I’m gonna be flying to Switzerland in a couple weeks and I’m planning on making a sort of trailmix to pack in attempt to save on food while I’m in the country. I was wondering if anyone has a recipe for high protein, fat, potassium, carbs trailmix/ granola bars? Or even just recommendations for some packable water free, macro dense foods I can buy beforehand?

Looking to up the portions next time

Kept burning out making 5 different meals a week. Switched to one base protein, one grain, and 2-3 veggie/sauce combos on rotation — variety without cooking five separate recipes. Down to 90 minutes instead of a 3-hour marathon, and I'm actually eating it before it goes bad. Anyone else find "boring but sustainable" beats trying to be a different meal prep influencer every week?

My meal preps from the last few days:
1.-Chicken thigh with a sauce made of red bell pepper, pimiento choricero paste, and a red wine and beef broth reduction; leftover chickpeas from cocido stew with tomato sauce; a fresh iceberg lettuce and tomato salad made on the spot.
2.-Chicken breast with soy sauce, honey, and lemon; served with air-fried sweet potatoes seasoned with paprika and parsley.
3.-Deconstructed burritos? Ground beef with paprika; pico de gallo; white basmati rice.

Hi all,

I'm somewhat new to the gym and new to trying to actually find the foods that benefit muscle growth the most. After doing a bit of research online i am more confused than when i started. A lot of fitness influencers and websites contradict eachother and i dont know which is right or wrong!

So, i thought i'd turn to you guys. How do i actually build a routine of what to eat to build muscle in the gym. I dont know where to look!

Thank you

I was going to add homemade roasted red pepper, tomato, onion ,spinach salsa but will it be too wet and soak through?????

So I recently started meal prepping because there’s no food places near my new workplace.

On Sunday I cooked fried rice, stored it in glass containers, put tomorrow’s one in the fridge, and put the rest in the freezer.

In the morning I take the day’s container out and move one from the freezer to the fridge for tomorrow. I microwave it in the morning, keep it in a bag, then eat it in the afternoon for lunch. My workplace microwave hasn’t been cleaned in a while so I don’t use it.

After I eat it my stomach feels a little upset? Kinda feels like I’m gonna vomit but I can keep it down.

I have had some stomach issues in the past so maybe I just need to get used to it? If anyone has any advice it’d be appreciated, thanks!

(Apologies in advance if I’m just being dumb)

Edit: I was in fact being dumb, but I’m glad to hear all the advice being given! This is my first time meal prepping so it’s definitely a learning experience, so thanks!

Maybe it's just because it's summer where I am but lately I've been craving whole foods a lot and my tummy has been happiest eating things like Sargento balanced breaks instead of heavier casseroles or one-pan meals. I work in an office where we have people bring us lunch or snacks in hopes of us doing business with them on a regular basis and yesterday someone dropped off a charcuterie -- a GOOD one, not the super basic thing you get from Wal mart - and my tummy was so happy picking off that.

Would something like this be reasonably cost effective for a couple meals, in your opinion?

As mentioned in the title, I am new to meal prepping; I wanted to ask, what kind of sauces do you guys have in your rotation? I wanted to pick up a couple of sauces that I could put on my prepped meals, like a rice/meat/veggie bowl for example, so give me your best recommendations. And if you’re feeling generous, I would welcome any meal prepping tips as well. Thanks

Hey guys im trying to make my daughter eat breakfast what can i give my daughter for breakfast that she can eat while driving to school she hates oats fruit eggs she likes bread avocado nuts

3 cans of black beans, 1 can diced green chilies, tablespoon chopped garlic, half a minced white onion, salt, pepper, chili powder and cayenne to suit your taste.

Cook that above mix in a pot on medium heat for about 15 minutes stirring occasionally. Then let the whole pot cool for about an hour in the fridge before you move to the next step.

Add one egg and 3/4 cup of breadcrumbs. Optionally you can put a spoonful of mayo in here for extra moistness, taste, and as a binder but I never do because health. Mix it all together again.

Form six same size balls on parchment paper and then make them into patties with your hands. Place patties in the freezer for 2-3 hours to set up a bit and then you can reheat in the air fryer 14-16 minutes on 400 flipping half way through.

They set up firm out of the fryer like a real burger and are way healthier + cheaper than morning star BS!

Teacher go back to school Aug. 3rd so I took time to organize and prep my kitchen freezer (deep freezer is bulk meat) for back to school. Freezer is getting there not quite how I like it but much better than the before. I need to go back and get another clear but size medium to replace the white bin.

Still have more to prepare but its getting.

Hi! i like meal prepping my veggies so i don't need to worry about cutting them, but i recently read something that said they can spoil if you don't eat them right away. I cut my bell peppers and tomatoes on Sunday, so will they last the whole week/1.5 weeks? I usually cut enough that lasts me all weekend too. I airfry them when preparing them. does anyone know if that is ok? thanks!!

Hello all,

My husband and I have been having a hard time adjusting to lifestyle changes since our baby arrived, and agree that the only sustainable way to move forward would be meal prep.

I found some information online but this looks like a good spot to get experienced advice on how to make it quicker, easier and overall a better experience. We would be grateful for any tips and tricks!

Hello all,

My husband and I have been having a hard time adjusting to lifestyle changes since our baby arrived, and agree that the only sustainable way to move forward would be meal prep.

I found some information online but this looks like a good spot to get experienced advice on how to make it quicker, easier and overall a better experience. We would be grateful for any tips and tricks!

Oven baked ground chicken sausage & black bean fajita rice. Rather than meal prep on a certain day, everytime I cook, I'll make an extra large batch so I'll have some leftover to freeze.

How are you all printing Makayla Thomas Cookbooks at home? I tried and there's so many pages it makes a huge binder....I started using a program to compress it to 4 pages on 1 sheet but....wording is pretty small. Can I see what you all are doing?

The parasite outbreak really messed my usual rhythm up - salad is usually the name of my summer game! Switched it up and did Thai grilled chicken rainbow bowls with peanut sauce (sauce not pictured), cold vegetarian beet borscht with yogurt, boiled egg, and premade egg for a breakfast sandwich.