Meal Prepping Sucks
Kandi150
Posts: 167 Member
And I'm only one week in 🤦♀️.... Hey all, back at this weight loss journey after a very long hiatus. The diet part isnt bothering so much as the planning and prepping... That's a lot of work! I plan & prep meals for both my husband and myself. I feel like all I think about is what can I cook, what fits our macros, what can be prepared ahead of time and not taste like garbage when reheated. All this while also keeping my one year old fed, entertained and feeling loved 🥰 lol. I'm sure I'll push through. Just needed to rant in a forum where I'm sure some could relate and maybe get some tips on how you've made meal prep suck just a little bit less. We are Keto, which I'm seeing isnt very popular here but it's what works for us so you can save any lectures 😎. I say "I'm seeing" when in reality I've only checked out a couple of individual post so I could be jumping the gun there 🤷♀️..... Anywho, how do you get over the meal prepping blues? Or am I just being lazy? .....dont answer that last part 🤣
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Just came here to say you don't really need to meal prep if it's not for you. I work FT and have 2 kids and I do not meal prep. For lunches I just do sandwiches and vegetables or something on the side, so I just throw that together each day. This week I'm doing salads, so all I have to do is throw lettuce and a few veggies in a bowl, and some chicken. I buy rotisserie chicken so I didn't even have to cook that. The veggies, I just throw in whole and cut them up at work (I buy mini cucumbers and the little mini sweet peppers so they all fit in my bowl) And then I pick 3 meals that I want to cook each week for dinners, and I cook enough to last two nights each.15
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I only do partial meal prep, meaning I only meal prep breakfasts and lunches (sometimes lunches)--and sometimes only the ingredients for those meals. For example, if I am planning on having omelets for breakfast that week I will just cut up the veggies and meat and store them in the fridge. If I meal prep for lunches I do the same as the breakfasts, cutting up all the stuff or putting together sandwiches dry and then adding the condiments the morning of. But often I don't meal prep lunch as I plan on dinners to be big enough for left overs the next day.6
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I do various levels of meal prepping depending on what's going on in my life at the time. I agree that meal prepping can be a pain while you are actually prepping it, but I do find it saves me a lot time on the days that I'm not prepping the meals. You may be different though so do what works for you.
As far as keto being unpopular and being lectured about it, I think for most of us it's not necessarily keto we have a problem with but all the pseudoscience some of the keto people push. For example, it's pretty common to hear that on keto you can eat in a calorie surplus and still lose weight or that it's impossible to lose weight if you eat carbs. I also hear the "it burns fat more than any other other diet" from keto people a lot. I don't think most people on here say that stuff, but it does pop up from time to time. Keto works like any other way to lose weight in that you have to have a calorie deficit. How you eat to be as satiated as possible while in that deficit is going to be different for everyone so I think most of us don't have a problem with keto so much as people who preach their way as the only way.
Also it's pretty common for people who are new to weight loss to think reducing carbs is the only way to lose weight. When people tell them it's not the only way, it's not necessarily an attack on keto but just to let people know that if low carb isn't for you, you can still lose weight.
Non keto people don't want to be told they CAN'T have carbs any more than keto people want to be told they have to eat carbs. I won't tell you keto is bad for YOU, but for me you can pry the oatmeal, bread, pasta, potatoes, beans, and sugar from my cold dead hands.
We all have to do whatever works for us, and if keto works for you, go for it.6 -
I fully believe meal prepping is a wonderful tool, especially when tracking macros. It does get easier. Are you prepping for the entire week or breaking it up to prepping twice a week? I found planning/prepping twice a week much easier for me to handle and works much better with my schedule. Like anything new, it takes time to create the habit and get used to it. I now find that the prepping may take an hour or so, but saves me more than that when getting ready to cook for the evening.0
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Meal prepping is probably the single worst part of my week. I hate it and am generally ready to throw knives at the next person who speaks to me by the time I've shopped, cooked and cleaned it all up. BUT! It beats the everloving crapola out of having to cook every single day, multiple times a day, over and over again!7
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I really enjoy meal prep, not because of the specific task, but because I know how much time it will be saving me the rest of the week.
