how i meal prep for the week without going crazy - whiteboard

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I have a pretty good reputation in the office.
No, there's nothing shameful.
As we all know, I am a person who carefully prepares the food.
Even though I worked in the best food restaurant in New York, I bypassed the breakfast burritos and bagels on the way in, lunch time gave up the siren sound of hummus and fresh pita or my favorite ramen.
If you want to know, I'm not bragging modestly or bragging.
I just set the scene for how many temptations I can reject every day (
Read: $ I am saving)
A few minutes of food was prepared on the weekend.
Note that this is not a magic formula or even a real breakthrough message.
That's how I save money and reason and avoid the inevitable "what to eat for lunch tomorrow?
"At 9 every night.
This is what I did: I warn you that breakfast is boring.
I eat the same thing Monday to Friday, week after week, week after week. Overnight oats.
Yeah they 've been around for a while and then everyone gets tired of eating cold oatmeal and then when avocado toast and cloud eggs take over insta they disappearworld.
The point for me is that it takes five minutes for my entire breakfast preparation and it costs five cents.
I bought a lot of oats at Costco and then made this super simple overnight oats recipe on Sunday and split it into personal food for the week.
I use frozen fruit instead of banana puree because it's easier for me.
The final result is the same;
This is a natural sweetener/condiment, and when I have several kinds of fruit in the fridge, I can make different choices in a week.
What's the trick to making really delicious overnight oats?
Heat them up in the morning.
Let the oats sit (in the fridge)
They didn't really cook cream all week.
Lunch is an exercise, starting a week ago, run out of the rest of the fridge and try to make something healthy.
I made the whole meal and divided it into several portions for the whole week.
I know a lot of people can't eat the same thing for 5 days in a row, but I'm lucky enough not to care if it means less work.
If that's too much for you-I get it, I 've had a couple of weeks to finish the dish completely by Wednesday-make two different meals and take turns a week.
The two rules I followed when I was doing lunch are: 1: Make sure each part is big enough to fill you up.
If I'm still going to buy snacks, making lunch is a waste of time.
2. use recipes as guidance and inspiration, not law.
Because I really hate to waste food, I often replace it with anything at hand. k. a. money.
When I have the remaining hummus, I use hummus as a thickening agent, which is a bit suspicious.
When I had chicken left
Barbecue or other)
I turned it into a grain bowl.
When I have almost nothing left in my house, I make a grilled salad with a cucumber salad.
When I put half a can of coconut milk in the fridge for a few days, I made this Thai curry chicken-usually on the spiral sweet potato and any other vegetables I have on hand.
Most of my meat is in bulk and then packed separately and frozen, so my grocery trip over the weekend is pretty simple: several different types of vegetables and fruits can be eaten in a week.
Unless I'm really craving something, I'll buy the season and/or the discounted stuff.
On Sunday, I evaluated the product I bought and the protein in the fridge and offered a game plan for the week as well as a strategy for thawing.
I put a magnetic whiteboard on the refrigerator and wrote out the plan.
It's not very scientific, usually I make a meal on Sunday, can re-heat it once or twice a week, and some ideas for the dinner I can make on a week night.
Sample menu, as follows: Monday-pork curry in slow cooker.
Prepare on Sunday and put it in a slow cooker on Monday morning.
Tuesday-falle sausage, peas and mushrooms.
It only takes 40 minutes. Sold.
Wednesday-dinner with chicken and broccoli plates.
Dinner is life.
It takes about 15 minutes to prepare everything, and then I have about 40 minutes to do important things like start drinking.
Thursday-pork curry
I deliberately didn't try to use the leftovers from dinner for lunch so I could get a chef --
They will have free nights later this week.
Falford left on Friday
Here is the final guide to re-heating the leftovers.
Unless I'm fun, I'll have no plans for the weekend, go out for dinner or do whatever I want.
As promised, there is no secret trick here.
It's just a reasonable plan and an hour or so of cooking time on Sunday, so the weekend nights are not that busy and I can save some money at the same time.
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