMPORTANT.

It makes lunchtime easy and keeps me from giving in to temptations. Most people don't want to waste food if they brought it, and when you know you already have something healthy in the break room, it makes it easier to say no to Taco Tuesday in the cafeteria. I won't even try to convince myself "I'll just eat my lunch tomorrow" because I know myself, and I definitely will not eat it the next day. The vicious cycle will take over, so I better just stick to it!

I usually prep twice a week, but I only do lunches, and sometimes breakfast. For lunch, I make about 3 days worth of food, because I'm kind of weird about eating left overs and anything past 3 days old, I get grossed out when I try to eat it. I

Lately I've been sticking to chicken breast and veggies for lunch. I buy the French Onion Lipton Recipe Secrets and mix it in water, then boil the chicken in it. It gives it a pretty good flavor, because bland chicken can be hard to eat if you aren't used to it. I never did, so I steadily use the broth. If you aren't on a low-carb diet, you can use the broth for your rice and it's reaaaaally good! (can you tell I'm starting to miss my carbs? haha!) Then I'll cut up my chicken into small pieces for easier measuring, and give myself about a cup.

For my veggies (because you need fiber!) I always buy frozen. It just makes it way easier on me, and I know that I'll eat it. In my opinion, you can never go wrong with frozen vegetables because they freeze them right after it's harvested and washed, so you always get them fresh! A lot of people don't like frozen vegetables because they say they "taste frozen," and honestly, I used to think that too! But I guess I've just gotten used to the taste. You can always just make your own fresh veggies, but it's just too much of a hassle for me. And personally, the only canned vegetable I'll eat is green beans. Anything else is usually starchy and has little nutritional value. One cup of veggies is what I'll put in my container, sometimes a little more because no one ever died of eating too many vegetables.

That might not be true, actually. I've never looked that up.

For my breakfast prep that I do sometimes, I make my own rendition of an egg muffin/cup recipe I found on Pinterest (see below!). It's really simple and tastes however you want them to taste. I make mine in a silicon muffin-baking-thing (what are those things called???). If I'm making a dozen, I'll use 10-12 eggs and blend them, add some spinach that I tore up into bite sized pieces, and whatever other ingredients I find that sound yummy! Some people saute any veggies they use, but I only do that if I'm cooking meat too (two birds, one stone). I'm all about saving time. Put them in the oven at 350 for 15-20 minutes, and voila! Once they cool, I'll wrap them in saran wrap in twos so they're ready to go in the morning, and then pop 'em in the microwave for 45 seconds once I get to work. They're tasty, healthy, and usually low carb, depending on what you add to them I guess!


Wanna try? Click here!


Happy prepping :)