The Art of Meal Prep

Getting ready to prep:

The biggest issue with meal prep is finding the time to do it. We have all the time in the world to watch a TV series, sleep-in, or play on our phone. This can lead to unhealthy convenient eating like fast food or even skipping meals. A great idea to get into the mind frame of cooking is to find something you enjoy doing while you cook. That can be playing music, listening to a podcast or having a movie or TV series on in the background. I have a number of playlists on my phone that I’ll listen to while I cook for myself or clients, this makes my cooking time more “fun.” Another factor to think about is actually being ready to cook. If you are fussing around and unprepared you are less likely to make the effort to meal prep. Mise en Place is a French culinary phrase which means “everything in its place” and will make your prep life much easier and quicker. Having all your ingredients and kitchen equipment ready will make it less a stressful chore and more like a productive activity. 

Cooking food you like to eat:

A lot of people think eating healthy means eating flavorless boring food you won’t like; this is such a misconception! Eating healthy can be delicious, easy and filling. A plain chicken breast with broccoli can be turned into something like spicy Korean chicken with broccoli with minimal work and calories added to the dish. Doing a bit of research online from places like with a simple search of “healthy chicken dishes” is a great way to find recipes you will enjoy and more likely to eat. The internet is an endless supply of recipes and each week you can add variety to your diet, while learning new dishes and expanding your taste palette. 

Spicy Korean Chicken (7 servings):

7 chicken breasts

2 tbsp natural honey

2 tbsp minced garlic

2-3 tbsp chili paste or Siracha sauce 3 TBSP if you like heat)

2 tbsp soy sauce

1 tsp smoked paprika

1 tsp chili powder

1 tsp of each salt and pepper

Add all ingredients including chicken to a freezer bag, and place into the fridge for 30 minutes for up to 24 hours. Line a baking sheet with tin and cook in the oven for 25-30 minutes. Serve with a side of steamed broccoli.