 We are on to part 2! At this point you should have all of your groceries for this week's meal plan, and your recipes accessible. (If not, be sure to check out part 1 here, or scroll down to find the downloads.) Before we get started with prepping the food, double check the serving sizes on the recipe. Take into account how many people you're cooking for, and remember that there are some recipes that you're going to make enough to have some for leftovers. There are many ways that you could go about prepping your food for the week, it just depends on how much time you have today and how much time you want to spend during the week. You could completely cook everything and then just warm things up when it's time to eat. My personal preference is to cut the veggies and pre-cook the breakfast foods, starches, and non-fish proteins on the weekend, and then during the week assemble the salads, smoothies, snacks, dinners, and cook the fish. So for this week's meal plan here's what we'll do ahead of time: 1) Oats and Quinoa
2) Chop all Veggies for the following recipes:
3) Breakfast bowl and sandwiches
4) Pre-cook these proteins:
Ok! Now that you have everything prepped, be sure to put your meal plan directly on your fridge, and take a pic of it with your phone for quick reference.
Each night check your plan for the next day, and get as much of it ready ahead of time as possible. The more you can do in advance the greater the chance that you'll stick to the plan, and the less excuses and roadblocks you'll run into! Have an awesome week! Stronger Than Yesterday - Stronger Together
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AuthorTiffany Kelley Archives
November 2017
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