#Meal Prep Tips

[abramsbooks]

RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)

It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.

PREP TIME: 15 minutes, plus 1 to 2 hours for marinating COOK TIME: 15 minutes SERVES: 4 to 6

¼ cup (60 ml) Dijon mustard

½ cup (120 ml) apple cider vinegar

3 tablespoons light or dark brown sugar

8 cloves garlic, minced

⅓ cup (75 ml) plus 2 tablespoons olive oil

1½ teaspoons kosher salt

2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed

½ cup (15 g) packed fresh cilantro

½ cup (15 g) packed flat- or curly-leaf parsley

1 small shallot, peeled

2 tablespoons red or white wine vinegar

2 tablespoons fresh lime juice

Pinch crushed red pepper

Freshly ground black pepper

Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.

To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.

Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)

Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.

Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.

Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.

TO ENJOY LATER The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.

PREP IN ADVANCE Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord

With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.

One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.

For more information, click here.

[lifestyle-hub]

Step 3: Theme Days? Breaking the Boring Meal Cycle

Image Credit: Snappr

To catch up on the previous steps, you can find the links below the blog. Back to the topic;

Try Theme Days

Give your week some structure with theme days. It’s fun, and you’ll be less likely to get bored. Monday could be "Meatless Monday," where you can try hearty dishes like lentil curry or a veggie stir-fry with tofu. For "Taco Tuesday," mix things up with classic beef tacos, or go for a healthier spin with grilled fish or black bean tacos.

The beauty of theme days is they offer structure without limiting your creativity. For instance, Wednesday could be "Stir-up Wednesday," where you whip up a different stir-fry each week. One week it’s chicken and broccoli, the next week it’s a shrimp and vegetable medley.

Lastly, your Sunday's theme can be "soup Sunday" for a cozy end to the week. (Get what I mean?)

By focusing on a theme, you'll look forward to meals instead of dreading them, while still enjoying variety within each theme.

Signing out, kad

[ottoshelpfulhacks]

How to Save Time on Meal Prep: 5 Easy Tip

person meal prepping in the kitchen Meal prepping is a great way to save time and money during the week. But it can be time-consuming to meal prep, especially if you’re new to it. Here are 5 easy tips to help you save time on meal prep: Choose recipes that are easy to make and assemble. Avoid recipes that have a lot of steps or that require a lot of different ingredients. Prep your ingredients…

[mindfulnesspracticesfordaily]

Master the Art of Meal Prep: Your Key to Healthy and Convenient Eating

Discover Proven Meal Prep Tips to Simplify Your Life and Elevate Your Nutrition

Introduction: The Meal Prep Revolution

Welcome to the world of meal prep, where planning meets practicality to enhance your nutrition, save you time, and keep you on track with your health goals. In this comprehensive guide, we'll explore the transformative benefits of meal prep, grounded in science and real-life success stories, and provide you with the tools and knowledge to make this life-changing decision.

Understanding the Active Substances: Organization and Efficiency

Meal prep thrives on two essential active substances: organization and efficiency. Delve into the science behind these elements and how they create the perfect formula for healthy eating success. Meal prep is all about strategic planning and optimizing your time in the kitchen, ensuring that nutritious meals are always within reach.

The Science Behind Meal Prep

The popularity of meal prep isn't just a trend; it's rooted in scientific principles and practicality. Explore the field of nutritional science to understand how meal prep can positively impact your health and well-being. We'll also reference reputable sources, including Wikipedia, to provide a solid foundation for comprehending the science behind this meal planning approach.

Proven Meal Prep Strategies

Mastering the art of meal prep is a skill anyone can develop. Discover practical steps and expert tips on how to integrate meal prep seamlessly into your routine. From efficient shopping lists to batch cooking techniques, you'll gain the confidence to make meal prep an essential part of your life.

Real-Life Success Stories

Witness inspiring stories of individuals who have experienced remarkable transformations through meal prep. These real-life examples showcase the potential for improved nutrition, better time management, and enhanced well-being that meal prep can offer.

Start Your Meal Prep Journey Today

Your journey toward healthier, more convenient eating begins with the choice to embrace meal prep. By the end of this guide, you'll be equipped with the knowledge, strategies, and motivation to make that choice. Say goodbye to last-minute, unhealthy food choices and welcome a lifestyle that empowers you to nourish your body with intention.

