Finally—A Meal-Prep Plan That's Not Overwhelming
You know meal-prepping can help you eat healthier meals, but the thought of finding good-for-you recipes, devoting an entire day to making them, and then praying to the weeknight dinner gods that they still seem appetizing when you’re ready to eat them is…a lot.
Luckily, there’s a secret that can help you eat healthier all week long, minus the stress factor: Just keep healthy, ready-to-nosh grub in the fridge and you are likely to eat it. Yup, it’s really that simple. A prep plan and fast recipes from WH advisor Amanda Baker Lemein, RD, will get you started.
First, prep these four ingredients:
Throughout the week, use them to make these easy meals:
- Protein-Avo Toast
Toast one piece of 100 percent whole-wheat bread and top with two sliced eggs and ¼ avocado, smashed.
- Salad Bowl
Mix 3 ounces chicken (or ½ cup beans/lentils), 1 tablespoon each olive oil and vinegar, 1 ounce chopped roasted nuts, and as many VEGGIES as you like.
- Weekday Hash
Saute pre-chopped veggies in a skillet with olive oil spray and 2 tablespoons shredded cheese. Top with an egg. Add hot sauce or sriracha for some heat!
- Open-Faced Sandwich
Top a slice of 100 percent whole-wheat bread with a thin slice of cheese and 3 ounces chicken. Fill the rest of your plate with veggies as crudités.
Still sound like too much work? Try a healthy-meal-kit service:
This article originally appeared in the May 2019 issue of Women’s Health. For more intel on how to lead a happier, healthier life, pick up an issue on newsstands now.
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