I’ve been busy this afternoon, prepping meals for myself and the kids for the next few days.
I made fried rice for the kids, which will do them tonight and tomorrow night.
For me, I’ve cooked two chicken breasts, and made a Greek salad.
Both are easy to do – the chicken is plain but I’ll probably add seasoning when I portion it out. The salad is dead easy – a cucumber, two tomatoes, orange pepper, about half a red pepper I had left, a quarter salad onion, 100g (4 Oz) of feta and about 10 olives. Chop it all up and mix together. So easy!
The chicken and salad will last me 4-5 meals. It’ll be dinner tonight and lunch and dinner for tomorrow (Monday) and Tuesday.
I’m learning that portion sizes are important. You’d think I’d know this, but apparently all these years I didn’t. I’d just eyeball it and figure”that looks about right” without ever weighing and measuring.
I’ve now learned from experience that not only were my portions waaay too huge, I was also eating waaay too much altogether.
For me, as a female in her early 50s, I need about 150 grams (3-4 ounces) of protein per meal to keep me satisfied while losing weight. I can pretty much have as much salad or veggies as I want to go with it, but I’m avoiding sauces and dressings (which get out of control really quickly!) and instead opting to shake some seasoning on instead when I need to.
I am using lighter, more intensely flavoured dressing on occasion (I love Japanese sesame dressing and a little goes a long way!) but I’m avoiding anything creamy or mayonnaise-ey.
The good thing about Greek salad is it needs no dressing. The olives and feta give it heaps of flavour for few extra calories and not much added fat, which is way better than having a green salad then dousing it in creamy dressing.
Meal prepping is working very well for me. I’ll talk about how I’m managing it in a coming post, but it’s meaning I’m spending much less time in the kitchen, and wasting much less food.
fit, fed and fasted 