Enhanced Learning Experience

To make your exploration of meal prep even more engaging, we've incorporated multimedia elements. Expect to find informative videos, downloadable meal planning templates, and interactive tools that simplify your meal prep process.

References:

Wikipedia - Link to Meal Preparation

Scientific Studies on Meal Prep - Cited throughout the guide for your convenience.

Embrace the transformative power of meal prep and embark on a journey to healthier, more convenient eating. Streamline your nutrition, save time, and unlock a world of well-being. Your path to optimal health starts with your next meal—choose meal prep today and invest in a future of vitality and convenience.

"Explore our website success stories to see how others have benefited from our expertise."

[juliahalefitness]

Grocery Market Grabs that make for Easy Meal Prep

Healthy eating simplified. This is my go-to list of ingredients that are always in my grocery cart for easy meal prep and quick, healthy meals. I’m a big fan of meal prep. I encourage all of my clients to do some sort of prep work ahead of time – it saves time, money and calories. But there’s one thing that I don’t like about meal prep: the anxiety of “getting it right”. There’s this idea out…

[she-is-ovarit]

Cook super healthy from home in a way that doesn't deplete your energy.

You just bought groceries including a bunch of vegetables and you don't want to deal with the whole process of cooking?

Just chop them and freeze them. It'll take 5–15 minutes depending on how much you've bought. That's all I do right after I buy fresh produce.

The the next day or later in the evening I can meal prep without having to deal with chopping anything. Just take the chopped peppers out and throw it in a pan. And after I cook the meal to last a week or two I just freeze that again.

Now I don't have to cook for like a week. Just heat it up.

It saves sooo much time. I'm eating so much better. I'm saving so much energy.

I even have a dish washing system down. Before I cook I empty the dishwasher. Before I sit down to eat or—if they're not hot, as I use them—I wash my dishes and put it in the dishwasher.

And it's kind of soothing because I'll sit down to eat and there's that hum/wash sound of the dishwasher which I find kind of relaxing.

[nightbunnysong]

Hello people!

So, in October I'll start my third year at University and the schedule for my first-semester classes, is finally out!

I’ll have classes on 4 days, and for 3 of those, I’ll be busy both in the morning and afternoon. This means I need to start planning some healthy and delicious lunches to fuel my days.

[photos from Pinterest]

[red-revival]

Tbh I think just saying “increased appetite” on change lists with T truly doesn’t tell you just how much. So I’m gonna tell you how much for ppl considering starting T

A fucking lot. A “I’ve had an appetite-related eating disorder for years that I barely struggle with since starting T” lot. I am not kidding you will have so much of an appetite. You will be so hungry. Its genuinely incredible

And obviously it’s different for everyone but I just need ppl thinking of starting T to understand they are not fucking around when they say your appetite will increase. T makes you so hungry you will eat so much. Trust me on this please. Learn to make some nice filling meals, find fun ways to cook veggies, get some meat

[totally-sick-blogger]

Low energy/low prep snack and meal ideas

I've been thinking a lot the last few days about how difficult it can be to find the energy to make food when you're having high symptoms or low energy so I thought I'd make and share a list of snack and meal ideas that require minimal preparations.

You can make one serving of these things when you're hungry or most of them are also great to prepare in advance on a day when you're feeling really good or when you can have a friend, family member, or caregiver help you out. Snacks

dried fruits

precut veggies and dip

trail mix

popcorn

apples with cinnamon

cheese and crackers

pretzels and peanut butter

crackers and hummus

yogurt and berries (greek yogurt has lots of protein)

pickles

peanut butter on toast

guacamole and tortilla chips (guac can be homemade or store bought)

Meals

Cheese quesadilla (this obviously is not authentic lol)

boiled eggs

ramen (neither is this. I’m talking mr noodles. Not the real thing)

avocado toast

canned soup

rice (can be mixed with eggs or veggies or whatever else)

I hope these were helpful and as always leave any other suggestions in the comments

Love u all <3

[fattofitsure]

Meal plan for weight loss

A well-balanced meal plan for weight loss typically includes a combination of nutrient-rich foods that are low in calories. Here's a sample meal plan to help you get started:

Breakfast:

Option 1: Veggie omelet made with egg whites or egg substitute, filled with spinach, mushrooms, and bell peppers.

Option 2: Greek yogurt topped with berries and a sprinkle of nuts or seeds.

