Eat Clean.... Train Dirty! Simple Meal Prepping.

I'm often asked about my diet and the truth is, for me, I love food and its not very often that I'll deprive myself of what I want to eat. Ive always been more 'savoury' than 'sweet'  and Ive never really craved chocolate or sweets so I'm not particularly someone that will order a Rocky Road dessert when eating out-  I'll be much more likely to reach for another piece of bread to go with that last bite of lasagne! Anyway... occasionally if I'm looking to lean up for a job or a holiday I'll have a week or two of eating 'clean', which basically means cutting out the bread and preparing some simple low carb meals that can be on hand for before or after training. 

Heres a really easy, simple meal prep plan for you to try. 

I suggest you start with just one pre-prepped meal a day. If your working a 9-5 i suggest you prep your lunches as its the one that you have the most control over. Going out to lunch everyday can also be expensive so you might find that doing this can leave a few extra quid in your pocket by the end of the week. During a particularly stressful day at the office, your also much more likely to reach for something bad - having your meal prepped is likely to help you to say no to this too. 

Shopping list:

1)  Chicken - I used thighs for this example, but feel free to use any type of 2.5lbs of meat. 
2)  2 bags of mixed vegetables - (16oz) I used the broccoli, cauliflower and carrot mix.
3)  3-4 Sweet Potatoes 
4) Salt and pepper, herbs.

Equipment:

1 )Large Pot (or two smaller ones!)
2) Cutting Board
3) Baking tray
4) Foil
5) Knife
6) Colander
7)  None stick spray
8) Tupperware - 5 individual trays. 

STEP 1

Wash and prepare your sweet potatoes, then cut into small cubes.

STEP 2

Put both bags of mixed veg and the Sweet potato in your pot and add water until the veggies are covered. Set your stove to medium high heat. Turn your oven on and pre-heat to 350 degrees. 

STEP 3

Cover the Baking Tray with foil and spray it with the none stick spray. Place your chicken thighs on the tray and season with salt, pepper and herbs. Put them in the oven (set at 350 degrees) and leave in for 25-30 minutes. 

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STEP 5

By now your veggies should be done so strain them using the colander. Set out your tupperware containers and divide the veggies equally between them.

STEP 6

Check on your chicken thighs at this point. When the internal temperature is at 165 degrees they should be done. Cut one open and physically check if you don't have a thermometer. If they are done, let them cool for a few minutes then portion them out (approximately 1.5 thighs a portion) and your DONE!

Your meals will last for 5 days, but if your worried feel free to throw a couple in the freezer and get them out to de-frost the night before. 

If I've missed anything out or you'd like me to answer any questions feel free to post me a comment below and I'll get back to you! Don't forget to let me know how you get on!

Luke.