Batch Cooking before and after

Batch Cooking – A weeks worth of meals

Somewhere along the line of this fitness journey I discovered batch cooking/meal prepping. I’m not exactly sure when it happened or how it happened all I know is I’m really really glad that it did happen. It makes mine and my family’s life so much easier. I often get asked “but don’t you get bored with the same meals” and the answer is yes but it’s not very often and on those days I just cook something different not a big deal really. 

My meals usually look something like this

  • Breakfast
    1/2 c dry oatmeal
    1/2 scoop of vanilla protein powder
    1/4c of fresh blueberries.
  • Lunch
    4oz of cooked chicken and
    at least 2c of vegetables (I tend to eat vegetables grown above ground as they have less sugar and aren’t as carb heavy)
  • Dinner
    4oz of chicken or
    5oz of fish
    vegetables
    1/2c of rice or quinoa 
  • Snack
    boiled egg
    cucumber
    cherry tomatoes
    humus
    2 slices of rosemary ham
  • Smoothie
    1 scoop pineapple coconut protein powder
    2 cup cashew milk
    1 small banana
    ice
  • Pre-workout – 1/2 scoop of protein
    Post-workout – 1 scoops of protein and water
  • Drink 4L of water a day

For the chicken I buy a tray of skin on, bone in chicken thighs from Costco each week. I just take the skin off before I cook them and debone them after they’re cooked – easy peasy!

meal prep

This weeks meals consisted of a Chicken Taco/Burrito Bowl, Chicken Teriyaki Bowl, Protein Snack Box, Smoothie and Oatmeal.

*I tend to have my smoothie in the morning or early afternoon and the snack box in the evening.

Teriyaki Bowl Substitutions
-coconut aminos instead or soya sauce, 
-maple syurp instead of brown sugar, 
-arrowroot powder to replace the cornstarch
-sweet potato instead of rice. 
Chicken Burrito Bowls
Print Recipe
Servings
4
Servings
4
Chicken Burrito Bowls
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Mix the cooked chicken with taco seasoning
  2. Line a baking sheet with parchment paper.
  3. Place peppers and onions onto the baking sheet and drizzle with oil.
  4. Bake in oven for 20 minutes
  5. Add 1/2c to rice each container. Top each container with a scoop of black beans, cooked peppers and onions, and chicken. Garnish with fresh cilantro and salsa.
  6. Throw your containers in the fridge and your ready to go!
Recipe Notes

You can serve this with some guacamole and/or cheese as well.

per serving - 329calories - 31g protein/39g carbs/8g fat

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Adapted from  Scott Loitsch / BuzzFeed Tasty

When it comes to steamed vegetables I don’t really measure. I always however make sure they cover  1/2 my plate. Protein gets a 1/3 and the rest goes to my carb. Salad dressing is oil and vinegar. I do everything I can to make sure nothing I eat has sugar added. Food categories also never touch.  As hard as I tried to eat 100% paleo I just couldn’t shake my headaches so have since added back in some limited grains like my morning oatmeal and 1/2 cup of rice. This seems to be working well for me so I’ll continue for a while and see how things go. 

I never feel deprived as I eat a lot of food and it’s all really good. I occasionally have an alcoholic beverage but not often. I know this isn’t everybody’s ideal way to eat but I just feel better doing it this way.

The maple syrup that you seen in the photo is measured and is for my husbands oatmeal. As hard as I try he’s not ready to give up the sweetness I am however happy that he’s using maple syrup and not sugar in his oatmeal and ice coffee. 

I eat from anywhere from 1500-1900 calories a day depending on my workout and how active I am throughout the day.

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