Who else has taken the meal prep pill? Is it autistic? What are you eating? How often do you cook?
This week I made unsweetened vanilla skyr with bananas, strawberries and some almonds for breakfast. For lunch it's just good ol' chicken, rice and broccoli except for wednesday which is fish day, salmon in this case.
I try to meal prep lunch but not to the extend of your prep. Breakfast i Just make oatmeal and milk plus a proteïne shake. Lunch is prepped rice, egg, a little olive oil and tuna. I prep because I dont have the time at my offfice to spend a lot of time making my lunch. What do you eat for diner?
That's some of the saddest fucking chicken I've ever seen
Season your fucking food you barbarian
Jesus fuck you white people are hopeless
those meals honestly look gay. it's weird but there is no other way to describe it
I usually just try to get some kind of decent protein source like beef or pork or fish with some starch like potatoes, rice or chickpeas and a lot of veggies. I made mackerel with spinach and boiled potatoes yesterday. It's a bit hard keeping things interesting though.
Yeah yeah yeah. I slow cooked it in a pot with the lid on it so at least it's nice and juicy.
you boiled chicken? savage
what the fuck is up with your chicken? is it covered in chalk?
I know it's hard to plan ahead when you have an IQ below 60 but can you please leave the thread to actual human beings, Asif?
>boiled chicken
degenerate
Where's a good place to learn about meal prep? I recently landed a full-time job, so I'm not going to have nearly as much time to use making my food. Do you make a full meal and store it, or do you just prepare all the ingredients so that you can make it fresh?
hope you activated those almonds
yo what is that white stuff? That's not chicken, is it? If it is, you are going to need roughly 500 mL of water every mouthful of chicken. Spices have almost no calories and will not only make your food taste better but it will last longer if you are trying to preserve it for a few days.
That can NOT taste good.
stop blaming all white people, there are lots that use spices and lots of black people that don't use spice. Also, if white people aren't exposed to that food growing up they can't be expected to just KNOW how to fucking use spices. Just like how black people who aren't accustomed to using utensils have no idea how to hold them. The racist shit is so intellectually lazy, it's the mental equivalent of not lifting.
Nigga, poached chicken is fine. What you've made is an albino abortion. I legit thought you dusted chicken with flour or powdered sugar for a second. Put some seasoning on it, or put some kind of sauce like a pesto or something
Also I can go as autistic as necessary - dedicated cambros, dissolving food stickers, whatever. Just as long as it saves me time and lets me eat well.
you mean soak them?
I just cook every sunday. I make 5 breakfasts and 4 lunches since I get off at 12 on fridays. Just store it in the fridge so all I have to do is grab one of each when I wake up.
Just measure the amount of calories you need by weight.
Kek yeah okay this batch might not be the most appealing I can admit that. I do use spices most times though, just didn't feel like it this time. There's lemon and basil on the salmon. Sometimes I just like the taste of plain meat I dunno.
Learn to make a good stir-fry and pair it with rice or something. Stir-fries are easy to cook, are highly variable in terms of ingredients and seasonings, and can be made in larger quantities without much change to cooking time. If you weigh everything before you cook it, you can get an idea of what the nutrition numbers will look like, and can dish out accordingly (i.e. if you're making enough for 3 days, just separate the food into thirds from the pan).
Get yourself some glass or pyrex storage containers. Despite being microwave safe, plastic gets fucked when heated and they'll leech shit into your food and wear out much faster than sturdier glass.
Also consider shit you don't need to heat up. Salads are excellent for this as long as you store the dressing separately (unless it's something like pasta salad).
Are you eating chalk?
Why does your chicken look like Mozzarella
I used to cook everything together i a pot and just add all the calories and macros up and divide it into portions, but I felt like it quickly got difficult to determine exactly how much of each nutrition source I was getting. I think it's much easier to cook everything separately from a numbers perspective.
Good advice on the plastic containers though.
Pesto is just fat and sauce is just sugar
Post your cooking faggots
It depends what you're making. When I make stir-fries, I only measure the meat and the sauce (I've memorized the nutrition info in my rice based on the portions I use). The veggies add minimal calories so I just don't bother weighing and counting them (carrots, broccoli and celery don't add up to much). You can find the nutrition info for most raw meats and go from there, since when you cook it the majority of the meat's lost weight is water
Fats aren't bad for you, retard. Especially in pesto which has most of its fat from olive oil. And not all sauces are sugar
Sometimes you're not in the mood to use spices? Just keep some black pepper and salt on hand, my dude.
