Meal prepping for work

[ttaskmaster]

If you believe this thread everyone on OcUK is a bodybuilder lol

Based on just my post, I could be Sir Ranulph Fiennes, instead....!!

those that tend to meal prep for a full week in advance tend to have well thought out diets.

Or are just incapable of doing small portions, cannot cook anything but pasta and meat in tomato & basil sauce, are lazy, are on a serious budget.... and any number of other things, none of which are consistent with well thought diets.
I expect you'd see what I do when I bulk-prep and consider it hideously bad for you!

 

[Participant]

i tend to take spicy chicken and rice with hot sauce.

I bet it's not hot by the time it gets to work

 

[glenimp617]

You can actually buy steamed cooked chicken breasts online. I buy them to take to work.
Asdas sell bags of mixed veg and rice or cous cous you throw in the Microwave.

There's no prep, no effort, healthier, cheaper, tastier....win win!

 

[Jasoncmor]

I used to take a roll out the freezer when I went to bed and made a cheese roll in the morning, simple. Even easier is I've just stopped eating at work. I came to a realization that when I was eating at work I wasn't hungry and was just eating my roll because "that's my work food".

I'm in the same boat, i feel like I eat too much, and when I don't need to, I either have a banana or a smoothie that I make for breakfast, then for lunch ill have a sandwich or roll, but I only eat it because its "lunch time", we've been wired to eat at these times yet for me it seems wrong, I don't feel hungry at lunch time, but eat because its lunch time, its what you do, maybe its what you eat, bread isn't good for you, yet I eat it most days.

Question, for those who take actual meals to work, (chicken, rice, pasta, fish etc) for lunch, and not typical lunch box food, ie sandwich, crisps, fruit etc, what do you have at dinner / tea time?

 

[TNGL]

I usually just cook a load of greens (seasoned with salt, pepper and garlic granules) with some sweet potato or cous-cous. With that I then make up a meat dish, usually one of the following:

• Harissa chicken
• Turkish chicken kebabs
• Kofta kebabs
• Steak (marinated with a simple recipe involving soy sauce and crushed garlic)
• Quick roasted chicken breast with salt, pepper and garlic if I don't have much time
• Indian style lamb burger patties
• Chicken thighs with pesto and veg

I was like you and didn't have many ideas but I've slowly tried new things (and enjoyed the finished product, which has spurred me on). I've linked a lot of the dished I've made to the recipes I use and so if you do go with one of them and have a question, let me know.

I understand buying microwave rice but when it comes to cous-cous there's no excuse. You can make so much up, so easily (and it is considerably cheaper than buying microwavable packets):

1. Decide how much cous-cous you want
2. For every 2 parts of cous-cous, heat up 3 parts of water to just about boiling
3. Pour it over the cous-cous and leave covered for 10 mins
4. After 10 mins just run through it with a fork so it doesn't clump together

Of course you can also spice your cous-cous up and make it interesting but that's the basic process.