But any Personal Trainer will tell you, that not only do you have to exercise, but diet is key to reaching your goals! So as a Personal Trainer in Alpharetta, I am going to provide you with the tools so that Meal prep doesn't have to be something you dread. Rather than making last minute grocery trips and guessing about the numbers, follow these 4 simple rules for successful meal prep!
For many people, meal prep has proven to be the key to reaching their fitness goals. When someone finally gets the hang of it, their results almost invariably go through the roof. Afterward, they'll often talk about it like it's the simplest thing in the world.
Unfortunately, the whole process can prove overwhelming to the inexperienced and even be quite a hassle for veterans. Not only can a week's worth of meal prep eat up an entire afternoon, but if done wrong, it can turn you off from the idea completely, leaving you scavenging for fast food on the reg.
Successful meal prepping revolves around having a plan. This is crucial. Try winging it on the fly and you'll likely end up with mismanaged macros, forgotten veggies, or, worse, foodborne illness. Before you even set foot in the kitchen, commit these four meal-prep rules to memory!
- Pick Your Day Ahead of Time-Meal-Prep Sunday is a holiday widely observed in the fitness community Monday. Why? Prepping on the Sabbath doesn't interfere with your Friday and Saturday plans, and its close enough to the start of the week to (hopefully) prevent having funky-smelling food by Thursday. However, depending on how many meals you're making, doing all the prep on a single day can add up to quite a bit of food and time. Plus, depending on your protein of choice and preferred cooking method, you may still end up as that guy or gal in the office known for their stinky lunches. News flash: Meal prep is only going to last if it feels manageable to you. If Sunday doesn't work, split meal prep into two days. This will cut down on the session length and definitely preserve the quality of your food. Sunday and Wednesday is usually a good pair, but find any two days that work best for you.
- Know Your Number-Don't even think about meal prepping until you know exactly how much you're shooting for in terms of number of meals and what those meals are made of.
- Stick With Staple Items-I am a huge advocate for including variety within your meals during the week. However, with that being said, spending time crafting gourmet concoctions such as creme brulee French toast or bacon-wrapped scallops in bulk may keep you in the kitchen for much longer than you anticipated. Plus, as a rule, the fancier something is, the worse it tastes when it has been sitting around for a few days in Tupperware. Save the decadence for a fresh meal. When you're prepping, focus on choosing easy-to-cook, bulk-packaged foods that store well. My recommendations: Mix and match from these categories and go to town:
- Chicken breast, lean ground beef, pork tenderloin, flank steak, lean organic lunch meat (turkey breast, ham, or roast beef)
- : Oats, quinoa, couscous, brown rice, wild rice, whole-grain tortillas and bread
- Go Grocery Shopping-Grocery shopping might seem obvious, but beginning your meal prep with the remnants hanging out in your fridge and pantry is never a good idea. Sure, you might get a meal or two that way, but in the end, you'll either run out of food or become forced to use your protein-powder stash as reinforcements—for nearly every meal. That gets expensive fast. Once you know your numbers make sure you have everything to meet them. If you're one of those lucky people with a chest freezer, you may be able to plan weeks ahead of time. If not, make a weekly or biweekly trip part of your prep routine. Not only will it help you efficiently navigate the store, but it will also help you save money and avoid food waste.
770-667-0099 4914 Atlanta Highway, Alpharetta, Ga 30004.