Since leftover chicken tastes like asshole I cook every day after I get home from the gym (OMAD + late snacks). I portion out all my ingredients for the week on Sunday and throw them in freezer bags and thaw a day before, and I measure all my chicken and separate them as well and write it's weight on the bag with sharpie. Everything is portioned out so it's easy to enter in MFP, and when I get home, I just bake it all together on a sheet of foil with a little olive oil. So I guess it's kind of a "half" meal prep.
Depending on how big the chicken breast was that day will determine the amount of snacks I eat to fill my remaining macros through the rest of the night (greek yogurt, cottage cheese, mozzarella, peanut butter, beef jerky, sardines, pistachios, almonds, lupini beans, etc).
Super quick, super easy and I don't have to eat shitty leftover chicken every day. Also, if I ever get bored, I can switch up the preparation a bit just to spice things up if I'm in the mood. Panang curry chicken, chicken parm, chicken fried rice etc.
I feel like I got a pretty good system going.
Lol me too. 100g uncooked rice = 350kcal, 200g chicken = 200kcal, 200g broccoli = ~80kcal. It's the same every time.
Hmm I guess you're right, I used to put the carbs in with the rest, maybe that's where I fucked up.
It's just that 20 grams of pesto is like 70kcal. I'd rather have some meat with a nice bit of fat on it instead. What kind of sauce would you recommend?
lkæajsdfdhnblkjadsfb there's salt and pepper on the goddamn chicken leave me alone jesus christ
I love curry chicken but I always ended up just buying flavor packs at the supermarket which isn't the most healthy thing to eat, I feel.
Shouldn't you try and get you calories from "clean" sources ideally though? I love all kinds of condiments but isn't more healthy to just eat the condiments worth of calories in the form of some more chicken, more broccoli and rice?
>I'd rather have some meat with a nice bit of fat on it instead
Then why are you making chicken breast? There's no fat to be found in your storage containers, and breast is very lean.
>What kind of sauce would you recommend?
Well aside from pesto, another good fat-based sauce would be vinaigrettes. They're easy to make yourself, so you can minimize sugar content to your liking.
I will also make a black pepper stir-fry sauce that's like 50 calories for a whole batch of chicken and veg. It's 2 tbsp onions sauce, 1.5 tbsp fresh cracked black pepper, 1.5 tsp vinegar, 1 tsp cornstarch, and a dash or two of cayenne. Just mix all that shit up and throw it in the pan for the last minute or two of your stir-fry.
You can also make a ginger-shallot sauce with 3 shallots, 2 tbsp grated ginger, 5 tbsp coconut oil, and 1/4 tsp salt. For that you just throw all that in a blender and pulse until it's a thick paste.
If all else fails, go for some sambal oelek. It's basically a slightly chunky sriracha without the added sugar
I make a "healthy" version of it. It actually tastes just almost as good as my favorite Thai place.
I use a little bit of Thai coconut milk (the rest I use plain water to thin it out), golden curry bullion cube, red curry powder, fish sauce, bell pepper, white onion, vegetable oil, natural chunky peanut butter, chicken breast and then I use stevia to sweeten it. Then I serve it all on about a cup of brown rice.
It's fucking delicious. I don't make it all the time though, only if I'm really in the mood to cook.
If you're planing on eating a lot of chicken or rice I really recommend getting an electric pressure cooker. The one I have can cook 12 frozen chicken breasts in under half an hour, and they always come out super flavorful and juicy. The pressure cooker was a game changer for my meal prep.
>Then why are you making chicken breast? There's no fat to be found in your storage containers, and breast is very lean.
With this prep I felt like I was getting enough fats from the almonds I eat throughout the day, the oil I used for the chicken and and fatty fish I eat for dinner.
Those are some tasty sounding recipes man. I'll try the giner-shallot sauce tomorrow.
Those digits
Why is Jeff shilling ginger now? Where did he even find out about it? Is it legit?
Eating dry flavourless chicken five days a week
Why can no one cook?
