Prep it like Meg
Here we are with Volume 2 of our 2017 Meal Prepping Tour!
Did you see our Volume 1 with Prep it like Tiffany? If you have #goals with Meal Prepping it’s most likely been inspired by watching Meg and Tiffany!
Perhaps the best part of this meal prepping story is that 3 years ago Meg stuck to the microwave and says her cooking skills included burning the instant mac and cheese. In an effort to feel better, Meg tried “paleo” eating in October of 2014 and consequently started learning how to cook. Here began the fairy tale meal prepping story of the girl who went from boiling water to full on meal prepping for 3.5 people every week – Aldon eating for 2 she says! 😂
Here’s what I discovered when I popped in on Meg’s latest #sundaysetup session!
By the time I arrived, Meg had the crockpot going and a pan of these veggies almost ready to roast in the oven. She admits that prepping on Sundays is a sacrifice and prepping does take a chunk of time on the weekend, but it really is the only way. It allows her to work hard and have down time with her people at night so that no one is coming home to do more work. Meg preps for about 4 hours on Sunday and sometimes cooks one more time on Wednesday to get the family to the weekend. (Like I said, #goals.)
On the menu this past week?
1. One-pan Greek Chicken & Veggies with Paleo Tzatziki Sauce by Stacy guest posting on paleOMG
2. Meg’s Barbacoa Beef in Crockpot for nightly tacos!
3. Mini Meatloaves and roasted sweet potatoes
4. Scrambled eggs with ham and green pepper – breakfast
5. Chicken thighs with cauliflower fried rice
6. Snacks – String cheese & Steve’s Paleo Beef sticks (alternating bites for the full experience 😋 ), veggies & hummus, chips & salsa
The inside scoop on the Tibbs preferences: while Aldon could eat the same thing every day (and admittedly eats almost anything even if Meg doesn’t love how it turns out), Meg needs variety and can’t do the reheated eggs. The one thing she can repeat every day is either stir-fry or tacos! Yesssss! 🙌
Meg’s tips, tricks, and timesavers:
- Cheat when you can! Meg skips fresh herbs and uses dried instead, avoids the waste and refrigerator storage too!
- Utilize a grocery service! Meg uses Coburn’s Delivery for groceries – convenient and helps her stay on a budget and avoid the impulse buys.
- Repeat some things, change up the rest! Meg might make the same chicken thighs on a week to week basis but changes up the sauces. See 2 homemade sauces below and take note of the Tzatziki sauce in the Greek Sheet pan dinner she made above.
- Try frozen and canned vegetables for shortcuts! Meg uses canned foods and frozen vegetables (see cauliflower above) when she can and shoots for organic if possible. For example, frozen veggies for stir fries work great when prepping to avoid the mess and time of chopping for every recipe.
- Stick to what you value and your preferences! The one thing Meg will not short cut on is good fresh meat. Here’s what she has to say about this preference:
“I religiously use Just Bare chicken and always cook it fresh. I don’t ever buy frozen chicken or ground beef, I just think it tastes better fresh. I always cook with grass fed ground beef. I’m big on food safety, and humanely raised/antibiotic free meats I feel are safer to eat with less risk of salmonella, and in my opinion- taste better, too! I’m not against buying good fresh meat and freezing it for later in the week, but find that I appreciate the quality more if it isn’t frozen for more than a couple of days, and always thaw in the fridge vs nuking it in the microwave.”
- Dish it up ahead of time. Meg splits it all into servings so it’s ready to go and grab!
- Teamwork! She tries to clean as she goes but 75% of the time Aldon does the dishes.
Here ya go, Aldon! 🙌
And for the newbie and want-to-be meal prepper, I asked Meg, why do you bother?
Meg said, “We have to, there is no other option. Aldon and I have to eat. And while you might assume the way you feel (perhaps sluggish and bloated) is normal, you can actually change it. No one is going to stop and make Greek chicken when you get home late from work or whatever. It’s a sacrifice, but one that is completely worth it.”
I asked Meg to share a few of her homemade sauces because sauces are, in my opinion, almost everything when it comes to enjoying your food.
- 1 ½ cup organic ketchup
- 1 cup pure maple syrup
- ½ cup mustard
- ½ cup apple cider vinegar
- ¼ cup beef broth
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp ground mustard
- 1 tbsp onion powder
- 1 ½ tbsp pure honey
- ½ tbsp cayenne
- 1 Teaspoon sea salt
- 1 tbsp Frank’s red hot
- Combine all ingredients in a saucepan and cook down until sauce is as thick as you like!
- ½ cup honey
- ¼ cup coconut aminos
- 1 tsp gluten free soy sauce
- 2 cloves minced garlic
- 2 tbsp coconut amino teriyaki sauce
- 2 tsp ginger
- Combine sauce and heat until syrupy and as thick as you'd like.
For more yummy ideas from Meg, check out her blog, A Healthy Balance Blog, FOR SURE. And for more on the Tibbs (and a recipe for oven hamburgers and pancakes), take a peek at Aldon’s Q & A on our blog from last year!
Thanks, Meg! You make the #sundaysetup look possible and very much worth it! Last words from Meg on figuring out what works for you with meal prepping? “Just do it once.” 🙌
As always, we’d love to hear what you are making, eating, and learning about food. If you post your pictures on social, hashtag #teamburgooneats and/or #sundaysetup and we’ll find you! Follow us here to see what we are making!
Stay tuned for more and have a great Easter, everyone!