Food, Wellness

Meal Prepping like a Pro

October 23, 2016
Realest medium rare patties
Baby soft buns
Veggie platter
Fruit and cheese platter
Yogurt
#friendsgiving #nomnomnom #therewaslotsofmoaning

Tweeted that and someone asked me for some suggestions and voila this post was birthed. Meal prepping is simply planning and making your meals for the week, there by making it easier to make better choices and save time and money in regards to food. I think it’s a great lifestyle skill to have, here are some tips and tricks to help

  1.  Goals: what are your goals? Want to save money and start taking your own lunch to work? Want to plan your meals in order to lose weight? Want to save time spent cooking each day? Whatever your goals are they will drive the decisions you make for the next steps.
  2. Collect inspiration: Usually during the week I’ll see something I feel like eating, that often drives what I’m making the next week, I add things to my pinterest boards, check out my whole30 one, then I plan from there
  3.  Shopping: I love grocery shopping, but I don’t love markets so I’ve devised a plan that has me visiting a market like once a month and then grocery stores weekly. I do my shopping usually on Saturday morning (always eat breakfast first) and I go armed with a plan of what meals I want to make. I have a budget I stick to and any “inspiration” I get while shopping moves to the next week.
  4.  The actual prepping: Whatever meal you make, you want to make enough to eat about 4 times at most. Keeping food in the fridge any longer than this can leave it tasting yuck- we still want to enjoy our food. If your power supply is unsteady you’ll need to plan around that, nothing more painful than food that has gone off. Some meals like chicken, stir fries and stews are very good to make ahead. Sides like rice, potatoes and steamed veggies are great too. Salads though, are often best made fresh or at most the night before as cut exposed vegetables don’t keep for very long.
  5. Variety. I always have one thing I make a big batch of that can be eaten multiple ways. For example I might grill a big batch of chicken to eat on it’s own, put in a salad or have as aside-this is incredibly helpful. I do the same with Vegetable soup (efo)- Eat alone, eat with small eba, have with plantain. Yum yum yum. This keeps things interesting if I get bored. Have one main/soup that can be eaten a variety of ways

Bonus point- I like pretty bowls and dishes, so I buy small containers just for meal prepping purposes, makes the whole thing more enjoyable. I hope this post has been helpful.

Here are some of my recipes that will fit well into a meal prep rotation:

Chicken and potatoes

Banana muffins – great with tea/ coffee for breakfast or a mid day snack

Honey Chilli Chicken 

Meaty Mushroom Marinara

Chicken Apple breakfast sausage

Let me know how, or if you ever meal prep. Do you struggle? Share, maybe we can help one another.

Love always,

Sabirah.

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7 Comments

  • Reply Chioma October 23, 2016 at 8:31 pm

    I’ve just dashed to the shops for minced beef to make “sausages” [Americans. *side eye] for the week.

    • Reply Sabirah October 24, 2016 at 2:31 pm

      hahahahaha

  • Reply Jola October 23, 2016 at 9:58 pm

    I left a really long message before, but I don’t think it went through

  • Reply Jola October 23, 2016 at 10:10 pm

    Anyhoo. Yes to Meal Preps! This has been me for the past month. I’ve packed my lunch to work everyday, and my skin and wallet are happier for it.
    So far, I’m only able to shop/cook for a week because 1. My freezer is tiny. 2. I don’t like to be haunted by food in the freezer-not consumed.
    I made Sweet Potato + Yam + Plantain Pottage,Chicken, Beans and Efo. Will probably take the Pottage twice. Then take Beans and Dodo on one day, Plantain and Efo on the other..and then Eggs and Sweet Potato.
    Can’t even front, Lunch time is a highlight haha.
    Not super keen on the Market either, so I cook Market-related meals every fortnight. Oh and those WheelBarrow traders make it quite easy to get my Fruit and Veg dose everyday.
    Eating right, Meal Prepping etc are all such a huge achievement to me. When you get an Ulcer, your perspective sorta changes. Lool.
    The maybeee one downside of cooking for the week is that my weekend is usually dedicated to shopping /cooking the food. I have only one burner, so ya. It’s a bit of a struggle. Haha. I think I ‘ll just buy a proper tabletop cooker and stop fooling myself. This is Industrial cooking I’m doing here. Haha.
    Okay. Should go now.

    Xx

    • Reply Abby October 24, 2016 at 7:30 pm

      Oh I can so relate to this! I have one burner as well and it’s not been easy. Last week I spent about 3.5 hours making chicken, Efo riro and Unripe plantain porridge for the week.

      I don’t like “market” runs either. Quite boring sometimes.

      I’m on an extended Whole30 with the #100DaysofCL
      Will definitely be trying out your recipes Sabirah.

      Thanks for sharing! Xx

  • Reply Kachee October 25, 2016 at 11:01 am

    I’ve actually started meal prepping consistently and loving it. Like Jola, lunch time is becoming my highlight of the day. Plus I don’t have to go into the kitchen during the week. Bliss! Shared some helpful tips on my blog, in the post below.

    http://www.KacheeTee.com || Bloglovin’!
    10 Really Good Tips For Your Weekly Meal Prep

    • Reply Sabirah October 25, 2016 at 2:24 pm

      Yes! love not having to spend precious weekday time in the kitchen.
      Off to go check out your post!

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