I follow a Keto diet but the rest of my family doesn't, but that doesn't really complicate things. I just prep things like meat and veggies and then add a starchy side (or sometimes not) with their meals. I do spend about 4hrs on Sunday shopping and cooking/prepping, but working a 40hr/week job with a 3hr round trip commute, I'd rather spend that time on Sunday than during the week.
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My take on it is, you have to do it daily or however many times, and meals, you have to prep for anyway. Why not get as much of it done at a time as is practical, and works into our schedules, as possible. I like to cook though, so it’s not a chore for me. There are many, many dishes that are better after the first day. In the long run, prepping and freezing individual portions saves time in the long run.2
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I tried keto for a little while. I found it very helpful to make and freeze a variety of casseroles to use for dinners. I froze them in foil trays from the dollar store then labelled the top with the calories and macros and cooking instructions. From there, you just take one out in the morning and put it in your fridge so it's semi-defrosted and ready to bake when you get home from work.
There's a blog called ibreatheimhungry that has a lot of great cauliflower-based keto casseroles. I switched it up and used different bases sometimes; zoodles, broccoli rice, spaghetti squash, etc.
Each time I made a recipe, I would triple or quadruple it and freeze them. Eventually I had a freezer full of different varieries. I made my containers large enough that I had enough portions for dinner and then leftovers for lunch the next day.
I dabble in meal-prepping and find that it's a great tool for weight loss and also for time management. It helps to find a few good blogs and to start with just one meal a day or just with snacks. For me, dinner is the most hectic time of day so that's where I focused my energy. Check out fitmencook and organizeyourselfskinny. Both are good resources for recipes and strategies.
Good luck to you! Your husband is a lucky guy to have a personal chef!!2 -
Some tricks I've learned.
1. Keep the freezer stocked with meat. Ask anyone going to the store to buy the meat and thaw it out the night before. Cook it the night before or in a crockpot overnight if necessary and heat it up the next morning. Good for salads, sandwiches, meatballs, etc
2. Keep boiled eggs in the fridge and always keep eggs on hand.
3. Buy your greens every couple of days. Wash and dry them and keep them in airtight containers for quick access.
4. Cut up raw veggies with dip (sour cream with seasoning) and leave them out on the table for kids (assuming there may be more). Your kids will grow up liking veggies and they will eat them if they are not full of something else.
5. In the evening, steam the leftover veggies for dinner. Or make them into a soup.
6. Keep olives and avocados (if available) in stock to put out when needed.
7. Buy large canisters to store nuts and seeds and keep them stocked (unless they are a huge temptation).
8. Buy fruit and serve it for breakfast. Keep it in sight and the kids will chose it over sweets. My kids usually devour fruit in one sitting and I make them save me a piece on the weekends.
9. Keep the freezer stocked with frozen veggies and berries. Make caramelized veggies with raw or frozen veggies in the oven or add a little cottage cheese to the thawed berries for a treat or breakfast.
10. Put a grocery app on your phones so that you and your husband can pick up needed items on the way home.
11. Teach the kids to prepare food as they get older. Teach your husband to prepare food?
12. Teach your kids (and yourself) that eating raw vegetables and fruit is normal and that certain foods do not have to be eaten at certain meals.
13. Make food prep, cooking and cleaning a family affair.
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I meal prepped for a while and hated it. It took up my whole Sunday and I dreaded it and resented it. So I stopped. And my life was much less stressful. And I've been successful in my health goals. So no need to meal prep if you truly don't like it.
I do cook up a whole Crockpot of chicken breasts on Sunday and shred it and eat off that all week but that's it. That's the extent of meal prepping.
