How it All Started + Recipes

I began meal prepping in my second year of university, after I gained the dreadful ‘freshman 15’. I wanted to take control of my health and for me it meant regular exercise and portioning my food. For me it was easier cooking and meal prepping when I lived away from home because I was in control of what and how much I wanted to cook. I typically meal prep on Sundays because I find it extremely relaxing to start planning, preparing and cooking my food for the rest of the week, while I put something on the TV.

Breakfast

I find the easiest food to make in advance for breakfast are eggs. Each week I boil 10 eggs to last me throughout the weekday.

Breakfast wraps

·      2 hardboiled eggs

·      1 ripe avocado

·      Sprinkle of feta cheese

·      Half a tomato

·      Seasoning of your choice

Egg Breakfast muffins 

This is another go to favourite of mine that is great either by itself or with an English muffin. I recently bought a silicone muffin tray that I use to bake these egg breakfast muffins.

·      10 eggs

·      1 green onion

·      1 red bell pepper

·      1 pack of white button mushrooms

·      Garlic salt

I crack one egg into each mold and add some of the other ingredients and then use a fork to mix everything together. I set my oven to 350 degrees Celsius and let them back for 15 minutes. In the morning I’ll have the eggs on 2 slices of pumpernickel.

Lunch

Beef Stir Fry

This is another quick and easy recipe that can easily be altered to fit your taste buds or fitness goals.

·      One pack of flank steak

·      1 red bell pepper

·      Half an onion

·      Ginger (up to you)

·      Garlic (up to you)

·      Sesame seeds

·      Broccoli

I marinate the beef with the ginger and garlic overnight with light soy sauce. I like using flank steak because it is cut very thin and it doesn’t take long to cook. I use sesame oil to cook the beef and after about a minute I add in all of my vegetables. I typically eat this with white jasmine rice because I think it tastes better. However, brown rice and quinoa would also be great options to eat this with, or pita bread too.

Pizza

I’m not too sure if this is healthier version of pizza, but that won’t stop me from eating it. If you are reducing your carbohydrate intake, you can also substitute the pita and make a cauliflower crust. 

·      Whole wheat pita

·      3 tablespoons of tomato sauce

·      4 white button mushrooms

·      Half an orange bell pepper

·      Some red onion

·      1 cup of spinach

·      ¼ grated mozzarella

I bake the pita bread for 5 minutes at 250 degrees Celsius and afterwards I put the tomato sauce and layer on my ingredients, then I let it bake for 15 mins in the oven.