Meal Plan for the Week
“Meal planning works because there’s built-in portion control as you prep and divide meals,” says Moon. It also prevents you from running to your nearest fast food restaurant to grab a convenient meal when you’re pressed for time or don’t have anything on hand. (Most of those orders won’t help you lose weight.)
“It’s easier to make healthy decisions when you plan ahead,” she says. “When hunger hits and you’re caught without a plan, you’re more likely to reach for what’s nearest, quickest, and may not be the healthiest.”
To make meal-prepping as easy as possible, try batch-cooking “grains and pastas, soups and stews, and hearty vegetables that will reheat well like brussels sprouts, carrots, and kale,” Moon says.
Another hack: “Use a portion of one night’s dinner for the next day’s lunch and then transform that meal into something a little different for the next day’s dinner,” she says. For example, grilled salmon with sorghum and roasted bell peppers for dinner can turn into fish tacos with bell pepper-tomato salsa the next night.