Option 3: Whole grain toast with avocado and sliced hard-boiled eggs.

Snack:

Option 1: Apple slices with a tablespoon of almond butter.

Option 2: Carrot sticks with hummus.

Option 3: A small handful of mixed nuts.

Lunch:

Option 1: Grilled chicken or tofu salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette dressing.

Option 2: Quinoa or brown rice bowl with roasted vegetables and a lean protein source like grilled salmon or chickpeas.

Option 3: Whole grain wrap filled with lean turkey or chicken, lettuce, tomato, and mustard.

Snack:

Option 1: Low-fat cottage cheese with sliced peaches.

Option 2: Celery sticks with peanut butter.

Option 3: Greek yogurt with a drizzle of honey and a sprinkle of granola.

Dinner:

Option 1: Baked or grilled fish (such as salmon or cod) with steamed broccoli and a side of quinoa or sweet potato.

Option 2: Stir-fried tofu or lean beef with mixed vegetables (broccoli, bell peppers, snap peas) and brown rice.

Option 3: Grilled chicken breast with roasted Brussels sprouts and a small portion of whole wheat pasta.

Snack:

Option 1: Sliced cucumbers with a low-fat yogurt dip.

Option 2: Air-popped popcorn.

Option 3: Hard-boiled eggs with cherry tomatoes.

It's important to note that individual dietary needs and preferences may vary. Adjust portion sizes according to your specific calorie requirements and consult with a healthcare professional or registered dietitian for personalized advice. Additionally, remember to stay hydrated by drinking water throughout the day and listen to your body's hunger and fullness cues.

Click here to get meal plan

[biophilianutrition]

Nutrition & Wellness

[lifestyle-hub]

Step 2 to Exciting Meal Prep: Breaking the Boring Meal Cycle

Image Credit: Anntarazevich

Here's the link to step 1, (https://www.tumblr.com/lifestyle-hub/762348908666142720/meal-prep-for-a-week-creative-tips?source=share) in case you’re wondering why we’re starting with the second step, talking about seasoning.

Spice it Up

Never underestimate the power of seasoning. Keeping a variety of spices and sauces on hand can be a game changer. One night, your chicken can be zesty with lemon and oregano, and the next, it can have a smoky barbecue kick. Just because you’re eating the same base ingredients doesn’t mean they have to taste the same!

Take chicken breast, for example. On Monday, you can go for an Italian-inspired dish by using olive oil, garlic, basil, and oregano. Pair it with a side of roasted vegetables, and you’ve got yourself a Mediterranean delight.

Then, on Wednesday, those same chicken breasts can transform into a Mexican-style taco night with cumin, paprika, chili powder, and a squeeze of lime. Same base, but a entirely different flavor.

The same goes for tofu! Sautéed tofu with a soy-ginger glaze can add an Asian flair, while using a Cajun seasoning mix on Friday brings a smoky Southern taste to the same tofu base.

With the right spices and sauces, your week of meal prepping won’t ever feel boring! (Get what I mean?)

The third step will be shown in my next blog. Got any questions on this? Hit the comment section below.

Signing out, kad

[littlemissangelic]

hi tumblr🪻🪴🫒☀️🍯

attempting to lose 15-20 lbs in 3-4 months & this will be my accountability journal/general daily blog

sw: 155 cw:155 gw1: 149 gw2: 144 gw3: 139 ugw: 135

[artsie-rosie]

some kitchen & cooking tips that helped me a lot lately!

I've always had the hardest heckin time with cooking and kitchen management. From deciding what to have as a meal to grocery shopping to actually cooking, every step of it was a source of stress, guilt and many other bad feelings. I was confused and disheartened and I felt so alone because I seemed to have the hardest time with something other people did so easily and casually.

After I came to terms with my neurospicyness, my wife introduced me to a facebook group called Executive Dysfunction Meals and it quite literally changed my life. Learning that I was not alone in this very specific struggles was so darn validating, and from there on I started learning and coming up with strategies to make my life in the kitchen bearable, and even fun (shocking, I know!).

I'm very passionate about paying forward and spreading help and information, so I'm gonna start typing down the strategies and tips that have helped me the most so far. I hope it may be of help to someone out there!

