June 17, 2018
Listen - we're busy. We're over here living life on budgets and still having fun. We've only got so many hours in a day and so much to do! I hear you and I'm here to tell you that living life on a budget AND eating healthy are both possible and we don't have to spend that much time in the kitchen to make it happen.
When I started figuring out that I needed to get my eating habits in order, I remember being really overwhelmed by the whole idea of meal prepping. Much of the overwhelmed feeling had to do with my lack of skill in the kitchen, but also just the time I thought it would take to prep an entire week's worth of meals. The last thing I wanted to be doing on a Sunday afternoon was cut, chop, and cook for 4 hours!
However, once I started getting serious about clean eating, meal prepping on a Sunday was the only thing that would lead me to success. It took some trial and error but I now have preparing all of my food for the week down to a one hour science.
The key to implementing a quick meal prep is to just keep things simple. I choose foods that will not only be easy to make on a Sunday afternoon, but that will also keep for a week and will be easy to heat up. When it comes to breakfasts and lunches during the work week, I am not as focused on creating elaborate dishes, rather than just having something that I won't absolutely hate eating and that will give me sustenance for the work day.
Here's what my weekly meals look like:
Breakfast - two hardboiled eggs and roasted red potatoes and broccoli (don't knock it 'til you try it)
Lunch - pieces of rotisserie chicken, roasted Brussels sprouts, an avocado, blueberries and strawberries (I really love just throwing a bunch of random things on a plate and calling it lunch)
Snacks - banana, carrots and cucumbers
Here are my steps for a fast and easy prep:
Preheat oven to 400 degrees
Chop up red potatoes and broccoli
Toss in olive oil and season with salt and pepper
Cook at 400 degrees for 25-35 minutes
While broccoli and potatoes are cooking, put a pot of water on the stove for hard boiled eggs
While waiting for water to boil, chop up Brussels sprouts, toss them in olive oil and season with salt and pepper
Once water is boiling, place in ten eggs and let boil for 9 minutes
Around this time the first batch of roasted veggies are done, so replace those with Brussels and cook for 25-30 at 400 degrees
Remove eggs from boiling water and place them in an ice bath to cool
While Brussels are cooking, pull apart rotisserie chicken and place in tupperware
Chop up fruit and additional veggies if necessary
Boom. Done in one hour!
Meal prepping on a Sunday not only keeps me on track to put good, clean food in my body (something my waistline appreciates), but it also ensures I'll stay on budget (something my wallet appreciates.)
Do you have any tips for quick and painless meal prep? I'd love to hear them! I'm sure, eventually, I'm going to get tired of roasted broccoli in the morning. ;)
PS - Have you wanted to try something like Whole30 but haven't because of all the $$ you think you have to spend? I've got a free guide for getting you through the program for $75 a week or less. Click the picture below to snag it!