Meal Prep: What I Made This Week In 80 Minutes

Jun 25, 2018 | Nutrition

The core of eating well. Keep it simple and PREP! If you’ve been following me on Instagram for a while you’ll more than likely know that almost every Sunday I prep meals for the week ahead. It changes on a weekly basis but I often try to prep a few snacks, breakfasts and lunches when I know my husband and I have busy schedules the following week.

With so much going on, never-ending to-do lists, kids to look after, household chores to keep up with, errors to run, work/family/friend commitments (sound familiar?), one of my top tips for eating well and feeling amazing during the week is healthy meal prep. If you’re new to meal prepping it can feel overwhelming and initially take longer than expected, once you’ve done it a few times you’ll become a pro, and it won’t take as long. I personally always recommend putting aside 1-2 hours in the weekend to prep a few basic ingredients so you can throw together healthy meals during the week, if you’re new to meal prepping here are some tips on how to stat food prepping.

This week I decided to make actual meals instead of prepping ingredients, so I wanted to share with you what I did and how I kept it simple. This took me 80 minutes, and now I don’t have to think about breakfast or lunches for the next few days, which trust me, will save you SO much time during the week. If your health is a priority, 80 minutes in the weekend shouldn’t feel like a chore.

What I prepped this week was our breakfast, lunches and some snacks which I made for myself and my hubby to enjoy Monday – Thursday.

Breakfast:

I kept it simple by making, his & her overnight oats

Lunch:

Mon/Tues: Brown rice, roasted chicken drumsticks, stir-fried cabbage and carrot with sunflower seeds, drizzled in olive oil.

Wed/Thurs: Roasted purple sweet potato, roasted kale chips, stir-fried frozen vegetables (to keep it simple and quick), drizzled in sesame oil, sesame seeds plus boiled eggs, and one day I’m going to add in a can of tuna in olive oil.

Snacks:

Nuts into a ziplock bag for hubby.
Chocolate brownie cookies – these were an added extra we will probably enjoy after dinner with a cup of tea.

I didn’t prep snacks for myself so I’ll be keeping them simple this week with either fruit + tahini, a protein smoothie or rice cakes + hummus/tomato/tuna.

If you enjoyed this and would like to see more posts like this please give it a like and let me know in the comments below. I hope this inspires you and motivates you to get into meal prepping because it truly is one of the best ways to keep your health on track!

Nat xx

Hi I’m Natalie, a Registered Clinical Nutritionist, health influencer, blog writer & recipe creator. My own health complications prompted me to make positive diet & lifestyle changes, revitalize my health leading to a career change from the corporate world to nutritional medicine. I believe in a wholefoods approach to good health, focusing on simple strategies for modern, busy people. 

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The information on this website is not intended to replace the advice of your GP, a one on one relationship with a qualified health care professional and is not intended as medical advice. It is not intended for self-diagnosis, treat, cure, or prevent any disease. I encourage you to make your own health care decisions based upon research and in partnership with a qualified healthcare professional. The entire content of this website is based on the opinions of Natalie Brady, a qualified Holistic Nutritionist, unless otherwise noted. Click here for term and conditions of services.

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