Food Prepping is probably the most under-rated, under-utilized healthy eating tool. Making it a habit to spend a few hours on the weekend to prep food can make a huge difference in your food choices during the upcoming week especially if your trying to loose weight.
It’s taken me a long time to get here because I love to cook on the fly…I love to come up with delicious recipes depending on my mood but my husband and I both are focused on loosing the extra unwanted weight for good and one of the most important steps in loosing weight is controlling what you eat and how much you eat! This little revelation has taken me years to understand.
If the thought of prepping food ahead of time overwhelms you, start small. You can ease into food prep by simply washing and chopping a few fruits and vegetables and making some trail mix and hard boiled eggs to snack on. As it becomes more of a habit, try throwing some chicken or steak on the grill to eat through out the week, cooking up a batch of brown rice or quinoa and making a big pot of soup or a casserole.
Remember that you don’t always have to prep entire meals. Look at your meal plan and prep some of the common denominators in various meals. For example;
These Baked Chicken Veggie Bowls are so good and it’s so convenient having them prepared and ready to eat. Some ideas of ingredients for the bowl: chicken, rice, quinoa, yams and vegetables all prepped one time for just about our weeks worth of meals.
Who doesn’t love a simple Fruit Bowl? These yummy treats are easy as cutting up seasoning fruit ready to be snacked on for breakfast or as a mid-afternoon treat. I cut strawberries, oranges and a few apples and that’s it, you could always squeeze a little lemon juice on the fruit for extra taste. Yum!
I love my Mason Jar Salads. These salads are convenient, stay fresh for the whole week and are always the perfect portion for a healthy meal.
Here’s another Food Prep blog of mine but do your research on the internet because there’s plenty of great ideas on food prepping.
Here’s to starting our week our right!
Ali in the Valley
Mexican Salad in a Jar
3 cups lettuce or spinach
1 cup cooked corn
1/2 cup cooked black beans (drained)
1/2 cup diced tomatoes
2 tablespoons shredded cheddar cheese (optional/I didn't use cheese)
1/2 cup cut avocado
6 cilantro leaves for topping
Zesty Lime Agave Dressing (vegan, makes about 1 cup dressing)
2 juicy limes (squeezed)
1/2 tsp lime zest
1 Tbsp agave syrup
3 Tbsp extra virgin olive oil
1 Tbsp Apple Cider Vinegar
1/4 cup cilantro (finely chopped)
1/4 tsp chipotle powder
Divide the ingredients into half for two separate salad jars.
Place the following ingredients into the jar starting in this order dressing, tomatoes, corn, black beans, cheese, avocado, lettuce and cilantro.
Put the lid on and store in refrigerator until ready to eat. Top with your favorite dressing and season with salt and pepper.
Chop your cilantro – very fine and too all ingredients and shake it up.
Baked Chicken Thighs
8 bone-in (skin-on organic chicken thighs)
½ cup olive oil
1 lemon (juiced)
Coarse salt and ground pepper
In a bowl, toss chicken thighs with olive oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
Preheat oven to 375 degrees. Roast chicken, skin side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.