I prep most of my food for the week on the weekend. It frees up valuable time in my usually full schedule. It gives me the ability to have healthy and delicious meals on hand at all times. No over thinking it, no planning, and no decision making.
Planning for success
with healthy options
I prep most of my food for the week on the weekend. It frees up valuable time in my usually full schedule. It gives me the ability to have healthy and delicious meals on hand at all times. No over thinking it, no planning, and no decision making. By doing the bulk of it in one day I save myself from the redundancy of coming home from work everyday and going through the process of coming up with a game plan for dinner, getting the ingredients together, and executing the process. Each night I merely heat things up on the stove or in the oven.
The key is too prep great bases. I make a big batch of cauliflower rice each week that is typically the foundation to most of my meals. I pair that base with add ons that I make just before eating. The add-ons are simple though. They usually consist of steamed veggies and/or some type of protein, whether if be eggs, pastured beef, or wild salmon.
I love to cook, but I feel that my time is better spent getting into art, writing, walking my dog, or socializing after the work day. Greatly reducing my time in the kitchen on a work night has been key. It brings a great sense of gratitude to my day. Nothing beats knowing I have whole, real foods ready to go and waiting for me everyday.
