How do you prep for a healthy week?
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Anonymous
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I mean specifically. Last week I made a huge batch of fiber and vegetable filled soup and having that for my default lunch was so convenient. I am thinking of prepping lunches some how this week again. I WAH most days and used to make a big salad everyday and it was my healthiest meal of the but since I switched to a new roll I’m basically on the entire day. I am going to try to block 30 minutes to eat each day but leisurely putting together a delicious salad is just not going to happen. Do you guys make a big batch of something? I know people prep vegetables for the week and I have done that too but honestly a lot seem to smell a bit after a couple weeks.
Truly interested in how people do this- I have young kids so am not interested in spending hours every Sunday but do want to set myself up for success a bit. |
Anonymous
| Trending in TikTok - ordering chipotle catering for meal prep. $120 for 10 meals |
Anonymous
That's not really healthy though. |
Anonymous
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I don't necessarily meal prep - as in portion out specific meals for each day, but I do try to make food I can use throughout the week. Chicken and roasted veggies can be used in a variety of ways, I cut up and wash fruit and make fruit salad etc.
Recently I made harvest bowls (based on the sweet green ones) - on Sunday I roasted sweet potatoes and broccoli, and made wild rice and chicken - I have a ninja speedi so I could actually do all this in one go but you could obviously do this with your oven and stove. I made a homemade balsamic and kept that in a bottle in the fridge. When I went to make lunch I just assembled it with the kale, apples, almonds and goat cheese. It was so good I did it again later in the week. In terms of things spoiling, I don't try to make things last all week - you can also do a mini prep later in the week. |
Anonymous
This is OP- those bowls sound SO good. I actually have the stuff to make a couple. Maybe I’ll focus on preparing for M-W and then buy a big salad on Thursday and be a bit flexible on Fridays (typically a slower day for work). That sounds more manageable than having 5 prepared lunches every single week |
Anonymous
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I don't really try to have a single lunch item but make sure I am stocked with grab and go veg and protein options, so usually:
-hard boil eggs to keep in the fridge -prep carrot sticks and sliced bell peppers -buy persian cucumbers (the little ones), cherry tomatoes, salad kits -chop broccoli into bite-sized pieces that I can blanche quickly -buy greek yogurt, low fat cottage cheese, protein powder for shakes, cans of lentil or bean soup that can be quickly microwaved -cook a protein in bite sized portions -whole grain tortillas that I can throw the above things into (I often do protein + scoops of a salad kit for a lunch wrap) or cook a small pot of brown rice that can be added to soup/salad on days I need a bit more On days that I am really busy I will do more 2-3 small meals instead of a lunch, so having the above helps. |
Anonymous
| I do the big batch lunch that you did last week. Basically every weekend I make a big batch of soup, chili, or something similar that keeps all week, is hearty and filling, and microwaves quickly and easily. I usually pair it with whatever type of fruit is in season. It can be a little boring at times, but on busy days, I’m always grateful to have something fast and filling ready to go. |
Anonymous
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You can prep salads in glass mason jars for a couple days and dump into a bowl at lunch time. Including chickpeas and seeds. I make tuna salad and put it over spinach and arugula often.
Making a big portion of black lentils and adding pre chopped cucumbers, feta and parsley is a nice cool salad. Or you can reheat the lentils quickly to room temp. Some days lunch is a big bowl of good cottage cheese with chopped strawberries. |
Anonymous
Protein, beans, salad, guac, veggies, rice It's as healthy as you want it to be |
Anonymous
| I buy salad ingrediants. To have lots of different things, I end up buying enough that I need to have salad every day for lunch. It is not the exact same as the protein is usually left over from dinner. I hate to waste food so it keeps me eating salads every day. |
Anonymous
| I often make quinoa with roasted vegetables on top and a little salad dressing. Sometimes, I add some chopped lettuce for crunch. To make ahead, I cook everything separately. My vegetables of choice are broccoli, peppers, tomatoes, an onion and a few carrots (basically, I empty out the frig). I eat it all at room temperature. |
Anonymous
| I don’t prep a week ahead but I do make my meals ahead of time on work days. I work a 12 hour shift tomorrow so all 3 meals will be at work. I keep Trader Joe’s egg bites at work and have one of those with a vegan breakfast patty pretty much every work day. For lunch I start with a bagged salad, I add cucumber then protein, either chick peas, black beans or rotisserie chicken. I put all that in a Tupperware so it’s ready. For dinner I have salmon, mashed potatoes, broccoli. We had that for dinner yesterday and I made extra on purpose. I will have it tomorrow for dinner and Tues for dinner as well. |
Anonymous
| I love weeks where I have the foresight/energy to plan. My best weeks I have a soup, roasted veggies, salad kits on hand. My worst weeks I’m eating quesadillas at every lunch. Somewhere in between are weeks I’m too busy to do anything and subsist on core power shakes, skinny pop and cashews. |
Anonymous
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Generally having a menu and prep work helps. But, I do not cook dishes fully and keep a week's worth of food in the fridge. Not every thing taste good after being kept in the fridge.
Also, I need a lot of variety and I will get bored eating the same soup every day. So, I eat mostly freshly made food and I cook lunch and dinner in early morning. |
Anonymous
| I like to make big batches - cauliflower fried rice, add chicken for protein, lentil/butternut squash stew, etc. I make a bug batch on Sunday, put into containers for the week |