Do you ever feel like all you do is think about what you’re going to eat next? If your thoughts are anything like mine, they sound something like this ‘What do I have at home to eat and will I make it through traffic hungry?’ Or may it’s... ‘Should I pay of my credit card or buy this pre-made salad from Trader Joes?”
Work. Work. Work. Work.
So much mental energy – wasted. I realized I could’ve gotten a part time job with the amount of time I was spending just thinking about food every day!
I’ve made the decision to meal prep during the week so that I could spend more time and mental energy on things that I knew needed more attention in my life.
Meal prepping has relieved me of the decision making process of what I am going to eat during the week, since I already know because I took the time to plan it out and prepare it!
Here are some tips I’ve learned from my meal prepping experience + four days of prepped meals.
If you liked this video, make sure to leave a comment and subscribe so I know to make more videos.
I’d love to know, what is your relationship with food like? Have you ever tried preparing your meals in advance and how did that go?
This is something that has truly impacted my life and it’s valuable stuff! If you know someone who might like this video and blog post, make sure to share it with them – it might be just what they need to inspire a healthy new change in their life!
Wanna prepare these meals at home yourself?
Here’s a list of what’s in my meals for each day:
Lunch: Salad with spinach, grape tomatoes, red bell peppers, red cabbage, avocado, roasted corn and grilled chicken + dressing with olive oil, garlic aioli mustard, rice vinegar
Dinner: Cauliflower, broccoli, sweet potatoes, roasted corn and salmon
Snacks: Rasberries and Shakeology
Lunch: Spiralized zucchini, salad with couscous, mushrooms, parmesan cheese, truffle oil and salt and pepper, and grilled chicken
Dinner: Brussel sprouts, carrots, salmon and brown rice + asian sauce: soy sauce, sesame oil and lemon
Snacks: Mango and orange
Lunch: Same salad as Day 1 Lunch
Dinner: Brussel sprouts, sweet potatoes and salmon
Snacks: Raspberries and Shakeology
Lunch: Spiralized zucchini, salad with couscous, mushrooms, parmesan cheese, truffle oil and salt and pepper, and grilled chicken (same as Lunch Day 2)
Dinner: Brussel sprouts, sweet potato and salmon + chimmichuri sauce (parsley, vinegar, olive oil, salt and pepper blended)
Snacks: Mango and Banana