Prepping for the week... How do you do it?

(Danielle) #1

I find that myWOE works best when I do some prep work on Sunday. So I weighed out nuts for snacks to take to work. Made egg salad to take for lunches and have London broil marinating for dinner on Tuesday. I also packed snack bags with pepperoni and cheese for quick snacks (if needed). Do you prep for the week? if so, what are your faves?

(Bart) #2

Usually I just make extra so I have left overs for meals later in the week.

(melinda) #3

YES! I do so so much better during the weeks where I’ve prepped. Today, I cooked a bunch of boneless chicken and shredded it up with mexican seasonings. That way, I can pack some in a container with cheese & sour cream and toss an avocado in my bag and I’m good to go!

I find mexican food tastes good leftover/cold/reheated moreso than a lot of other things, so that’s my go-to. Cooked cheeseburgers are also great, but I can’t keep 'em in the fridge, lol.

(Mike W.) #4

image.jpeg3264×2448 2.17 MB

We make these egg cups every Sunday. There’s an oz. of cream cheese in the center of each one.

(Danielle) #5

Yum! I do an egg bake with spinach and cheese every other weekend.

(Guardian of the bacon) #6

Start a fast Sunday pm, Break the fast Friday pm…easy peasy.

(Susan Stimson) #7

I make some Swerve sweetened nuts toasted in Kerrygold butter with spices such as cinnamon, cloves and allspice. I make sure I have good hard Parmesan to pair them with. Always have spinach, cream, butter, cheese crips crackers and pepperoni for on the run meals. I sometimes buy a rotisserie chicken and use it for salads, pot pies, chicken walnut salad. Also celery and cream cheese are awesome. I make a batch of fathead pizza crust and freeze it. I got this!

(Meeping up the Science!) #8

This week I tossed a corned beef brisket in the instant pot and then made deviled eggs whilst it cooked. I also portioned out some coconut milk yogurt I made, as well as some cottage cheese that needed using. I made in a skillet easy creamed zucchini (random amounts of zucchini, cream cheese, heavy cream, and parm).

#9

These days I spend all Sunday in the kitchen prepping for the week. Slow cooking, sous vide-ing, vacuum packing, etc… I also prepare a few snacks and desserts (not always traditional/Keto modified “sweets”) that I can grab when I’m on the go or travelling for work.

Makes life much easier and takes the stress out of what I’m going to eat for the week. Best part is that if I change my mind on what I had originally planned to eat on a particular day there always another alternative option on hand, so keeps temptation to go off Keto at bay.