T Nation

Meal Prep Freshness?


#1

So I’ve been meal prepping every Sunday.

For you guys that do a mass meal prep (meaning cook basically all the food you need for the week) how do you keep the day 4+ food tasting good??

I can stay consistent if I spend 2-3 hours cooking every Sunday. Wanted to see how the rest of you do it.


#2

I have the same problem.

Once the food gets past day 4 it became a little stale. So now I cook on Sunday for Monday to Thursday.

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#3

I put my individual meals in glass containers, put them in the freezer and take them out one day in advance.


#4

When cooking rice, I use more water than reccommended…helps keep the rice moist longer. For chicken, steak, pork, I sear the meat then cook it at a lower temp. Searing locks in the juice. Veggies don’t seem to get stale on me. Fish I only cook 3 days in advance. Eggs I only prep 2 days in advance (yes, you can prep scrambled eggs).


#5

Is there any trick to heating up the eggs without stinking up the whole office?


#6

Warm them up in the microwave, and as soon as you open the microwave door put back on the containers lid.

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#7

I’ve never thought that they smell. I do add a lot of veggies to them though (bell peppers, green onions, mushrooms) to help add volume. I always smell the veggies rather than the eggs…maybe that’s my secret?


#8

Thanks. There is a speed element to that plan, but I’ll try to spare my colleagues


#9

Sounds like a plan. I can give that a shot. Thank you