Suggestions on Meal Planning and Preparation

Suggestions on Meal Planning and Preparation “By failing to prepare, you are preparing to fail.” Benjamin Franklin Planning and preparing your meals ahead of time (also known as meal prepping) has become a popular foodie tactic used to make meal-time easier,

Suggestions on Meal Planning and Preparation

“By failing to prepare, you are preparing to fail.”
Benjamin Franklin

Planning and preparing your meals ahead of time (also known as meal prepping) has become a popular foodie tactic used to make meal-time easier, cheaper, and healthier. Whether you’re prepping food for an entire week, or just for a few days, meal prep can keep your wallet fat and your waist trim. In this guide to meal planning and preparation, we help to demystify meal prep with our favorite tips and tricks.

Choose a specific time each week for your prep. Put it in your calendar and set an alarm if you need to. Your health is worth it.

Utilize your freezer: prepare large volumes of food at the same time and then store in the freezer for later use. Just be sure to label and date the food that goes into your freezer.

Overlap ingredients, and be a savvy shopper. If broccoli is on sale, choose multiple recipes that call for broccoli. This will save you time and money, all while keeping you healthy.

Double or triple your tried-and-true recipes and store the extra in the freezer. Over time, you will build up an assortment of meals that can simply be thawed and heated for a quick meal later.

Rice your cauliflower and spiralize your zucchini in big batches to stick in the freezer for quicker meals later. Bonus: This will help you save on cleanup.

Utilize kitchen accessories like slow cookers and pressure cookers to prepare large amounts of food with minimal effort. (Pulled pork anyone?) Also, consider sheet pan meals to cut down on cleanup.

Chop your salad ingredients in bulk for the week ahead and store the ingredients in paper towel lined containers (to absorb any extra liquid). This saves time later and ensures a no-excuses approach to getting those veggies in.

Use muffin tins to make perfectly portioned breakfast casseroles (or even meatloaf). Store the serving-sized meals in the fridge or freezer for later.

Make and store your own snacks in individual bags to save money and ensure automatic portion control.

Create large batches of foods you frequently eat. For example, always have a bowl of hard-cooked eggs in the fridge.

Now that you’re armed with all the tips and tricks of the trade, get prepping!

*Individual results may vary; not a guarantee.

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*Individual results may vary; not a guarantee.

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