At Street Parking we are big fans of bulk meal prep for your meals during the week. We know busy schedules with life, work, family, and just trying to get in a Street Parking workout can be challenging at times. Putting in a little work in the kitchen 1-2 times a week can both simplify and set you up for success with your nutrition and help you to stay consistent in positive ways. Recipes are fun to make, but some can be complicated and take a lot of time. You can sprinkle those in during the week when time allows, but having food prepared on hand will save you when you find yourself in a pinch.

For some, when you hear the words “bulk meal prep” the first things that come to mind are boring dried chicken breast, burnt broccoli and hard rice. However, your bulk meal prep doesn’t have to be that boring (and unappetizing) if you don’t want it to be!

Read on for some helpful tips when tackling bulk meal prep in simple and satisfying ways.

BENEFITS OF BULK MEAL PREP
PROTEIN
FLAVOR
VEGETABLES
PREP TWICE A WEEK
MAKE FOODS YOU ENJOY EATING!

BENEFITS OF BULK MEAL PREP

Bulk meal prep can be beneficial for a variety of reasons:

It lowers the barrier to entry and makes it that much easier to stick with your nutrition goals.

It keeps you from gravitating to the easy drive-thru options as the food is already ready and in your fridge!

It’s an easy way to stay consistent with your nutrition without requiring a lot of work in the middle of a busy week.

You can save money when cooking your own meals.

Check out one of the most well-loved resources Coach Molly put together "SUPER SIMPLE BULK MEAL PREP" with several recipes and video tips while she cooks!

Recipes included in the link are: Ground Turkey Seasoning, Veggie Seasoning, Cast Iron Spicy Chicken, and Cilantro Lime Rice.

PROTEIN

Many people dislike reheated meat. Here are a few things you can do to improve the texture/taste of meat you prepared in bulk:

Avoid overcooking chicken, which is a common mistake. This leads to rubbery-textured reheated chicken. By cooking it to the appropriate internal temperature, you can avoid this. Tip: Chicken thighs tend to reheat easier (and are harder to mess up/overcook) than chicken breasts.
Reheat on the stove top if you have access to one during the day. A quick reheat in a frying pan can be better than the microwave.
Eat it cold! Remember that your food doesn’t HAVE to be warm to give you the fuel you need.

FLAVOR

Bland foods lead to boredom, which often leads to takeout.

Have you ever made basic meal prep with no flavor, then pull it out the next day for lunch and find it’s unappetizing and you can’t eat it? Having a variety of seasonings on hand can really help to mix up your meals and actually keep you coming back for more. A few of our favorites:

taco seasoning (garlic, onion, cumin, chili, salt, pepper) on chicken, ground turkey or ground beef
cinnamon on oatmeal
balsamic vinegar and olive oil on your salad (or lemon juice and olive oil)
mayo - we have a homemade recipe HERE

Sauces or dressings are a great way to mix up your meals and add more flavor too reheated foods. Here are some Street Parking Dressing & Sauce recipes we recommend from Members Only.

VEGETABLES

Having a couple different options of vegetables on hand can make the meal seem very different. Also, don't be afraid to add a little seasoning to your veggies as well! Here are some ideas:

Pick 1-2 leafy greens, salad mixtures or bags of un-dressed coleslaw (shredded cabbage and carrots) to have in your fridge. Skip the bathtub size of spinach so you don’t end up wasting it (unless you love spinach that much). Pro tip: to avoid your greens from getting “slimy”, put a paper towel in the container to help extend the lifespan of your greens.
Grab 3 different veggies you enjoy! This could be any of the following, but not limited to: bell peppers, zucchini, squash, onions, mushrooms, cabbage, asparagus, carrots, broccoli, cauliflower. Slice these up and toss in a little of your favorite cooking oil. Bake at 375 for 20 minutes or until slightly soft. Pro tip: If you plan on re-heating them later, leave them slightly underdone so they cook a little more when you reheat them. Then when you go to the grocery store the following week, pick a different 3 options to mix up your meals.
Raw veggie options such as cucumbers, bell peppers, celery, carrots oo cherry tomatoes makes it easy to slice and mix and match quickly at meals. If you want to make it even easier, buy pre-cut veggies. They are more expensive, but require one less step in meal prep.
Keep some frozen veggies in the freezer. Bags of cauliflower, green beans or 'stir fry' mixes can easily be steamed in the microwave and quickly added to a bowl meal any time of day.

PREP TWICE A WEEK

Pick two days a week to meal prep. This could be once on Sunday then again Thursday or Friday to set you up for success over the weekend. Your meal prep might be slightly different the second time around, so you might add in some easier grab-n-go options for when your schedule is off or you're busy with kids sports games.

Here are some simple options for 'on the go' foods:

PROTEIN: Hardboiled eggs, Deli meat, Greek Yogurt, Rotisserie chicken, Tuna

CARB: Frozen rice, Fruits with thick skin that travel well such as apples, oranges, bananas, or grapes; slice up a big tub of watermelon; whole wheat bread for sandwiches

FAT: Nuts/seeds or nut butters, guacamole cups

VEGGIE: Carrots, celery, sliced bell peppers, cucumbers

SP RECIPES that can be made and packed individually/travel well: Overnight Oats (can be anytime of day meal), Turkey Meatballs, Breakfast Egg Muffins, Buffalo Chicken Muffins

MAKE FOODS YOU ENJOY EATING!

Meal inspiration can be great if you are getting bored with your meals. But, at the end of the day YOU have to eat the meals you’re making. So, if you're trying to choke down the breakfast Miranda eats everyday and hate it - DON’T EAT IT! Sticking with your nutrition will be far more successful when you are cooking and eating the foods YOU enjoy!

Bulk Meal Prep Tips