I been contemplating the idea of making a lot of food at once and pre portion everything in different tupperware bowls or whatever for the sake of making my nutrition easier on me while trying to bulk but I keep hitting a stop.
Everybody already eats eggs, chicken, fish, steak… all of this is really easy to cook in bulk for later consumption, and so is carbs such as rice, potatoes and what not.
What happens to the more unconventional food that are impossible to guesstimate the macros in a serving ( at least to my knowledge ).
For exemple, a Chili bean.
Dump in a cooking pot
-1 salsa jar
-2 pounds of ground beef
If I ever wanted to break away from the usual steak rice asparagus or steak potato asparagus by doing some type of chili… How would you break down the chili? do you just avoid it for the sake of knowing 100% of the macros coming in?(talking to those who really want to follow their diet on a strict line).
Same goes for pastas. I believe pastas are a great tool to bulking and that I could probably sub them in to replace potatoes or rice from time to time but the calorie value on pastas are always (or at least it is here) given for a dry portion of pasta. I guess I could portion pastas as they are dry and then cook up each portion one by one… but that kinda defeats the purpose of cooking in bulk, I want to cook everything in 30 minutes, not stay a the stove for 30 days