Looking for some advice/suggestions, I'm getting a little bored with the same old stuff I've been eating and want to change it up a bit.

I see people talking all the time about meal prepping so they only have to prepare one big meal on Sunday and then they are able to save the rest to eat throughout the week. I'd love to do that so I'm not tempted to eat out or do something unhealthy when I don't have time or energy to make a meal.

But I've never done anything like that before ever, I always prepare the meal right before I eat it. Sometimes I'll have leftovers that I'll heat up the next day, but I really would like to be able to prep for the week in advance.

I have a slow cooker and an electric pressure cooker so I could use either of those to prepare.

Does anyone have any recipes for your meal prep for the week? And please let me know what you do with your portions, ie: freeze/refrigerate, I'm starting from scratch here.

Thanks!

9 hours ago, Kimpossible00 said:

What are "no spoon" days?

“No spoon” days are days where you either don’t have the energy or “spoons” to make food or do daily tasks like shower, fold the laundry, or pretty much anything outside of existing. It’s based on Spoon Theory.

“Managing spoons” is very common among those in chronic health condition circles like the lupus, fibromyalgia, POTS, and more.

9 hours ago, Kimpossible00 said:

What are "no spoon" days?

“No spoon” days are days where you either don’t have the energy or “spoons” to make food or do daily tasks like shower, fold the laundry, or pretty much anything outside of existing. It’s based on Spoon Theory.

“Managing spoons” is very common among those in chronic health condition circles like the lupus, fibromyalgia, POTS, and more.

I’m30 days post op, meal prep seems like a waste. I can only handle 3 bites of anything. Spaghetti and salmon are the only things that stay down when chewed to an applesauce consistency. No bypass only sleeve. Down 27lbs since Dec 9th, I honestly don’t want/ need to lose anymore.

I found cauliflower thins to form the crust of my pizza, added pizza sauce and turkey pepperoni topped with mozzarella. At 4 weeks I was puree. 8 weeks soft foods, scrambled eggs, meatloaf, mash potatoes, taco or italian flavored ground turkey with guacamole or marinara respectfully. Just chew well to applesauce texture before swallowing.

Have you try to look in pinteres it shows alot of great ideas

I like meal prepping because I make healthier choices and save money. I use the OXO toddler 4oz containers and weirdly it also holds 4oz in meat weight. Earlier in healing I used the 2oz but now that size is convenient for carrying salad dressing or a sauce (not 2oz of sauce but what you need for you.) I prep for 3-4 days out so food stays fresh. I fill up on veggies after the 4 oz of meat. Last week I made a pot roast for Sunday dinner for the family and before serving the family took out 3 servings for 3 lunches. I rotated between mini bell peppers, broccoli and cauliflower, and one day of raspberries. (I’m currently trying to up my iron.) Chicken or eggs are a quick dinner. This week I’m going to cook up buffalo meat into homemade marinara and serve it with different veggies like squash or beans (chili) one plan is to put it on cauliflower crust pizza. I’ll keep the meat premeasured in the little 4oz containers. Restaurants measure food all the time with ice cream scoops and weight scales to be careful about uniform portions. They prep food too. I guess all that restaurant work normalized planning, prepping and measuring food for me. It also lets you take advantage of seasonal/regional foods that are on sale. I got the buffalo last fall and froze it. Right now I’m waiting for pork and lamb prices to drop. I have some salmon burgers in the freezer to get creative with, or I might check out the tofu prices. Anyway you would use ground meat you could replace with firm tofu, just add the tofu last at the last minute before eating.