When it comes to eating healthier to support your fertility, meal planning is key.
Just last week, my client, A, told me what a game changer it’s been. She’s got a demanding job and is the middle of an IVF cycle. Food prep helps her feel less stressed and makes the week more manageable, she said.
Here are my top 7 tips meal prep tips:
- Set aside time on the weekend to choose recipes or meals you’ll have for breakfast, lunch and dinner, and get your grocery shopping done. Don’t forget to look in your pantry, fridge and freezer for things you already have on hand.
- If your mornings are rushed, plan to make a batch of chia pudding, oatmeal or overnight oats to eat for several mornings. My client, A, likes a savory breakfast bake.
- Make a big pot of leafy greens that you can use as a base for bowls. Clean and chop your greens (chard, kale… your choice) and drop them in boiling water. Turn off the heat, cover and let sit for 2 minutes. Drain and store in the fridge. They’ll keep for several days.
- Set up a salad bar in your fridge. Buy prewashed salad greens. Cut up cucumber, celery, radish, carrots, turnips and whatever else appeals to you. Store them in a dish of water, covered, to keep them from drying out. You’ll be able to build a salad or have quick snacks in no time. They’ll stay fresh for about 3 days.
- Steam some green beans, asparagus, broccoli (the sky’s the limit) to keep in your fridge for salads and bowls. Also good for snacking.
- Roast a pan of veggies. Sweet potato, beets, broccoli, cauliflower, brussels sprouts, bell peppers – whatever your faves are. They can be used in different combos for bowls and salads.
- Make a pot of soup. It will last for a few meals and you can freeze some. You’ve already got next week underway!
Bonus tip: I mentioned veggies for snacking. Dip ideas include: tahini, hummus, black bean dip and salsa.
xo,
Jennifer