Y’all, I’m not a cooking dietitian.
Whew! Glad that’s off my chest.
Really, though. There are MANY dietitians who are great and cooking and passionate about cooking. In fact, a love of cooking is often cited as an attraction to entering the field of dietetics and nutrition. However, cooking has never been my strong suit or something I really enjoyed very much. I always fumbled a bit when patients and clients asked me for cooking tips because I had none.
Recently, however, I have made a point of learning more about how to cook. In addition to my inability to advise others, I am motivated by my own lack of interest and inspiration in the few meals I am capable of preparing for myself. I want to eat veggies in some for other than raw or steamed (because those are the easiest ways to avoid cooking). I want to eat new and different things. I want to create and I want to learn!
I’ve begun my adventure of discovery with meal prep. This way, I only cook once at the beginning of the week, and I usually don’t have to cook again until the next week. (I have yet to overcome my lack of desire to actually cook frequently.) In just a few weeks of consistently doing meal prep, there are a few lessons I’ve learned that have really opened doors for me!
- I’m not the first person to try (or struggle!) with meal prep!
It seems obvious, I know; but to be honest, I felt sort of alone and anomalous among dietitians as someone who would rather hand over the knife and spatula than wield them herself. Simple internet searches, though, revealed so many resources from dietitians who LOVE meal prep and are totally willing to share their favorite tips and tricks! It also helps to remember that what I do doesn’t have to match anyone else – I can use the hacks I find most useful.
- A new recipe is only new once.
I find myself intimidated by new recipes. It only just dawned on me recently that a recipe is the hardest to make the first time. The initial making of a recipe takes F O R E V E R and it’s uncomfortable because I don’t really have the flow of the thing. I’ve realized, though, that all subsequent preparations of that same recipe are much easier. This “First Time Challenge” is why I…
- Pair one new recipe with one familiar recipe.
It’s much easier to [relatively] efficiently cook my lunch and dinner entrées for the week at the same time if I am comfortable with at least one of the two recipes. This way, I can build my recipe repertoire but cut down on the amount of intimidation and overwhelm I feel about doing my meal prep.
- Make YUMMY foods!
Duh. Why wouldn’t you?! Well, I didn’t. I made a whole week’s worth of salad-in-a-jar that I wasn’t even excited about at the outset. I was impressed by the nutrition in the recipe, it called for ingredients with which I was very familiar, and it seemed like something I ‘should’ like, so I made it even though I didn’t really want it. And you know what? I didn’t really care for it. It’s pretty disheartening to put in the time to do meal prep and not even like the results. I’ve since found more salad-in-a-jar recipes that seem more challenging but that actually sound good to me, so I’m going to be trying those instead!
- Convenience can be well worth the cost.
I had a thought at first that I wasn’t doing meal prep “right” unless I made everything from scratch. It seemed like the most foodie/cooking-dietitian way to do it. Maybe someday I will do everything from scratch, but it isn’t likely. For me, it’s worth it to use a pre-made pie crust for quiche, or to use frozen chopped spinach instead of buying fresh and chopping and cooking it myself.
I’ve learned that my week is SO much easier when I don’t have to worry every night about what lunch will be the next day (or, let’s be honest, every morning when I’m getting ready for work). I’m learning as I go, and the most important part is that I’m DOING it and setting myself up for a nutritious week!
Have you learned any tips, tricks, or hacks for meal prep? Please share them along with your favorite make-ahead meals in the comments!