Post # 1
Okay so I started going to the gym again about a month ago and have been going at least 3-4 times per week, though my goal is to go 5 days.
I have read a lot about meal prep and I really want to try it out to save time because I really don’t have time to do it in the morning and by the time I get home from the gym, I just want to relax for a bit and go to bed so I feel that prepping everything during the weekend would be an amazing solution. My problem is that I have emetophobia (fear of throwing up) and so I’m always concerned with getting food poisoning and storing food properly. I don’t like eating meat that has been in the fridge for over 2 days and just leave it for my hubby because he has no problems with it. I figured that freezing my meals would probably work better for me but I have a few questions!
If any of you freeze your meals, do you find that the quality/taste of the food isn’t as good? Do you separate and freeze marinated raw meat and then cook it or is the food already cooked (I would prefer to just cook my food and then freeze)? Do you put your entire meal in one tupperware or do you separate? If you only separate certain foods, what are they?
For those who don’t freeze your meals, how do you store them?
Any tips would be greatly appreciated! 🙂
Post # 2
Most food is better freshly prepared, rather than frozen and reheated.
How long does it take to steam a chicken breast and a few veggies? Not long.
Or broil a piece of fish and add a salad.
Post # 3
I used to freeze because I would do my meal prep weekly (everything was placed in seperate containers and each day I’d place what I needed for the next day in the fridge to thaw overnight). I didn’t like the flavour of frozen then re-heated food so now I do meal prep twice a week – one on Sunday and one on Wednesday night. I keep everything in their seperate containers in the fridge. Perhaps you can do yours every two days? Or do all of your rice, veggies and salads all at once but just cook the protein portion every day? The weeks that I have my egg-white omelette, I chop up all of my veggies and store them in the fridge but cook the actual omelette (adding the pre-chopped veggies) fresh daily.
Post # 4
I took a class on this last year and I wish I could just hand you my textbook, it answers all your questions. You can freeze raw or cooked, it is best to freeze proportionally. If you freeze a large chunk then it is more difficult to take what you need, you would have to defrost the whole thing. Never store raw aboVe cooked, it could contaminate.
Here is what martha steward has to say about fridge storage and another good article on food storage
Food Storage 101: How to Properly Store Meat, Dairy, and Produce for Maximum Savings
Post # 5
Thanks so much! I want to do my meal prep weekly as well. I’m glad you mentioned that you didn’t like the flavour because I wouldn’t want to freeze a week worth of food and then realize that it doesn’t taste quite right. I’ve never thought about doing it twice a week as I always hear about people doing it on a weekly basis and wanted to know about how they can successfully do that, but I think you’re right and it would make more sense for me personally. My only issue with doing that is that I find it difficult to find chicken (main meat I eat) in packs of 2, which would be SO ideal!
Thank you for the tips! I read both articles and they were really helpful. Especially telling you where to store what within the fridge!
You’re right about most food tasting better when it’s fresh. But I’m not just trying to make one meal a day, I’m trying to meal prep for the whole (or half of) the week while eating 4 small meals a day + snacks. I just find that it’s easier for me to eat healthier and run out the door with an already-made lunch than if I had to stand there and make it in the morning. To be honest, I barely have time to eat breakfast (and that’s while waking up at 5am) so I end up skipping it unless my husband is up and makes it for me. Most of the time I don’t make it home before dinner either so I have to make sure that I have a “plan” for most of my meals because otherwise I would have to buy something and I want to stay away from that. Plus, finding healthy snacks is super difficult at places that are accessible at the time!
Post # 6
I follow a meal prep plan (for vegetarians) and I just got through week one. I can’t tell you how nice it is to come home from work/class at the gym around 7:30 or 8 and just have to put my food in the microwave. It also takes the guesswork out of what you are going to eat for the entire week. Flavors blend together nicely over a few days in the fridge.. I have no issues with leftovers. I’ve struggled with this in the past and with a Dec 2015 wedding, I need to keep up the motivation. Good luck!
Post # 7
I have the EXACT same phobia… Seriously, I will not eat a single thing past the sell by or use by date. I just can’t do it! I got really bad food poisoning a few years ago and ever since then I’m very OCD about food.
I personally food prep on mondays and wednesdays. It makes things a lot easier for me. Also when I go grocery shopping mondays, as I’m putting foods away I prep what I can (wash and cut broccoli, preportion grapes / carrots / asparagus / etc. I preheat my oven to 350 and open a few chicken breast – season and throw in the oven to cook while I put other things away or prep. It’s all about time management to do it twice or three times a week.
I don’t personally freeze my cooked foods… but I will freeze until the night before food prep and have it thawed by prep day =) I’m also not sure about where you live, but in my city buying meat from the meat counter is usually cheaper than packaged. Or I buy Krogers Simple truth organic chicken, they are wrapped sep and I can throw the other in the freezer.
Hope this helps some =)
Post # 8
I used to prep every sunday for two weeks worth of food. Usually around 38 meals per week, for both Fiance and I. I did freeze them but as you other lovely ladies have advised its not very nice. Every then meal prep in advance for about 70 meals took me about 5 hours on a sunday. To make it easy when I started I did veg, carb (rice, potato, pasta) and a meat (chicken, turkey, beef, tuna etc) it used to work quite well and I always felt great having prepped. Some motivation pics below 😉
Post # 9
I freeze in portions too! Although I usually only freeze soups and stews. When I Meal prep on SUnday nights I keep everything just in the fridge. Sometimes if it looks suspicious I will make something fresh for Friday.
Post # 10
- Wedding: May 2015 - Walnut Hill Bed & Breakfast
If I make chicken or something on Sunday evening, it still tastes perfectly fine come Friday for lunch. I just keep it refridgerated. I’ve never gotten sick.
I’ll also peel a bunch of carrots and cut them up to dip.
And I like to make overnight fridge oats for breakfast. I can make 5 at a time and they still taste fine on Friday.