(Please note I am not a professional and I'm not claiming to know the best way to do anything, these are all just my personal experience.~)

Optimize your space (specifically for you): You know how fridges usually have a big drawer type of space specially for veggies? I used to put my veggies and greens there, but then my brain would magically Out-Of-Sight-Out-Of-Mind them away. Countless times I'd open the drawer up, weeks later, just to find rotten veggies and liquified greens. Then punish myself with guilt and anger... Until at some point we decided that enough was enough, that simply wasn't working out to our advantage, and we changed things up entirely: We started putting things that don't go bad in the big drawer, such as beverage cans, unopened juice boxes, pickled greens etc, and the veggies now go on the area just above, out in the open, so I can see them everytime I open up the fridge. I also have a little magnet whiteboard on the fridge's door, and whenever we do groceries I make a list of the stuff we have to consume quickly before it goes bad - visual cues help me quite a bit. I'm happy to say it's been quite a while since we've let greens go to waste!!!

Optimize your space (specifically for you) II: In the same logic as the item above, you can (and should) adapt your space to you, and not the other way around. I have a little stepladder that I use as a stool whenever I'm cooking or washing dishes, because it's hard for me to stand up for too long. Whenever I start using a utensil more often and it was initially stored behind doors or someplace hard to reach, I change things up to bring it closer and have it easily accessible. If I don't use something for more than a year, I put it away a little further away to free up space for something I use often. I'm always optimizing my space and keeping the things I use the most very easily accessible; it's not an easy process to change things up like this, but I promise the positive effects of this strategy are long lasting in my daily routine!

Learn the best way to freeze and use leftovers, vegetables and fruit, and adapt them to your routine: I freeze chopped bananas and avocados that would go bad otherwise, because I like turning them into smoothies. Leftover rice is saved to make fried rice which we love! Learning the best way to freeze broccoli was a game changer and it gave me a week of really nice quick meals! Google is your friend and there's so much handy info out there, being curious and adventurous really pays back in the kitchen.

Batch make and freeze sandwiches for a quick snack: I picked this tip up from the Exec Dysfunction Meals group! I've been doing it for a few weeks and it really helps. Whenever I feel like I have the extra spell slots, I make a couple more sandwiches than I would normally, put them in little freezer baggies and freeze them. Whenever my wife and I want a quick bite and don't feel like making anything, grabbing a sammich and popping it on our sandwich toaster is so easy and it makes a warm and crunchy meal. I've done it with ham, cheese and oregano, I have friends who do this with plain toast too.

Batch make garlic paste and chopped onions to freeze, for quick cooking starters: Yes I'm aware a lot of people speak against this, but hear me out. As a brazilian, a lot of my cooking starts with crushed garlic and chopped onions. Whenever possible, I do prefer these ingredients to be prepared and used as fresh as I can, but whenever the executive dysfunction or the joint pains hit, having these starters ready to go help a lot. For the garlic, I either crush or process a head of garlic or a handful of cloves finely with salt, then use silicon ice trays to freeze it into little cubes. For the onions, I chop them finely on the food processor, get rid of the excess water, put them into a freezer bag and use the dull side of a knife - or a spoon - to shape them into flat little squares (the flatter it is, the easier it will be to defrost and sauteé them). When it comes the time to get some rice or some stir fry started, I grab one little cube of garlic and one little square of onion and sauteé them; it's quick, easy, and effortless.

Process anything you can: This one is kind of specific, but for some reason I was raised to think that everything is better if it has a lot of effort involved, specially in the kitchen. That's the reason why I've hesitated so much to really put our food processor to use, and kept insisting to do a lot of things the "traditional" way. In the last few years I finally stopped pushing myself and now I use it to grate, slice, chop and blend everything I can. Being adventurous and figuring out in which ways can I put the processor to use instead of doing things by hand is a fun puzzle, too. Besides, a masterfully crafted meal with things finely chopped by my own hands won't help me at all if it never becomes a reality due to how tired or sore I feel to cook.

[I might either come back and add more to this post in the future, or reblog it to add more tips!]

[izzydeadjet]

After a discussion with a few friends of mine, I've come to the realisation that there is more than one way to prep veggies. So now I want to know; How do you prep veg and why do you do it the way you do?

(Reblog for bigger pool)

[dykedarmand]

hi tumblr !! so i am taking on too much. does anybody have genuine tips for people with chronic pain/illness balancing being a full-time student who works around 35ish hours a week? i fear i'm only 23 hours deep and my body already cannot handle it