Based /meal prep/ user.
Heres my meal prep for the week.
>300g white rice
>300g leam chicken breast
>50g mushrooms
>1,300 kcal
Just bought asparagus and broccoli to add instead of mushrooms. Ordered a bunch of 30oz boxes for more prep
Bro
It's not dry you fucking retard.
What do you eat?? How do you cook your chicken???
Questions about the chicken/rice/broccoli combo:
Is the broccoli steamed or is it eaten raw?
Is the meal eaten for lunch or dinner?
Do you make the rice fresh or put it in the fridge for later?
If lunch, I can bring a rice cooker for work, is fresh rice better than leaving it in the fridge?
H-he.. he didnt activate his almonds?
user i...
Do you pan fry the shrooms? Looking good breh.
Yeah mine are 32oz (metric system country) I feel like that's the right size.
The trick to reheating rice is trying to get it as even as possible and putting a damp paper towel over it in the microwave. If you're eating from the container, dont worry about the first part, but if you're putting it on a plate then try and make it evenly spread
Im the user from I steam the broccoli when i add it. Just steam for a little bit till soft then add some salt pepper and lemon juice to it. The rice will be fluffier if freshly cooked but you dont really want to be cooking it everyday...I cook about 2 to 4 cups of rice for each week. 300grams of rice is 1000cal. 2 cups of rice rice makes almost 4k calories.
Just make sure when u put it in the contsiner that you fluff it up a couple times with a fork. Otherwise the rice will stick together and harden. Ever eat rice from chinese take out a day after n its all brittle n hard? U dont want that.
As far as the meal eat whenver. I eat it.for breakfast sometimes if i dont feel like making eggs or anything
Usually ud eat that combo as a dinner or late lunch.
>broccoli
I get frozen broccoli that I put in the container frozen and the just heat in a microwave at work. That way I feel like i'm getting everything from the plant, I might be wrong.
>time
Lunch for me, I'm the OP.
>rice
I make enough rice for 4 days and keep it in the fridge. I put put the leftover chicken grease in with the rice, that together with the juices from the broccoli gives the rice some flavor. I guess you could make it at work. I wouldn't but i'm lazy.
Yeah m8. Little bit of olive oil or coconut oil and some butter. Medium heat. Throw in some chopped up mushrooms and cook them while you cook the other foods. Cool thing about shrooms is u can leave them in the pan for 20-30 min and they wont be over done.Then i finished off with a splash of Marsala for taste.
Sauteed mushrooms are legit. I usually add a pinch of salt or even like a tsp of brown sugar or onions sauce so theres some sweetness since the chicken n rice arent.
I prepared rice and chicken like OP, but I used brown rice and when I thaw it it's like eating cardboard
Please someone help me
Alright so what I'm hearing is
Prep on the weekends and weigh things out
Git gud at stir-fry, buy glass containers, consider making cold dishes
Get a pressure cooker
And then also learn what spices go well with things, since people seem to be up in arms about that. Thanks for the advice, lads.
I prep all the ingredients and make the meals as i need them. i like cooking
Just switch to white rice
Does anyone here use restaurant-type implements, since you're making a lot of food at once? Like the manual vegetable dicer or the electric slicer for meats?
But brown rice has more fibre and micronutrients and stuff.
>I make enough rice for 4 days and keep it in the fridge
I believe that keeping rice in the fridge for 4 days before eating is an extreme health hazard
>But brown rice has more fibre and micronutrients and stuff.
White rice doesn't have much fiber, sure, but brown rice isn't packed with it either. There's also not as much micronutrients as you think. If you're eating a good amount of veggies, you'll be fine micro wise
Do you freeze the Skyr?
Whole grains contain trace mold strains that lower testosterone, along with traces of pesticides that also lower testosterone. They are also anti nutrients that absorb vitamins and minerals.
How do you stir fry without a gas stove? Mine always turns to shit, the meat gets burnt fucking 10 seconds after I drop it in.
>That way I feel like i'm getting everything from the plant, I might be wrong.
frozen broccoli comes pre boiled
I really don't know how to diagnose your problem. You could be cutting the meat up too small and in a way that all the water seeps out, you may not be using enough oil, you're probably having the stove way too hot. I've been working off electric stoves at home for years now, and my food comes out great the majority of the time
What should I do instead? It kind of defeats the point of meal prepping if you can't store it throughout the week.
