I have recently started meal prepping. If you’ve been around in the health and fitness world for a while you’ve surely heard that term before. I had heard loads of people talk about this being an absolute lifesaver for busy people (like yours truly) in various blogs and on Instagram. Until now I just couldn’t be bothered to do it though.
How silly of me^^ Meal preparation IS an absolute lifesaver! I cannot stress this enough. Especially if you are new to this whole “I want to eat healthy/clean”-thing. You spend 2-4 hours in the kitchen (I have been told you get faster over time and I still want to believe this is true lol), say on a sunday and then you have food for days. You just grab it out of the fridge whenever the time to eat has come. Brilliant.
How much food you prepare is totally up to you. Take me for example. At the moment I only cook for myself, which makes it a bit easier than for example prepping meals for a whole family (I get that it is not as easy for all of you hard-working mums!). I usually prepare three meals – breakfast, lunch and dinner + a healthy snack option for 3-4 days. That means I am in the kitchen two days a week, usually sunday and wednesday (which is my day off). The rest of the time I can just relax and enjoy all the yummy stuff I’ve made.
That is one way of doing it. You could also cook for the whole week in one huge batch cooking session and then freeze some of the meals you cooked. Or you could just prepare a few things without cooking full dishes. You could for example chop all the veggies you’ll need for your meals. Even that is going to save you some time.
This way of preparing all your food comes with other benefits too. Because you’ve already cooked all your food you know exactly what you are going to eat. This can be an enormous help to stay on track. You won’t be tempted to eat greasy canteen food or grab a burger in your lunch break if your lunch is already waiting for you.
So, if you want to eat healthier but find it hard to cook from scratch every single day, and maybe you have a busy lifestyle on top of that – please, give meal prepping a try 🙂 It might seem like a lot of work at first but once you get the hang of it it makes life so much easier!
I don’t like to follow complicated recipes with lots of ingredients when I batch-cook. I prefer to just throw a few things together that I think would taste nice when combined. Most of the time what comes out is at least edible, and then sometimes, sometimes it tastes preeetty good (and I’m kind of proud of myself haha).
Like this one. An easy stir-fry with shrimps that I’ve made a couple of times over the last few weeks. It is thrown together in no time and makes an excellent post-workout meal (high in protein, low in fat) in combination with a carb source of your choice. I like to serve it with white rice or (as pictured here) with plantain tortillas. Cristina over at The Castaway Kitchen has a great recipe for them, you can find it here. I used her recipe but turned it into a flatbread!
If you decide to make this in your first meal prep session (or just as a meal on its own, no pressure ;)) I would love to hear how it went! Hope you’ll enjoy it xx
Easy Shrimp Stir-Fry (paleo, gluten-free, dairy-free)
- 400g peeled and deveined shrimp, thawed if frozen
- 430g (2 big ones) pak choi
- 135g leek greens (one large)
- 75ml coconut aminos
- 3 teaspoons honey
- 1 tablespoon coconut oil
- 1 teaspoon ginger powder
- sea salt
- If necessary remove outer leaves of the leek and pak choi. Thinly slice everything and set aside.
- In a large frying pan or wok heat the coconut oil over medium heat.
- Add shrimp and fry for 5 minutes. (at this point, especially if you are using thawed shrimp, there might be some excess water in the pan. I like to quickly pour everything into a sieve over the sink to get rid of it and then add the shrimp back into the pan.)
- Add leek greens and pak choi. Stir and cook for about 5 minutes until the vegetables have wilted.
- Add the honey and stir to combine. Season with salt, ginger and coconut aminos.
- Cook for another 1-2 minutes, until enough of the liquid has evaporated.
Serve over white rice or use as a filling for your favourite gluten-free tacos and tortillas!