If you have been following myself or Sarah on social media lately, you’ve been seeing those little black to-go containers full of food, neatly packed together, in a methodical, yet practical fashion. Meal-prep has been around longer than most people think and not just something bodybuilding goons do so they can get their meals or calories in for the day.
Depending on your goals, whether it is to lose or gain weight, maintain, or just to simply have a lunch packed everyday, meal-prepping ensures you are always prepared. By doing meal-prep, Sarah and I are able to control each portion of food, down to the last ounce.
This is all done in one day, usually in just a few minutes of prep time and a few hours of cook time while we are doing other things. This past week we picked up some chicken thighs, lean ground beef, a large jug of salsa, sweet potatoes and green beans. A generous shake of paprika, a dash of red pepper flakes, a few sprinkles of meat magic and chili powder and a cap full of Mrs. Since we are trying our best to avoid gluten and dairy, we used about a half-cup coconut flour for this recipe instead of all-purpose or whole wheat flour.


We cooked them covered for 30 minutes, removed the foil and let them brown up for an additional 10 minutes. Next,we lined a  baking pan with foil, sprayed it with some coconut oil spray and laid out the potatoes. By doing meal-prep, we have saved a lot of time, and it has helped us eat healthier by controlling not only the portions, but the ingredients as well. If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader. Check out Sarah's Pinterest boards where she is inspired by decorating, cooking, fashion, and party ideas.
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I'm a Runner,Triathlete, Fitness Addict and NEW Fitfluential Ambassador sharing all things fitness, health and nutrition related.
This is incredibly helpful – especially love the way you included step-by-step instructions with photos.


We have busy schedules (who doesn’t?) and this would definitely help on those nights when you are flying in and out of the house so quickly. Once they are portioned, we simply refrigerate them on separate shelves so we know whose is whose. Just ensure that you select products that are low in preservatives and artificial ingredients. You can also narrow down your main ingredient options to 2 or 3 so that it’s easier when shopping. I then put each meat in separate storage bags and label it with a dish from my menu options and freeze it.



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Comments

  1. ALLIGATOR

    Diet plan plan, the Low Glycemic Index diet plan.

    07.03.2014

  2. TT

    Within 7 Days We all know once you go ana, you happen to be bat-shit-crazy for life.

    07.03.2014

  3. AZADGHIK

    Consuming smaller sized, much more when.

    07.03.2014

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