I used to food prep a lot during my junior and senior years of undergrad. It was much easier for me to cook on Sunday and Thursday and have the rest of the week to just pop what I fixed in the microwave. It saved a lot of time. Working, going to school and being in extracurricular activities is no easy task, but being able to prep my meals helped me a lot. My meals were also healthy too because it was around the time when I started to be mindful of what I put in my body. Anyway. I say all of that to say that I’m back at it. I’ve started prepping my meals again and I’m happy. So here’s what I prep, it’s mostly the same thing because I’m quite the picky eater.
Chicken: Drumsticks, Chicken Breasts, Tenderloins
How do I prepare each food?
I cut them up and drizzle olive oil and cinnamon on them. Pop them in the oven at 400 degrees for about an hour.
I pan fry them first to activate the juiciness. Then I pop them in the oven at 400 with some type of sauce and let them bake.
I cut the broccoli and soak them in vinegar. Then I put it in a short pan with water to steam with a little garlic powder.
I soak an entire bag in vinegar. Then I put them in a pasta pot and sauté it with garlic and onion. The thing about spinach is you think you have a big pot of them, but they shrink it’s still good though.
I get the bagged ones, wash them and cut them up. I sprinkle a little bit of pepper on them and drizzle them in honey. Then they go in the oven at 350 for about 45 minutes.
I wash them, cut them and sauté them on the stove with garlic and onion.
I pour them into the pot with a little water and steam them with garlic powder.
These take forever and I eat them cold, like a salad. First I wash, peel and boil them. After they’re boiled, I put them in the fridge to cool down. When they’re cool I cube them and toss them in a little white vinegar and black pepper.
Thanks for listening.