Do what works best for you and what's sustainable for you.7 -
I think after a while it just becomes second nature, you mentioned it's only been 1 week.
I've been meal prepping (just breakfasts & lunches for myself) for over a year now, and it's helped me a lot! During the week I figure out what I want for the next week and make up my shopping list (along with everything else I'll need for dinners, my husband and daughter etc). Everyone knows Sunday is my prep day.. I need 1-2 hours to myself in the kitchen to get things done. Sometimes it's only 30 minutes, all depends on what I'm making. I get things done and then I'm set for the week! No thinking each morning what to pack or grabbing take out at the last minute. I've come to really enjoy prepping and will continue to do it. I'm not doing keto, and I don't have any other restrictions so I can really do anything under the sun I want!0 -
I really enjoy cooking and meal prepping so can't relate. However, I have a friend who invites other friends over to her house on Sunday afternoons; each person brings different foods and their own plastic containers. The group shares the chore of prepping as well as the food and everybody wins.1
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You don't need to meal prep. I never really have to much extent other than sometimes I will grill up some chicken for lunches for the week for my wife (takes like 15-20 minutes) and I and she'll make a big batch of quinoa for the week sometimes. Then we just grab whatever veg we want on a particular day. Otherwise, lunches are usually leftovers from the night before or a sandwich for me. Breakfast I usually alternate between eggs and oats...pretty easy.
I think a lot of people overthink this...and honestly people do way too much hand wringing over macros.1 -
I feel you, I try to make mine as simple as possible. Make a few chicken breasts with different sauces, throw some in with pasta, eat the others with whatever frozen veggies I feel at them time. That's about as complicated as I can be bothered with. I find the hardest part is getting bored with whatever I've made and things going bad. Chili is a good one cause I can make that in bulk and freeze it in individual portions for when I'm sick of whatever I made that week. Probably do that with soups but I'm not personally a fan of soups.
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I always cook enough for 2 or 3 (sometimes even more) meals even if I have to double the recipe. That way I have enough for a couple of dinners and even a couple of lunches. I do a lot of roasted vegetables and always do a big tray. It takes very little extra time since I already am prepping.0
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cwolfman13 wrote: »You don't need to meal prep. I never really have to much extent other than sometimes I will grill up some chicken for lunches for the week for my wife (takes like 15-20 minutes) and I and she'll make a big batch of quinoa for the week sometimes. Then we just grab whatever veg we want on a particular day. Otherwise, lunches are usually leftovers from the night before or a sandwich for me. Breakfast I usually alternate between eggs and oats...pretty easy.
I think a lot of people overthink this...and honestly people do way too much hand wringing over macros.
I agree with all of this. Don't do something that's making you miserable. You should be in this for the long haul.2 -
I've seen some people do buffet style meal prep where they batch prep huge portions of a protein (do chicken in several types of marinades to keep it varied and interesting), one grain or starch (quinoa, potatoes, rice, etc) and veggies. They usually have one or two options of each, but you could simply prepare one of each and keep it handy for the day you want to eat it.0
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Meal prepping is very time consuming, for sure! But I have discovered that I do so much better staying the course if I have prepped and planned my meals & snacks out ahead of time. I don't do well in the heat of the moment for making the best food decisions0
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I eat easy to make stuff so I only meal prep chicken. I bake a few breasts at a time for the week.1
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I only prep the stuff that takes a lot of time to prepare and cook. Stuff like pasta, quinoa and steamed veggies don’t takethat much time so I just spend 15 minutes cooking them while nuking my meat.1
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Making the dinner plan for the week on Saturday & shopping for it.
It's so much easier to come home from work, pick a dish and know I have all I need, than figuring out each day how to turn what's in the fridge into any kind of coherent meal, or constantly go shopping after work because you're always missing something.
I spend ca. 40 minutes on cooking dinner incl. a quick kitchen tidy. Often I freeze leftovers, so I always have backups for when I can't be bothered.
