It’s cliché but, “Fail to prepare, prepare to fail.”
This saying applies to a lot in life but today, I’m associating it with meal prepping.
Now, I’ve always been one for leading a healthy lifestyle. I’m not going to bore you with the details but, I’ll let you know that I consider myself to be athletic. From playing basketball, soccer and softball growing up to now being a runner, wannabe-yogi and workout video enthusiast, I care about my body.
You get one body in this lifetime so it’s important to treat it with love and care and one way to do so is through exercise and healthy eating.
I’m only human and one of my many forms of kryptonite is my portion-distortion. I love to eat and the more food the better. However, after many years I realized that I simply can’t eat whatever I want whenever I want unless I want to pack on some extra pounds.
One way that I firmly stand behind that has helped me stay honest and stay on track 80% of the time (80/20 rule- 80% good, 20% not-so good eating) is meal prepping for the week.
Now, I’m by no means a body builder who’s eating 10 ounces of lean fish, two cups plain broccoli and a sweet potato five times a day. I’m more of the functional-meal prepper that portions out my lunches.
- Time saver – Let’s face it, you probably wish your mom still packed your lunch. But, since a Lunchables and a Capri Sun are likely out of the equation, it’s up to you to take the reins and pack your own lunch. What I like about meal prepping is that I do it on the weekends. I usually make chicken so I get a bag of frozen chicken breasts and on Saturday night before bed I add it to the crock pot with the seasoning of the week and turn it on low. When I wake up Sunday morning, my chicken is ready and raring to be shredded. On Sunday, I set aside about an hour to cook my veggies and then measure out my chicken, vegetable and carb of the week portions. I usually do 1/3 cup of chicken and 1/3 cup of each vegetable and voila for all five of my containers. Every morning before work all that I have to do is reach in the fridge and take out my pre-portioned container and I’m on my merry way.
- Smart choices – The likelihood of stopping to get fast food during lunch decreases when you’ve spent the money and time preparing your lunches for the week. Not to mention, you’ll already have a smart choice penciled in to your day’s daily menu when you meal prep. So ditch the burger and fries and opt for your healthy pre-portioned lunch.
- Money in the bank – Going out for lunch at work is extremely expensive. You likely can’t go out and get a healthy meal for less than $10 at best. But, for me, when I meal prep I save a ton of money. Here’s a look at an example grocery list. Mind you, these are just rough estimates of the price points. What I’m about to show you is the grocery list that’s split between me and my fiancé!
- 1 – 48 ounce bag frozen chicken breasts – $10
- 4 bags of vegetables – Depending on the sale usually $6-$7
- 2 bags of microwaveable brown rice – Usually $6
So, this means that for a week of meals for my fiancé and me, it’s about $23, divided by two is $11-$12 which averages out to be about $2.50 A DAY for lunch. I challenge you to try to find a lunch spot where you’ll get quality, tasty and healthy food for less than $5. Odds are you can’t and if you do, you’ll be starving in a matter of an hour. I rest my case.
These were just three of the main reasons why I love meal prepping. Stay tuned in the coming weeks for my favorite crockpot recipes that I use to spice up my weekly meals!
Have you always wanted to meal prep but don’t know where to begin? Leave a comment – I can help!