Fitness With Joel: Meal Prep

Searcy (LP) The first thing you need to do is invest in some good quality containers – these can be Tupperware or the glass variety. Keep in mind that if you are going to be reheating your food in these you want to choose ones that are BPA free and food-prep-300won’t fall apart in the microwave/oven. If you are going to be prepping for a few days in a row, it can be a good idea to buy containers that are the same sizes so they can be easily stacked and you aren’t playing Tetris in your fridge.

Determine the number of meals and number of days you will be preparing at one time. Some people find that preparing only their lunch for each day of the week is sufficient, because they’re able to eat breakfast and dinner at home. Others have more success packing multiple daily meals for the entire week—or even all of their meals. Regardless of where you fall on the meal-prepping spectrum, choose a spot that sets you up for success and plan accordingly.

Find your Macro intake! An example would be on a 2,000 calorie diet, your macros calculate in this way: 800 calories/4 calories per gram = 200 g of protein. You’ll get the same number for 40 percent carbs, 200 g. For the 20 percent fat, the equation is 400 calories/9 calories per gram of fat = 44 g of fat (rounded down).

The point of meal prep is to make life easier for you during the week, this doesn’t mean you have to pre cook all of your food though! There are SO many ways to prep your food, I will go through some of the things that work for me, but remember you should adjust it to suit your lifestyle.

When setting goals set the bar high, do not give up on what you want.

 

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