If you follow me on Instagram, you know that I did the Whole 30 last year. It was my first, and it may not be my last, time doing the plan. It was another one of my late night ideas, but I promise that some good came out of that plan. One of the best things I already knew, but certainly improved upon, is prepping my meals.

Meal Prep Feature Image

Now, honestly, there is no way to be successful on a Whole 30 without prep, but that success extends beyond the Whole 30 plan. Once I stopped, I found that I didn’t plan, and I spent the next three weeks regretting many of my dietary decisions. As soon as my Christmas dinner was over, I pledged to begin meal prepping again.

I use Emily Ley’s Weekly Calendar to create my weekly menu either Friday or Saturday. I could create my own calendar, but why? Her’s is simple, fantastic, and free! Once I create my menu, I create my shopping list. Sunday morning is my time to shop, and I’ve given myself time to collect any coupons and plan my attack since my list and menu are done. It truly makes shopping a breeze. Now, I could do my shopping Saturday, but I love Sundays after early church service. It’s peaceful and quick.

Here are my tips for successful meal prep:

  1. Pick one or two meats to center your menu around. This helps reduce the time you spend choosing cuts in the store, and it also allows you to buy in bulk and stretch your culinary skills.
  2. Buy matching containers for your prep. I have a special set that I only use for my meals. It keeps me motivated, and my portions are controlled.
  3. Stock up on frozen veggies. I promise this makes prep so much easier. You cut your cooking time drastically.
  4. Buy the fruit salad. I think Publix has the best fruit salad around. I spend the cash for it with no regrets. It feels like dessert.
  5. Use different cooking methods on the same day. I try to put something in the oven, cook my breakfasts on the stove, and throw something in the crock pot. Sure this varies, but I like knowing that I don’t have to stand over everything as it cooks. I also like knowing I don’t have to monitor four different pots on the stove.
  6. Freeze any leftovers for another week. There will come a time when you are busy, and you just can’t get your prep done as you want. Freezing your food is a great alternative. It’s a healthier prepackaged meal.

I hope this helps you, if you’re trying to find a way to create healthier meals that are still convenient. Do you already plan your meals ahead of time? What do you suggest? Please share!


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