We’ve all been at work, no lunch packed, it’s 11:57 on the clock and our mind is racing.
KFC, Hungry Jacks, Sumo Salad, Jack Greens – the options are unlimited, but you’re trying to be healthy. Though the convenience of how cheap and quick these fasts food are make the decision all that much harder, until you finally cave and you’re sitting there with Susan, eating a Whopper with cheese for lunch.
So how do you avoid this situation? How do remove the stress of deciding what to eat during the week?
We all lead busy lives, whether you’re a full-time mum, worker or student, it can often be hard to cook all your meals, especially lunches and dinners. Without having a plan in place, you increase your chances of eating junk or convenience foods.
Financial planner Canna Campbell shares how you can save on your weekly grocery bill. Story continues after audio.
My way of dealing with this is to PLAN, PLAN, PLAN. Before meal prepping, the first thing you need to do is a plan.
Make sure your cooking load is manageable, ensure you know how many meals/days you’re prepping for and how many meals you need.
I recommend prepping for Monday through to Wednesday on a Sunday night and preparing for Thursday through to Sunday meals on Wednesday night.
A meal plan is essential – this allows you to further break down your meals into ingredients. Of course, pick a plan that suits your lifestyle and consists of foods and meals you actually like to eat.
Once you’ve got this in order you can start preparing your week.
Not only will this help your wallet and stop you from spending crazy amounts on lunches at work, may also help your waistline, too.
Meal prep doesn’t always have to be the entire meal either. Little hacks like pre-chopping your veggies, preparing breakfast the night before, or freezing sauces and soups in bulk to save you time are all great ways to stay on track.