Meal Planning

Sundays are all about meal prep for me. Trying to be more mindful of what I am eating and how much, logging food has become an essential, eye-opening exercise. It helps me know how much or how little I should eat of something. For example, the apple oatmeal muffin at only 92 calories means I need to eat two muffins and some fruit in the morning to help balance my day. 

The biggest downfall for me with healthy eating is convenience. So when I prep, I like to focus on what I can make ahead and what I can prepare ahead of time. I always try to make breakfast and lunch for the week. Those two meals, in particular, I feel the time crunch. So having healthy options ready to go helps a lot. 

With dinner, when I am faced with a long cooking time or lots of chopping, I might choose takeout or delivery. By pre-chopping vegetables, creating bundles that are ready to go into the crockpot or a frozen casserole, I have easy options ready to go and cut down on dishes throughout the week. 

In general, I prefer to cook by site or taste. So often when people ask for recipes, I can't share them precisely the way I did it. I can tell you what went in, but measurements are hard to come by. However, I have been trying to do a better job.