Cheap And Healthy Meals For The Week, Done In 1 Hour

I want this to become a series. ❤

Might be a silly question, but if you do more stuff like this, could you also include some info on how you reheat prepped meals without drying/ruining them? I really can't stomach cold meals, especially in winter, and I always wonder how people reheat these dishes (especially sandwiches). Thank you! And good luck on your fitness journey! :)

I feel like the taste test should be after a few days in the fridge and the meal’s been reheated. It’s definitely going to be appetizing when it’s freshly made. Might be a good topic: “how to reheat food so it doesn’t suck” 😂. I’d be interested in that, fwiw

PLEASE DO THIS EVERY WEEK SO WE CAN FOLLOW ALONG!!!

i do mealprep since 8 years and let me tell you - this is impossible to do in 1hour for a beginner. AND don't forget the whole mess which you need to clean up in between! I Love this video since it gives excellent inspiration - but you should include some realistic advice like: - start with two simple different meals from which one needs no cooking at all and a simple not prepped breakfast. - those two meals are not calculated in any way - it's just food you like and meant to get you into it, start easy. You can calcualte everything through next time you do it - cook 6-10meals and DO NOT eat anything else or let anybody else eat it :D - always take taste as a priority. ALWAYS. You won't keep on doing it if it's "just healhy" Advice for later on: - keep a small book in which you note down your calculated meals so you wont need to do it over and over... - rice cooker is nice - but if you don't have one look up how to properly cook rice (tastes better and is easier) - in tough times (examphase, stress on workplace...) prioritise on "soul-food" but calculated meals - you wont get fat no worries and this is way better than just throwing the "too healthy" ones away and go for fastfood. - always plan where you'r going to eat the meals, some places have no microwaves so better prep something you enjoy to eat cold, too. :) - don't believe that those hollywood-bodybuilders gain all the mass through food&dedication. Yes - they put hard work into workout&food, but most of them are "big" due to drugs. You will not get as big as them. Advice for later later on: - keep a list in which you note down how much of something you need to be satisfied. For exmaple thats 70g rice or 95g Spaghetti or 100g chicken for me. It's way easier to calculate your meals through if you know a few numbers already. - prep some "smal meals" and some "bigger meals" for workout days. This way you wont starve on workout days (which ultimately leads to you eating stuff you didn't wanted to). - leave a small amount of calories for a chocolate bar or something similar - you'll love it I hope you enjoy mealprep as much as i do, it's easy and convenient. :)

A series on 1 hour weekly healthy meal prep is the actual hero 2023 needs

If anyone plans on doing this, for the sandwiches I would prep the eggs and sausage ahead of time and make the actual sandwich on the day of. That way the bread won't get too soggy. For the Green goddess salad, I would store your salad dressing in a little container to the side so the lettuce stays crisp.

PLEASE do more meal prep stuff like this. I made everything you did here and it's outstanding!!

You should definitely do a re-heat guide/taste test. I know by Thursday whatever meal had rice included would not be edible unless you heat it up a certain way.

I really want to see an actual hour-long video where you do this in real time, no cuts, no voiceover. I feel like for the average person, this would be several hours. I want to see how fast you're really going to judge how long it will really take me. And, was chopping/prep included in that hour? Because planning, shopping, and prep need to be factored in!

Ooooooooh, perfect opportunity to do a "But Healthier" series Josh. New year chance for us all to take some learnings and make delicious yet healthy food for 2023!

Don't get me wrong, Josh clearly knows what's he's talking about and I'm no chef. But after meal prepping weekly for 15 years I would like to provide people with a few tips. 1) Dressing your salad in advance will make it soggy by the time you get a few days in. Make sure the salad is dry and add a napkin or paper towel. This will soak up any residual moisture keeping the lettuce crisp. Personally, I prep the whole head of lettuce in a gallon ziploc bag with two paper towels, pull out what I want each day, and it lasts a couple of weeks. Any other veggies, I prep in a separate container (cucumber, tomato, etc) and add to the bowl when ready to eat. The same paper towel trick also works for things like berries, grapes, etc. 2) If you cut the meat when you prep, it will dry out quickly no matter what meat you use or how it's stored. (unless you drown it ofcourse) I suggest keeping it whole until you're ready to eat to keep the juices in. 3) Don't put hot and cold items in the same container because you're just going to have to remove something in order to reheat the hot items. Many times it's easier to stow some things together in their own container and spoon out a portion each day. Like beans, rice, etc. 4) If you're storing vacuum sealed items, wrap them in plastic wrap first leaving a little bit open (or use a small ziploc bag left unzipped) then vacuum seal that way you can reuse the expensive vacuum bags.

Would love it if Josh tackles not just this method of meal prep but the component style of meal prep - the kind where you make a few veggies, a few proteins, and can mix and match to make different style bowls or wraps. This video definitely is the most interesting meal prep video for the "multiple containers" method (if I have to see another taco salad I swear-) but for those of us who can't stand eating the same meal seven times in a row (or even more than once!) I'd love to see variety!

​I have done meal prep before, and my lesson is to avoid leafy greens, because they won't stay fresh in fridge, especially if you dress the salad in advance it wilts super fast, like immediately. Also, you can't heat lettuce in microwave. Better veggie options for meal prep are broccoli or green beans. :)

Loooove this! As someone who is constantly trying to make my favorite meals healthier, I'd love to see a "but healthier" series 🙏 if anyone can make food delicious and healthy, it's Josh.

This is extremely helpful, would love to do this once I leave college. However, I think a good idea would be to make a version of this for those with a minimal kitchen setup, by minimal I mean barebones. In my case all I have is an air fryer and an Instant pot 😅.

For those of us without a sous vide setup, my tried-and-true method for baking and storing chicken breast so it stays juicy all week: -preheat oven to 450 -give chicken breasts a light brush with oil -COMPLETELY coat in a spice rub of your choice. 100% coverage! -TIP: paprika can help extend a potent spice blend to get that coverage -cooking times vary by chicken weight & your oven, use a thermometer. but generally we're talking 15-20min -flip halfway through -cover immediately after removing from the oven, for 10-15min If you're eating right away, slice across the grain and serve. Otherwise, transfer the whole breasts to a ziploc freezer bag, and toss in the fridge once they've cooled.

This would make an awesome series, my only concern is that for something like this I would include a grocery list. Cheaper alternatives for certain ingredients, or alternatives for people who don't have kitchen gadgets like a sous vide would also be nice

Josh, for the love of whatever you find holly, please make more meal prep content like this one. I always found my self working 3 hours in a kitchen doing this, and I'm feeling incredibly stupid for never thinking on using a Sous Vide to make my life easy. Also I'm awaiting on you next book, I'm almost done making all the recipes in the first one <3

Please make a series of this!! Each week and we all can follow the journey together 🙏❤️