Guess I'll go back to getting it raw then
Just prep for a few days. On Sunday prep for Monday-Wednesday, then Wednesday night, prep for Thursday-Saturday. If you can't do that, then portion out for the entire week, and only keep a few days worth in the fridge and freeze the rest (i.e. Monday and Tuesday in the fridge, then on Tuesday take 2 days worth out of the freezer and let it thaw over night for Wednesday and Thursday)
Is refrigerated rice OK even three days later though? I don't want to die young
Well shit man.
>You could be cutting the meat up too small and in a way that all the water seeps out
I've tried cutting it into both cubes and slabs, both just burned.
>you may not be using enough oil
I use a tablespoon.
>you're probably having the stove way too hot
I have it at 2/3 of max temperature, and the gas stoves asians usually use for stir frys get way hotter than an electric stove can.
Maybe my pan is fucked, what is yours made of?
Hmm I have had a bit of stomach ache a few times after I started keeping rice in the fridge for 4 days, but I'm not sure they are to blame. I just googled it and it says 4-6 days.
It's fine, the user who said it's an extreme health hazard is either paranoid, dumb, or most likely both
fitmancook and furiousnigger or furiouspete on youtube
>I've tried cutting it into both cubes and slabs, both just burned.
As in they turned black or they just wound up being overcooked and dry? And make sure you're always cutting against the grain of the meat, otherwise you'll be making a gross soup by the time the veggies get popped in
>I use a tablespoon.
Depending on how much meat you're cooking that may not be enough. You want enough to completely coat the bottom of the pan. Also make sure you're using a high heat oil like coconut. NEVER use extra virgin anything for stir-fries
>I have it at 2/3 of max temperature, and the gas stoves asians usually use for stir frys get way hotter than an electric stove can
They're also using much heavier duty cookware than most of us can get/afford. Try cooking at half max and see how it does. For most of my stir-fries I just have some non-stick wok from Costco my mom got me a few years back.
Trust your nose in this case. Some batches of rice are older and more prone to gross shit, so they'll smell after being cooked and stored for awhile. If it smells sour, toss it and make a new batch. Rice is cheap and easy to make. I always store rice separately from the main dish until it's time to take the food in just in case something turns.
It's hard to say. Just trust your nose and your eyes. I already mentioned smelling, but sometimes the color of rice turns after a few days also indicating spoilage. Just judge it on each batch and you'll be fine
>As in they turned black or they just wound up being overcooked and dry?
They turn black to the point where my kitchen turns into a hotbox from all the smoke. It doesn't feel safe.
Thanks for the advice on the other points, I'll try adding more oil and using a bit less heat.
Foodsaver can be indispensable for food prepping. Bulk cook balanced stews, chilis, or whatever can be frozen and and freeze them in single meal packets. Move from the freezer to the fridge to defrost. Microwave and eat. (or sous vide to defrost and reheat immediately) Since the meals were sealed at temp, they are virtually pasteurized.
Pic is some raw seasoned sirloin tips I had stashed, making one for dinner with some diced veggies.
Please present your opinions on tuna/salmon sandwiches
they seem fishy to me
god damn, season your fucking chicken!
ITT whiteys who can't cook
this nigga eatin asbestos
Made me kek
autism
Just IF and unwind cooking yourself a nice OMAD dinner when you get home.
Don't take the fun out of food, it's a beautiful thing that deserves our respect, like sex.
Gawd you probably abuse yourself to pornography too. There's no helping some people
Omelettes, chili, meat jellies, soup. I always put some drinks, fruits, and veggies into my cooler to go with whatever today's entree is. You can bake a week's worth of food in one go with a bit of planning.
I could be eating all of my meals out of tupperware, but I've been having a lot of tartines with dinner lately.
Jow Forums is really hard working in some ways and staggeringly lazy in others.
Herbs > spices
Niggers never use herbs
I live alone, and prep 2-3, sometimes 4 days in advanced.
on Sunday I made Carnitas, and bought some shit to throw on top of it. Make some lime rice every evening to throw in too.
I gotta expand my horizons though. I'm not that great at cooking meat unless it's in a slow cooker, or ground chicken for tacos.