It is perhaps somewhat hypocritical of me to compose a blog post discussing the act of meal-prepping considering I have never meal-prepped myself, but after speaking with some people who do and reading up on it, I thought it may be useful for people who do meal-prep to read about some tips and tricks I have come across regarding the topic.
I definitely find meal-prepping to be useful for individuals who eat a majority of their meals outside of their homes. Not only is it cheaper in the long-run when compared to eating out, but it is typically healthier as well.
From my understanding, a key component of meal-prepping is to incorporate variety into the dishes you’re making for a given week. I know some individuals who make a week’s worth of one single dish, and although it may be more efficient to do this, I know I would get sick of eating the same thing for dinner each night. Rather than making mass quantities of the same ingredients, pick three dishes and make two meals for each. Rotate them in and out to keep things interesting and to prevent boredom over time.
Further, try your best to switch up the proteins in your meal-prepping. Whether you’re vegan, vegetarian, or neither, try to use a variety of proteins in your dishes to ensure you’re getting a variety of nutrients. If you’re neither vegan or vegetarian, use a combination of beef or pork, chicken or turkey, and fish. If you’re vegan or vegetarian, switch between plant-based proteins, for example meatless ‘meat,’ beans and tofu.
It’s equally important alternate between starches and veggies, so try to keep them changing as well.
Lastly, don’t be afraid to play around with flavours. It’s tempting to stick with flavours and dishes you’re comfortable with, but some of the best accidents happen in the kitchen. Be bold and take a risk with ingredients. Worst case scenario, you’re not a fan, but chances are you may come across a new favourite.
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