Food
meal prepping
what you need to be successful
Picking your recipes. Before you do, consider
these 3 things:
Choose a meal you’d like to prepare
for — breakfast, lunch, or dinner. Keep it simple
by starting with one you usually eat out or skip
altogether.
Pick a day to do your meal prepping. Sunday and
Wednesday are two common choices.
Det ermine how much you want to
prep. Experiment with prepping for two or three
days before attempting five. You may not like
eating the same thing the whole week.
Make veggies or fruit at least 50% of whatever
you’re prepping and protein and starches the
other 50%. Fresh is best but frozen or canned
varieties last a while, can be more economical
and work in nearly every meal.
The best foods for meal prepping:
Frozen vegetables: peas, broccoli, cauliflower,
Brussels sprouts, green beans, veggie pastas,
cauliflower pizza crust, riced veggies, veggiebased
tater tots
Starchy vegetables: parsnip, cassava, potato,
yuca, taro, parsnip, sweet potato, canned
pumpkin
Stiff fresh vegetables: celery, carrots, bell
peppers, cabbage, radish
Sturdy greens: romaine, green leaf (dress just
before serving)
Whole grains: oats, quinoa, barley, buckwheat,
sorghum
Pulses: chickpeas, lentils, beans, peas
Lean protein: frozen or canned seafood, eggs,
unsweetened Greek yogurt, skyr, reduced-sodium
cottage cheese, shredded cheese, tofu, lean cuts
of chicken, turkey, beef, pork
Whole fruits: apples, bananas, oranges,
clementines, plums, peaches, pears
Nuts and seeds: almonds, walnuts, peanuts,
pumpkin seeds, chia, flax
meal ideas
Kababs –Help you to gage portion and
easy to make in multiple servings.
18 WomanToWomanMagazine.com
/WomanToWomanMagazine.com