If you’re looking for the best tips for eating healthier every day, you’ll hear the same thing over and over again: meal preparation, meal preparation, meal preparation. And if you want to know how to prepare your meals better, there’s another tip that comes up often: set aside time to prepare for the week ahead. For most of us, it will be a Sunday, before the work week begins, when we can schedule a few hours to shop, chop, and pack our belongings for the days ahead. It’s not as intimidating as it seems! Simply preparing a few basics ahead of time will put you in a prime position to eat healthy meals all week long.
OK, now before we go any further, I have a confession: I may be a food lover, but my meal prep game is weak. I write about meal prep ideas all the time – largely in the hopes of one day actually practicing what I preach. I know all the ins and outs of a solid food planning system, but I just can’t seem to fit one into my life. I try though, I really do. Every week I shop for groceries in New York (complete with a treacherous trip from Trader Joe’s) and come home with all my paper bags, food, and the best of intentions. But then I get distracted, hungry, or sleepy, and suddenly my meal prep plans are abandoned and I’m back to my usual pace. prepare something for tomorrow daily struggle.
The blessing and curse of writing about healthy eating for my work is that I’m always encouraged (sometimes forced) to try new things and then write about them. These kinds of stories are great because they put pressure on me to actually do the things I want to do. In the past, I spent a week testing frozen smoothies and even made a a week’s worth of healthy meals at Trader Joe’s for just $40, all for the good of art. But the best part is that I really enjoyed each of these experiences, which I might have missed if I didn’t have editors behind my neck for a story.
Now it was time to put my meal preparation bravado on trial. I put together this six-part plan for preparing and storing ingredients to use in breakfasts, lunches, and dinners throughout the week. Although some people do not hesitate to eat the same meal every day, it’s not my case. Variety is the spice of life—I truly believe that—so I used my prepped ingredients in a bunch of different recipes throughout the week (and included a few extras you can try, too).
Was it a bit of work? Yes it was. But it was definitely worth it. Here’s how it went.
