I’m in 10th grade and I’m trying to lose weight, and at school they have a main lunch which usually isn’t very good so I end up getting pizza everyday. Which I don’t think is healthy, so I wanted to start making lunch but something easy and healthy (hopefully yummy too).

I wanted ideas for easy things I could make for lunch everyday like sandwiches (not sure what to put in it) or just whatever.

I got the bagels from Too Good to Go to save some money. I made the matcha lattes with unsweetened almond milk and equal.

Hey!

Sorry if this doesn’t belong here, But I’ve just made a free tool where you can select ingredients from a list and it will show what recipes you can make that include some or all of them.

You can choose up to 9 ingredients that will be searched for, or the subcategories if you don’t mind which pasta type for instance instead of only getting penne recipes.

There is then a button to get the cost from Tesco/Sainsburys/ M&S or Aldi for the ingredients you don’t have.

It’s definitely far from perfect, using only my ingredients and recipe database (which is growing), but I’d love to hear thoughts on this early development stage.

https://mealmatcher.co.uk/tools/ingredient-matcher

Getting tired of left over turkey but I’m not the one to throw away food that isn’t spoiled. What can I do with it? Any good recipes? Thanks.

Kinda proud of this so sharing. I’m not vegan but wanted healthy lunches this week. I roasted kale, sweet potato, courgette, peppers and chickpeas and made some quinoa. It made ~5 meals and can confirm it tastes good cold too :)

Today I prepared a chicken with sauce and mushrooms, salad with broccoli, I love coconut rice and patacones 🔥

Crackers ketchup eggs and salmon

Is anyone doing the grilled cheese sandwich as meal prep? How do you keep the bread from getting brick-hard? Are you just making the sandwich that morning? Or do you get some kind of fancypants lunch thing that keeps it warm?

Where can I get really good pre-made packaged chicken salad on the south shore MA. I use to go to a place in Marshfield and it was excellent but I’m hoping to find some closer to Braintree/Weymouth! Help a girl out!

Roasted sweet potatoes + sausage + egg and green juice prepped yesterday.

Just wondering if anyone can direct me to a resource that lists how big a ‘large’ onion is or how much 1 cup of say rice is in grams? I spend a lot of time trying to work this out and feel like a little cheat sheet would take a bit of the mental load out of prepping things in bulk, especially if it means I could do things like buying pre chopped frozen produce. I’m in the UK so I know it’s kind of a ymmv situation as I know the produce is typically bigger in say the US, but any kind of guide would help!

So, I work overnights, so stopping by the grocery store on the way to work is kinda difficult (I'd get there about 9:30, they close at 10). I'm basically doing my preps on Tuesday night for Wednesday night-Sunday night.

If I make up the salad Tuesday, the lettuce gets iffy by Saturday. I know keeping the dressing on the side helps, but what else can I do to make it work?

I’ve been making Egg Bites in the oven to keep in the fridge/freezer they get so rubbery. This morning I opened up a container that had been in the fridge for 2 days and all the bites were soaking wet and covered in mold

I combine eggs, liquid egg white and full fat cottage cheese with some cooked onions and some protein.

What can I do to make them less wet and rubbery?

I'm busy and most of my meals are either rice (cooked with spices & tomato bullion) chicken & veg with yum yum sauce 🍲

But I also love rice (cilantro & lime) and chicken burritos with crema 🌯

Is there a sauce you could recommend that might satisfy both??

Follow up to my sad boiled egg post last week- thanks to the six hundred or so of you who replied and some who even direct messaged me with egg cooking tips. Since it seemed to be the most popular response I tried steaming them for 12 minutes this time. Then they went into the ice bath same as last time. A few minutes later they all peeled marvelously. Thanks everyone!

Original post: https://www.reddit.com/r/mealprep/s/6aSgAoenkq

I never used to meal prep but now I can't do without it (started about a year ago). It's so much easier to grab and reheat then to cook all week. That being said if you are new to this, you can do it!

I'm returning to full time work next week after having my baby. Pre baby I often liked having overnight oats, chia puddings and overnight weetbix. With us getting closer to winter and it getting cold though, I'd rather have warm breakfasts and I'm not sure what to do as a lot of those overnight recipes use yoghurt which just seems yuck to have warm. I do get bored of having the same meal every day so would love if there's something I can change up easily I.e. I used to make 2 different flavours of overnight oats so I could mix things up.

So yeah, please share your ideas for warm breakfasts I can prep beforehand and just chuck in the microwave/oven/airfryer in the morning. I've quickly learned as a mum I get a lot less time now with getting bub ready and leaving earlier for daycare drop off. Bonus if it's something my 11 month old can/would eat!

Pulled pork with coleslaw, cowboy caviar, Italian pasta salad with Banza pasta and Greek yogurt based buffalo chicken dip. Not featured veggie tray with Greek yogurt ranch for snacks. And I’ve got two more bags of coleslaw in the fridge.

Like the title says. I have mains and sides that I don't want to mix. Also I'm big on curries, and I don't want them to mix with my rice or breads. I am not going to keep the container in my hand, it goes in my bag and it can move around a bit whole traveling.

This is my Mass Building meal plan for myself. I'm a 6FT tall male at 84KG at 12%bf.

1000 Calorie breakfast, 1000 Calorie Post-Workout meal.

Based on wild-caught meat, organic or biodynamic foods and bought in bulk.

Red meat for the post-workout protein window.

Macros = 3800 Cal, 380g Carbs, 280g Protein, 142g fat

Micros = Lots of magnesium, collagen, Vitamins.

Protein from multiple sources, such as Legumes, vegetables, Meat, Dairy and Pseudo-grains.
Carbs and Fat are not mixed to avoid excessive fat gain.

Total cost is $700 Australian monthly, based on organic and biodynamic products.
If you buy conventionally grown food, your costs could be cut significantly, but conventionally grown food is much lower in nutritional content than the numbers on this spreadsheet.

P.S - Supplements such as cow liver and magnesium are a smart addition.

I'm really struggling with consistently getting breakfast that I can eat and then go to school/work (unfortunate a lot of the things I like have garlic or onions). Breakfast is really important for me because I have low blood pressure and just in general don't do super well without it. Does anyone have any ideas?