Coffee Talk #229: Meal Prep 101

It’s SPRING INTO ACTION time at FWA and I want to help you get moving this season.

Today’s topic: Meal Prep 101

Every Sunday for the past several years, I’ve spent time planning and prepping meals for the week. I love this routine.  

This time of year always gets me thinking about dusting off the routine. I love a good routine, but I also love to assess and tweak it as needed. Out with the old and in with the fresh!

In case you need a little extra spring in your step, I’ve compiled my top list of ways to get moving this season.

1. Make a list.

If you don’t plan meals, start with planning a meal! Take inventory of what you have in your kitchen and what meals you’d like to eat for the week. Plan your meals based on your schedule – need extra energy? Have a busy week or season and just want to keep on track with nutrition?

2. Start small.

It can be overwhelming to think about prepping ALL the meals for the week. Start small. Plan one item that can cover two meals. Prep 2-3 days. Plan for leftovers that you can use for lunches. Or, focus on just one meal a day.

3. Keep it simple.

Gourmet meals are not necessary for daily and weekly fuel. Start with something small. Easy ideas: rotisserie chicken, large salads or casseroles that can be divided into 4-5 servings.

4. Prep what you will eat.

This sounds simple but tends to be the most overlooked part of meal prepping. Instead of prepping what you think you should be eating, it’s important to prep what you will eat. If you’re looking to change what you eat based on goals, work with a registered dietician. If you have a health care plan, you probably have access to a RD and you might not know it! Check with your provider. If not, there are awesome RDs in your area who would get giddy to work with you.

5. Start with what tools you have.

It’s easy to worry about having all the ‘best’ equipment, but plan to start with the equipment you have. I started with disposable plastic containers that I got for $6 at Target. Now, I use glass pyrex containers and silicone baking cups. I prefer glass with a good seal because it keeps items fresh for longer, but start with what you have and build your equipment as you go.

6. Support local/eat seasonally.

This is a big one for me. I like fresh food that tastes good, and local is the way to go. I love to support local farms and even host fitness events at farms because I’m so excited about the fresh food options. In many cases, not only does your food taste better when it’s in season, it can even be better on the wallet.