Posts Tagged "meal planning"
Be Prepared For Your Next Meal Before It’s Time To Eat | 3 Ways
Share|Define Your Prep Style To me, the term ‘bulk cooking’ is synonymous with a wide variety of terms including ‘make-a-head meals’, ‘once-a-month-cooking’, or even just simply ‘doubling a recipe’. The quantity you make and the frequency that you cook should be individualized to match your lifestyle. When I use the word ‘bulk’, you use your words. What’s important is defining a style of prep and cooking that allows you to (almost) always be prepared for your next meal before it’s time to eat. I previously shared my approach to making a meal plan (step 1 to nutrient-dense diet success), and now...
Read MoreHow to Meal Plan – Part 2: The Plate
Share|How to Create a Balanced, Produce-Based Meal I hope many of you have started meal planning since my first post: How to Meal Plan – Part 1: The Plan. And now that you are more comfortable thinking through which types of meals you would like to have, utilizing ingredients already on-hand, and scheduling when to shop and prep, you are ready to take it to the next level – how to create a balanced, produce-based meal. Real to Ideal – Different Days Need Different Ways Method 1: The Minimum – Doable Everyday Use a small plate (4-6″) to automatically decrease portion sizes Eat at least 2 serving of produce at each meal Eat something...
Read MoreEat8: Fall in Love with Made-A-Head Meals (Especially on Mondays), Stick to Your ‘Prep Plan’
Share|Produce Tally & What Worked for Mon. Feb 6th Goal: 8 servings | Actual: 7 servings What worked today to help me eat more fruits and vegetables: Freezer full of produce-based made-a-head items: I knew going into the weekend that I wouldn’t have time to do any meal prep this weekend (Saturday spent with friends and Sunday being the Superbowl). I did look through my freezer on Sunday morning and decide which frozen made-a-head items I could use to keep me going on Monday until I had more time for prep and getting to the store. Stuck to my ‘prep plan’: Yesterday I posted a link to a 7-day meal plan template that I’d love to share with...
Read MoreHow to Meal Plan – Part 1: The Plan
Share|Befriend Meal Planning – It Will Love You Back In my opinion, the most important 20 minutes you can give your health each week is to learn how to meal plan. Whether you do it for 7-days at a time or 1-day at a time – always be prepared for your next meal before it’s time to eat. The next most important investment is to allocate at least 2 hours each week + 20 minutes each day to finding out how to implement that plan. Until you find out how to fit this into your schedule – take that time back from gym time if you have to. You will not obtain the health results and weight loss goals you are looking for from working out if you...
Read MoreBulk Cooking – Winter Week 3: Using Extra Pumpkin, (Very) Hearty Split Pea Soup, Chill Patties to Form
Share| Pumpkin Lasagna Collard greens: My bunch was closer to 8 cups shredded; it’s fine (and works well) to use that entire amount. As I mentioned in my shopping notes, I used one can of pumpkin + one can of sweet potato puree. I was happy with results. 2 fulls cans of pumpkin (or mix with sweet potato puree) equals 3 cups; the recipe only calls for 2. There are two good options: 1) you can simply use the extra cup in the lasagna, what it would add in macro servings throughout 8 servings would be insignificant; or 2) add the extra cup to your next batch of buckwheat pancakes. I did this with mine and was excited about the results. I reduced both the buckwheat...
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