Hey friends! If you’ve been following along on Flinntrospection recently, you’ll know that I joined the Tone It Up 2017 Challenge two weeks ago. It’s a six week healthy living challenge with both a fitness and a nutrition component. (Oops, I joined two weeks late!) I’d been following along with the Tone It Up workouts for a few weeks beforehand. So in spite of a crazy work schedule, I’ve been keeping up with the fitness portion. The nutrition, on the other hand, has been a struggle. There is a ton of planning, effort, and time that has to go into preparing healthy meals for the week. But this week, for my third round of Sunday Tone It Up Meal Prep, I’ve settled into a routine. If you’re on the TIU Nutrition Plan — or even if you’re not — this method might work for you!
Note: I do Steps 1-4 on Saturdays, and 5-6 on Sundays!
Step 1: Choose Your Meals
The 2017 Challenge edition of the Nutrition Plan includes a full six-week meal plan breakdown. But you’re fully welcome, and often encouraged, to choose your own meals. Plus, once the challenge is over, you’re on your own with choosing meals for the week. For Week Five of the challenge, I’m loosely following the schedule, but making lots of substitutions.
The TIU Nutrition Plan has some helpful printables for filling out your weekly meal schedule:
Obviously, you can make this for yourself too. Just type one up in Word, or literally draw it on a blank sheet of paper. (Or you can grab one of these — not an affiliate link, just a cool find.)
Once you have your template, write in all the meals and snacks you’re planning to eat for the week. I’m following the Nutrition Plan’s lead in making each weekday M3 (lunch) the leftovers from the previous night’s M5 (dinner). More complex recipes will show up on weekends, when I have time for them. I’m also loving make-ahead meals for weekday breakfasts, like Overnight Oats.
Step 2: Make Your Ingredient List
This step takes a bit of cross-referencing with your fridge or pantry. I pick a meal, look at the list of ingredients in the Nutrition Plan (if necessary), and write down whatever I don’t have in my kitchen. It’s also important to include quantities for the week, so you can aggregate them later on in the process. If you’re making enough for leftovers, make sure you’re duplicating quantities in single-serving recipes! After each meal’s ingredients have been accounted for, check it off everywhere it appears on your meal plan template. Keep going until you’ve listed ingredients for all of your meals, even if the ingredients overlap. It will look something like this:
Step 3: Make Your Grocery List
Now you walk through your Ingredient List and consolidate it into a grocery list, sorted by product category. Cross them off on the ingredients list as you go, and don’t forget to add your quantities. I have one of those “All Out Of” grocery checklists, so that helps the process!
Why did I separate these two steps? Because it’s hard to look at a huge list of meals and flip back and forth between recipes to put together a list of, say, all the veggies you need for the week. I find it much easier to work by recipe. And once the ingredients are all on one page, consolidation is a breeze.
If you’re thinking of using the pre-made Challenge grocery list, a word of warning: it lies. (Okay, maybe not on purpose.) I followed it to the letter in my first week on the Nutrition Plan. I ended up missing some ingredients I needed, and having lots of things that weren’t even on the meal plan docket. For the sake of the environment and your wallet, I’d recommend making your own list!
Step 4: Write Your Meal Prep Checklist
The 2017 Challenge booklet also comes with a simple checklist for your meal prep adventures. It’s pretty reliable, but because of my volatile work schedule, I have to prep beyond the suggested list. Feel free to prepare whatever works for you. Pre-chop your veggies, make your frozen smoothie packs, cook your Monday night dinner, prepare your proteins, whatever! Make a list of all the tasks you’re going to tackle on Sunday.
Step 5: Grocery Shop
In the TIU world, Sunday has two purposes: Sunday Runday, and Tone It Up Meal Prep.
With your list in hand, head out to the grocery store and shop till you drop! But don’t drop. You have work to do.
Step 6: The Real Deal — Tone It Up Meal Prep
Organize your groceries, pull out your checklist, and start knocking those things off one by one. Try to prioritize oven tasks, especially with long cook times, so you can maximize your efficiency. This is where I find it was the most helpful to have my Nutrition Plan printed out for easy reference, especially for new dishes. I have tried fifteen new recipes in the past two weeks, which is absolutely insane for me! It also helps to clean up as you go. Prepare for high volumes of dishes, food waste/compost, and Tupperware filling up your entire fridge! (And don’t forget to share #tiuteam photos of the process and the delish food on Instagram!)
That’s how I do my Tone It Up Meal Prep! How do you prepare your meals for the week ahead?