I don’t know what took me so long to start getting serious about doing weekly meal prep. Maybe it was just laziness. In order for me to get all the food prepared for the entire week, I have to give up a decent amount of time each Sunday, so that definitely is a factor.
It’s not like I wasn’t aware that taking time at the beginning of each week and cooking and planning out all my meals was the best way to monitor what I was eating. Logically, I knew it. I’d argue that most people know the right thing to do in most situations, but that doesn’t always mean it’s the decision that they make.
So the end of March/beginning of April, I made the choice to start preparing all my breakfasts and lunches for the entire week. (Dinner would be planned out each weekend but then prepared each weeknight.) My wife was at a point in her life that she also was interested in doing this, so with her on board, we made a plan and got started. Each Sunday, I grill two full bags of chicken, steam four bags of mixed veggies, and make an egg and sausage mixture in muffin tins.
I’m sure there are countless ways that you could do this better than the way I do it. I know there are endless websites, podcasts and blogs that give you the next greatest way to monitor your diet and prep your meals with the proper ratio of macronutrients and micronutrients and carbs versus no carbs and all that.
I read Tim Ferriss’ The 4-Hour Body, so we use aspects of what some people call the “Slow-Carb Diet.” The main things we stick to include the following: no sugar during the week (this includes fruit, which has been very challenging), no grains and no white carbs (potatoes, rice, bread, cereal, etc.). It’s very Paleo-like except we have the option of having beans and legumes, as well.
The reason this eating style has worked so far — and I can see it being a true long-term life change — would be the Saturdays. With this system, Saturday (the day my wife and I picked) is an “anything goes” cheat day. This keeps me from sneaking in the bad foods that I see advertised on TV or at the store throughout the other six days, because I know if I can just hold off until Saturday, I can have anything I want. Adding this aspect has made changing the way we eat and doing our meal prep entirely more manageable than the other Paleo challenges and 30-day diets that I’ve done in the past.
Related: Planning For Paleo
I feel better. I’m going to have to buy a new belt. And while I didn’t lose 20 pounds right away (nor did I want to), I definitely have more energy and am very rarely hungry, which is not something I can say about other dietary changes I have attempted in the past.
One month in and things are going well. The biggest challenge is committing the time each Sunday afternoon to cooking and prepping for our Monday through Friday meals. After that, each day it’s easy to grab a container, stick to the plan and make a list of everything I want to eat on Saturday.
Do you have any experiences with preplanning your meals? What methods work for you?
Stay on the Grind.