We know by now that meal-prepping (whether yours occurs on a Sunday afternoon, or later in the week) is a foolproof way to keep your weight balanced, your nutritional needs met and your budget under control. I mean, it’s hard to justify eating out when you’ve got a perfectly portioned plate ready-to-go… and thus, you save time, lose weight and penny-pinch without just a couple hours of effort a week.
However, if you’re new to cooking in bulk, the process can be intimidating – not to mention, costly. It’s easy to blow your budget when designing a menu for your whole week ahead. You might get over-zealous, over-cater, over-eat and end up with a heap of food that goes to waste. No more, though.
The brains behind new Sydney-based meal-delivery service, Juu’s Kitchen, Julia Brodska, has built up a business on the below meal-prepping principles – designed to save money and time and help customers achieve their health goals. And with a robust customer base, and 5-star reviews of her food, there are certain non-negotiable rules Brodska swears by to ensure that every meals that leaves her kitchen is healthy nutritionally – and financially…
1. Plan your meals around what’s in season
This not only costs less but also tastes much better!
2. Prep with your friends
Make meal-prepping into a social event. Buy the food buy in bulk and split the bill. Cooking with others makes it fun, quick and can spur creativity – you never know what tips you might pick up for a friend.
3. Use EVERYTHING
And I’m talking EVERYTHING! For example, veggie scraps and meat bones make tastier and healthier stocks and sauces, and will reduce your waste.
4. Hit the markets close to closing time
They drop the prices almost in half to sell everything, but don’t leave it too late because they do sell out (the last two hours is ideal).
5. Make leftovers exciting
Turn your veggies into stir-fry’s or mix them in your omelette the next day. Get creative, experiment with different combinations and always use what you have at home – this way you know exactly what’s going into every meal you make.