As you can see i’m starting a meal prep series in which I help you to stay on track by giving you recipes you can make in advance to eat throughout the week and months (if making frozen meals)
Equipment: All big supermarkets (and I believe Poundland and Wilkinsons) sell takeaway style containers (the plastic reheatable ones) which are ideal for freezing or refrigerating your foods, they don’t need to be the fancy ones with different compartments!
MAKE FOOD YOU LOVE TO EAT: Although I am giving you some meal ideas (and will be giving you some freezing/refrigerating basics) I honestly believe in making food that you love to eat, we can just make adjustments to make them fridge and freezer friendly.
Labelling: I can’t stress this one enough! Grab yourself a sharpie/permanent marker and some sellotape. Why not just write on the tub you ask? Because we can just remove the sellotape and you have a clean tub you can re-lable again and again! You want to label everything with the date you want to eat it by.. not the day you make it! I will give you dates for various items in a later post!
One of the other most important rules is reheating. You must reheat everything until it is piping hot all the way through. If you are freezing food I would suggest getting a meal out the day before you want it and set it on a plate in the fridge so that it defrosts evenly. If you are really in a rush It will take longer to cook (about 10-15 minutes longer) than any meals you have that are defrosted.
Meal prepping doesn’t need to be stressful, you just need to plan! If you plan what meals you want to make then make a shopping list from your meal plan so that you only buy what you need and can then save money! (remember that something is only a bargain if you need it)
Love Emily, Chef who slims x