Meal Planning for the New Year and Beyond
By Lia Threat
Click aqui para español- >Planeación de alimentos para el año nuevo y más
Even though I am all for New Year’s resolutions, I believe more in making changes that will last through the whole year and not just that first month! One of the behaviors that I notice the most when people try to make a new change with their eating habits is an attempt at meal prepping. Some people go all out and meal prep seven days a week, and others may just prep their lunch. Start with a few days a week and build your way up to get a feel for how meal planning can fit into your schedule. Before you get started, here are a few things to keep in mind so you can begin with confidence. Good luck and happy prepping!
CHANGE IT UP
Our bodies love a diverse menu! Chicken and the same vegetable seven nights a week is not enough variety to get all the vitamins and minerals that your body needs to thrive. Choose a mixture of proteins, complex carbohydrates, fruits and veggies each week
SHOP ONE DAY,PREP ANOTHER
For those of you who work a traditional Monday to Friday, 9 to 5 job, weekends may be your best bet for prep and shopping. Trying to do both in one day can feel overwhelming. Pick a day like Saturday to shop and cook in bulk on Sunday.
EAT FROM THE RAINBOW
If you have red peppers one week, try raspberries or beets next. Switch between different shades of fruits and veggies for various antioxidants.
BE A SMART PREPPER
Delicate salad greens are not the best option to prepare ahead. Instead, choose hearty greens like kale, and collards, root vegetables, or pureed veggies. Also, cooking for three to four days and freezing the remainder can get you through the week while reducing the amount of food waste.