For lunches, I usually make a big batch of low cal soup on the weekend, which I freeze and take to work where I pop them in the microwave. Carrots or apples for snacks.1 -
When I got an instant pot electric pressure cooker, Meal Prep was no longer the chore it used to be. I can cook up, portion , and freeze 5 pounds of meat in under 90 minutes, and it is seasoned for flavorful reheated enjoyment.
I typically put up 5 pounds of meat every weekend, portioned into 2 serving per container ( i use mason jars for friendly footprint). I'm usually ahead by a week or so on ready-to-reheat and eat foods.
Beans and rice I cook up once or twice a week, and freeze half while retaining half to heat that day and the next one or two. (they are daily staples in my meal plan).
produce I buy one or two days worth at a time, and I use the daily or every other day trips to the market for extra steps on the fitbit.0 -
And I'm only one week in 🤦♀️.... Hey all, back at this weight loss journey after a very long hiatus. The diet part isnt bothering so much as the planning and prepping... That's a lot of work! I plan & prep meals for both my husband and myself. I feel like all I think about is what can I cook, what fits our macros, what can be prepared ahead of time and not taste like garbage when reheated. All this while also keeping my one year old fed, entertained and feeling loved 🥰 lol. I'm sure I'll push through. Just needed to rant in a forum where I'm sure some could relate and maybe get some tips on how you've made meal prep suck just a little bit less. We are Keto, which I'm seeing isnt very popular here but it's what works for us so you can save any lectures 😎. I say "I'm seeing" when in reality I've only checked out a couple of individual post so I could be jumping the gun there 🤷♀️..... Anywho, how do you get over the meal prepping blues? Or am I just being lazy? .....dont answer that last part 🤣
A lot of this you learn as you go along. For example, I don't like reheated broccoli, so I always make it fresh, which is no big deal as it only takes a few minutes.
Are you just a week into keto? That will become second nature after a while and you won't have to think about the macros as much. But sure, going from around 50% carbs to 5% would indeed be a big adjustment initially.
I love bone-in, skin-on chicken thighs, which take me 10 minutes to prep and 60 minutes in the oven - not something I wanted to started after getting home late from work - so I used to make a big batch of them on the weekends. I'd make them two different ways with two different starches and have one style for lunch and one for dinner. I'd also make a batch of hard boiled eggs for snacks while I was at it. I found this very convenient.
But if your meals are something like meat that can be grilled in minutes - no need to make that ahead of time if you don't want to - send your husband out to grill while you do the veggies.
If you are perhaps going from a lot of takeout/convenience food to cooking from scratch, sure, the extra effort will be an adjustment as well.0 -
Make the meal prep easier with some slow cookers (or instant pot as others said). Make a huge batch of something (e.g. we make 2 slowcookers at once when we make chili) like every month, then put in freezer friendly mason jars or ziplocs and stuff it in the deep freeze. Make sure to date the items. I also do this with things like shredded chicken or beef for tacos/bowls, stew, pasta sauce, beef and broccoli (leave out the broccoli to steam when serving), mini meatloaves (made in cupcake tins) etc. With these freezer meals, all you need to do is have one thawed and then before eating on a given night add last minute things like making pasta or rice (easy) or microwaving some veggies to have with it.
Once you have a few of those freezer meals stocked up you can mix around when you eat them so you aren't having the same thing all the time (they'll last like 6 months), so for a given week you can say meal prep or cook one type of meal for just a couple days of the week and then for the rest pull out that easy freezer meal. You only gotta restock those big batch freezer meals like once a month or so.1 -
I meal prep my breakfast and lunch for the week. This is because I take both to work and simply do not have the time to make them at night or in the mornings (I like my sleep). I do my shopping on Saturday mornings (1.5-2 hours depending on stops). I do my prep on Sunday mornings (1.5-2 hours max, depends on what I am making). But it saves me so much time and money the rest of the week.
It's not for everyone and it took me a few times doing it to find my rhythm.0
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