jamcnewman wrote: »
Super topic Chris - I find I do so much better when I prep some things so they are readily at hand. @WhatMeRunning
I hard-boil eggs every week to be sure I have them ready for use in salads, sandwiches, or on their own as a burst of protein.
I prep carrot sticks and celery sticks so that they are always ready and every few days use them up by cooking the carrots for dinner or using both in soup prep. That way, the raw veggies are always fresh.
I make a lot of soups in large batch cooking and always have a number of options in the freezer. Right now I have split pea and ham; Masala red lentil & barley soup; “creamy” vegetable chicken soup (like a chicken pot pie soup but made with low fat evaporated milk as it is stable freezes well); red lentil and spinach soup; and leek, potato, and carrot soup. Our daughter loves (and always has) my soups and takes numerous 2 cup Ziploc containers of it from my freezer back to her condo whenever she drives down for a visit.
I also large batch prep turkey chili, spaghetti sauce, a Mexican Chicken, Black Beans & Rice bowl, a takeoff on Starbuck’s sous vide egg bites, protein breakfast cookies, and banana bran buttermilk blueberry muffins. I also make healthy high fibre nut granola and have in a big jar on the counter and enjoy it measured out with Greek yogurt. Husband has it every morning as a topper on his cooked oatmeal.
All are at the ready in the freezer and brought up in time for mealtimes throughout the week. Everything is entered in the recipe builder so it makes it really easy to 1. Maximize the calorie and macro counts when I am cooking; 2. Track whenever we eat any of these items.
Everyone in the family eats and loves all of these — I don’t cook separately for myself.
So yes, food prep is key for my success!
jamcnewman wrote: »
Thursday January 13
He has fleece lined sled dog boots and a custom gortex and polar fleece coat (as he has such a long body). His gear cost more than mine 😂😂😂 (no joke).
© 2021 MyFitnessPal, Inc.