Need help coming up with unprocessed meals

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pack mason jar salads on the weekend to grab and go. I keep olive oil and red wine vinegar at my office and use that for dressing.

What is the advantage of using Mason jars instead of other containers?

Just that they are narrow and tall and good size for a meal salad. You can layer the ingredients from wettest on the bottom to greens on top without everything getting soggy so that they can be prepared few days ahead. Google has many ideas and tips for these!

[Anonymous]

You can find videos on meal prep on YouTube. They cover the whole process starting from the grocery store to cooking to assembling meals in containers. It’s healthy, inexpensive and easy.

[Anonymous]

Cook large things - whole turkey breast, roast beef, pork roast - in fairly simple ways, slice or chop into freezable portions and then season as you want when you are ready to use. You will also save money.

The above suggestions are good, but I think gyro meat from Trader Joe’s is processed food. And bagged salad.

Just blanch a bunch of green beans or asparagus,, chop your own carrots or lettuce or cukes and make a simple vinaigrette. Add herbs for zing and nuts for crunch..

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pack mason jar salads on the weekend to grab and go. I keep olive oil and red wine vinegar at my office and use that for dressing.

What is the advantage of using Mason jars instead of other containers?

Street cred

[Anonymous]

Johnatan, the best meal my wife made to me for the last month, is Italian waffles, called pizzelles, and she was using great kitchen appliance called CucinaPro 220-05NS ( can be found in here: https://cozyhousetoday.com/best-pizzelle-maker-reviews/ ). It can be portable as well. That's the best appliance indeed.

[Anonymous]

I second the ideas listed. Something that worked for me initially was to keep it simple and eat the same foods initially. I added variety once I’d created a routine. Cooking a large variety on Sundays was initially too overwhelming for me. I make almond butter and jelly sandwiches for lunch if I run out. Keep it simple.

Another big thing for me is to have snacks at the ready. The snacks in the break room or a late afternoon craving for sugar used to trip me off. Now I keep fresh berries, carrots, almonds, grapes, etc at the ready. I also keep protein powder

Finally, drink a ton of water. We often confuse thirst for hunger.

[Anonymous]

Anonymous wrote:Great advice above - I bring a salad/grain bowl for lunch every day (I do carb cycling so a couple days a week I leave out the grains).

My arsenal is:
-grilled chicken
-turkey meatballs (I buy these frozen)
-Trader Joe's cruciferous crunch as a base. It's kale, broccoli, brussels sprouts and cabbage. I love it because it doesn't wilt like lettuce /spinach and it tastes great.
-Seeds of change brown rice and quinoa packets (you just microwave for 90 seconds and you're done!)
-plantain chips for crunch
-nuts (almonds, chopped cashews)
-roasted veg (I batch roast various veggies for the week - broccoli, bell peppers, onions, broccolini, haricots vert all hold up well. Just season with salt, pepper and EVOO and pop in the oven)
-hard boiled eggs for extra protein (I buy the pre-cooked ones)
-Garlic Expressions vinaigrette is excellent
-I also like the Brianna's blush vinaigrette

Half of what you posted is processed.