Last week I went all in, and prepped breakfast, lunch and dinner for the (almost) entire week. Lunch was packaged into its own individual containers and breakfast/dinner were kept in bulk and scooped out when the time came (spinach and avocado added after).
The whole reasoning behind meal prep is to ensure each day you're getting exactly what you need and to cut down on the time it takes to make these meals on the day of, saving you precious time that can be devoted to training. which is something we all can get behind am I right?
I apologize for my basic measurements and the use of the word "about". I was more concerned with just getting the food in and not necessarily the exact measurement.
What went in:
Starting with the first meal of the day, breakfast was an egg salad concoction of eggs (no shit) siracha, and greek yogurt. each morning it was scooped out and slapped on a tortilla with spinach, avocado and bacon. I boiled up 10 eggs so I got about 2 per day (I usually have 2 eggs for breakfast)
Lunch was chicken and sweet potato. I had 3 large chicken breasts which I fileted and grilled up (attempting to season each one differently) and once they were done each was diced up (for ease of portioning and eating). I used 3 large sweet potatoes which were diced and roasted. Once the portions were figured out (about a cup of each) they were separated and packaged up.
Dinner I went basic. I cooked up about 1 lb of ground beef and 1 cup (uncooked) of quinoa which gave me a little over 2 cups cooked. Each night it was a half a cup of the quinoa, about 1 cup of ground beef in a bowl mixed up with some avocado and hotsauce (shredded cheese when I was feeling hungry) and a big bowl of spinach/baby kale topped with oil, vinegar, salt and pepper.
The breakdown:
I had breakfast/lunch Monday-Friday and dinner Monday-Thursday mostly because I had a social event Friday and didn't want to be "that guy" who shows up to it with his dinner in a Tupperware container...not again atleast. It made it very easy at nights, my lunch was already set and dinner prep took 10 minutes tops. Mixing up the variety on the chicken was good, and I can eat roasted sweet potatoes forever.
I will say though, dinner got old quick. although I enjoyed the ease of prep, the variety of things you can do with quinoa and ground beef is limited. And at the end of the day, I found myself going back for a second or third bowl of spinach and kale because the hunger is real.
The benefits definitely were ease during the day and night. But the lack of variety got to me by Thursday and I was happy when Friday rolled around and I could go out and eat something that wasn't prepared almost 6 days earlier (or maybe it was, I don't know). With dinner being the set meal, also made it difficult on those tougher days when I would come home hungrier and it was tough to satiate the cravings I had.
Overall, meal prep is a solid idea. I don't see myself doing this every week, but when I know I have a busy week ahead and need to focus on training vs cooking I will be doing this again (with some added snacks in there for late night)
I do need to apologize to anyone I interacted with in the mornings. Egg salad and siracha for 5 days straight does have some side effects.
What's ahead:
Training doesn't stop, not even for travel. I'll be flying and driving around the eastern seaboard for about 4 days this week and I cant take those days off. So, this week I'll be testing out the best workouts and ways to keep training even while on the road.
I hope TSA doesn't confiscate my jump rope.
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