This is a guest post by Kyra of The Get In Shape Girl. Since I am trying to start doing more meal planning and batch cooking, I asked her to put her 2 cents in about the topic. Thank you for contributing, Kyra – take it away!
Do you find yourself running around like a crazy lady all week, taking your kids to practice, dropping clothes off at the cleaners, spending way too many hours at a demanding job?
Do you get so tired at the end of the day that you find yourself saying, “Ahh.. Screw it!” and pulling up to your local takeout restaurant?
All of these things contribute to fat gain, poor health, worse cravings and not being able to fit into your skinny jeans.
Let’s face it – life is crazy, and it ain’t gonna slow down. But the better prepared you are, the easier it can be. As a matter of fact, if you are prepared you can find yourself whittling down your waistline, having less stress, more energy and not just fitting into your skinny jeans.. BUT LOOKING DARN GOOD IN THEM!
Trust me on this.. I’ve lost 43 pounds doing this, and I train women everyday to do the exact same thing. Here are my top five tips to help you PREPARE yourself with meal planning and batch cooking each week:
1. Shop ‘til You Drop! Take a trip to your local grocer. Get your typical foods and everything you will have for dinner. Here’s what I recommend to get for your batch cooking session:
- 1 dozen eggs
- 3 – 5 chicken breasts
- Raw veggies like cucumber, carrots, celery and peppers
- 2 – 3 sweet potatoes
- Spaghetti Squash
2. Get Down and Dirty. Schedule about 2 – 3 hours for this in your calendar on a Sunday. You are gonna get serious here – this is batch cooking! This is going to make your life so easy, you’ll actually have a few extra minutes in your day to send me a thank you card 😉
- Step 1: Cut the tendons and any excess from the chicken breasts. Bake, grill or cook on George Foreman (my personal favorite)
- Step 2: Go ahead and “fork” (poke holes in with a fork) your spaghetti squash and place in the oven at 400 degrees for 40 minutes
- Step 3: Boil your dozen eggs
- Step 4: While your chicken, squash and eggs cook go ahead and fork those sweet potatoes. You can bake them too of course, or place 1 by 1 in the microwave wrapped in a damp paper towel until they are cooked through
- Step 5: Chop up fresh veggies and place into baggies or tupperware. There should be enough for 5 – 7 days. I like to put mine is separate containers for each day so I can grab them and go.
- Step 6: By this point your chicken should be done. Measure it out into portions (I need 4oz/ serving. Place into separate containers. You may use this once or twice a day for the next 4 days, the rest I would freeze.
- Step 7: Cut and gut those sweet in half long ways. Store them in tupperware.
- Step 8: Cut the spaghetti squash, remove the seeds and place the good stuff in a container.
3. The Night Before. The night before you leave for work, school, to run your errands put together your meals. Maybe you use some chicken, half an avocado and a cup or so of that squash. Perhaps you grab a couple of your hardboiled eggs, half of a sweet potato and one of those containers of sliced veggies.
4. Make an Investment. You need good tupperware. Some folks like glass. I like the ones that come from the dollar store. Either way, you need a lot of tupperware in all different shapes and sizes. I like the flat, square ones for my chicken and vegetables and your basic leftovers. I prefer the rectangular, deeper sizes for my oats. And I like small cups for smaller portions like sweet potato or fruit. Whether you prefer glass or plastic, make sure it’s clear, dishwasher and microwave safe!
5. Lunch bag. What’s the point of meal planning all your food if you can’t bring it with you? I bought a hot pink lunch bag from Target for $1. But some folks swear by their Six Pack Bag. Even if you just use the Lulu Lemon bag you got yesterday when buying your Scuba hoodie, it’s all good!
Do you have any batch cooking tips you swear by?
Leave a comment below!
The Get In Shape Girl