Meal Prep Essentials

I promise to post my week 2 progress tomorrow! But first I received some questions on meal prep and how to make food that isn't boring as well as time consuming. So here are my week 3 meals and a breakdown on what I consider the essential tools to make prep easy and quick (and tasty!).

First, I recommend investing in a set of containers that will hold a full meal and fit in your lunch bag. I purchased this set from Isolator Fitness but there are many other brands. Tight fitting lids are essential! Second, a scale, measuring cups, and an array of knives. This is about all you will need!

On to preparing actual food! My absolute favorite tools are my pressure cooker, rice cooker, and NutriBullet (but any decent blender will do). I can make 3-4 pounds of chicken in the pressure cooker in only 20 minutes or so. I simply throw in the chicken and some marinade, set it, and forget it! The rice cooker makes several cups to perfection in 15 or so minutes plus has a basket for steaming veggies while your rice cooks! And finally, the blender takes the place of a mixer and also makes some delicious protein shakes.

Using only these tools I can complete my meal prep in 1-2 hours for 4-5 days worth of meals. This week I chose to make protein pancakes for easy breakfasts. I will add the recipe below. My second meal is a venison burger with buffalo cauliflower. The final meal I prepped is chicken (prepared in the pressure cooker) with a side of either frozen veggies and rice or sweet potato (baked in the oven). Dinners will likely be salmon and veggies prepared fresh each night. I also packed tuna packets, almonds, and Quest bars into my lunch bag for snacks. Since the rice cooker, pressure cooker, oven, and stove top can all be going at the same time I didn't have to do anything more then get each one started and cook the burgers and sweet potato while I waited. 

Four days of meals ready to go

I hope this helps anyone struggling with meal prep. I will start sharing recipes from now on as I favor simple, flavorful cooking to anything over the top. I think it will help those of you who are new to this see that you don't have to get food-blogger-fancy to eat healthfully!

Protein Pancakes

Ingredients:

2 ripe bananas (I used over-ripe ones that I had frozen)

3/4 cup egg whites (about 4 eggs worth)

1/2 cup quick cook oats

1 1/2 - 2 scoops of whey (I used MyProtein Rocky Road flavor)

4 TBSP flour (I used regular bread flour but feel free to substitute)

1/2 cup coffee, brewed

1 Tsp. baking powder

Directions:

1. Combine all ingredients in a blender

2. Heat skillet or griddle with oil (I used coconut oil)

3. Measure out 1/2 cup of batter into hot skillet

4. Cook until bubbles form and burst 

5. Flip and continue to cook 1-2 minutes

Makes six 1/2 cup pancakes. Freeze leftovers and spritz with water then heat in the microwave for 30 seconds to serve later. Top with PB2, sugar free syrup, or fresh fruit.