Meal Prep Tips - Part Two
Fail to plan, plan to fail. Preparing your meals for the week ahead is beneficial to your body and your budget. Organize your grocery list before you head to the store so you buy exactly what you need and aren’t running around in circles while you are there.
Lunch & Dinner
Mason Jar Salad: Layer salad ingredients for the week in mason jars for delicious lunches on-the-go. Keep the dressing in a separate container or on the bottom of the mason jar so all of the ingredients don’t get soggy.
Make a large batch of 2 of your favorite Metabolic Dressings. Keep one bottle at home and one at work. These will keep for up to 5 days in the refrigerator.
Protein: Baked chicken and vegetables are great main staples to have on hand throughout the week. You can either heat up or throw on salads right out of the fridge. At the beginning of the week, place chicken and all of your vegetables in a large baking dish or pan and add your favorite spices, garlic, a little oil and a pinch of salt. Bake at 350 degrees for 20-30 minutes or until cooked completely. If you have a crock pot on hand, that is also a great option.
Quinoa: While the chicken and vegetables are in the oven, make a batch of quinoa to go along with your meals for the week.
Keep a large pitcher in the fridge with berries, mint and lemon slices for a flavorful way to stay hydrated all week.
Get the right gear - having various sized containers for storing your prepared food is essential. We recommend glass over plastic and of course, mason jars.
For more tips on how to prep meals that will keep your metabolism up throughout the entire day, call or stop by the Metabolic Research Center nearest you.
SHARE THIS BLOG