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Meal Prep Tips
Depending on how much freezer space and meal frequency, you may want to get some number of these meal prep containers. I have enough for about 15 days of food. I'd also stick to glass over plastic. You'll want at least a 30 ounce container because that can hold 300 grams of cooked rice and 7 ounces of cooked meat.
You will also want to get a food scale to weigh everything. How you weigh your food depends on the food. With meats, I weigh them after cooking. Cooking removes the water and I get a consistent measurement week over week. Whereas if I weigh it before cooking, the variance in water weight from batch to batch may throw off my macros. Ideally, to remove variability, you want to weigh whatever food you're cooking in its dry form.

From there, you package the food based on your macros. MyFitnessPal is a decent application to track macros. Some of the inputs are incorrect, so what I did was create my own foods for all of the main foods I eat and kept it in my inventory. Here's what that looks like:

Let's say you follow a 40-40-20 Macro split. You simply enter the weights into my fitness pal and work backwards from there, to determine how many grams of cooked white rice, breast and olive oil you need to meet that number. Pack it and freeze it. You may also have differing size meals. So if meal 1 has to be 850 cal but meal 6 has to be 450, then you'll just get some sticky notes and mark them that way.
The most common pushback I get when I mention this to people is that they don't like eating frozen food. And if that's the case, you need to get more serious about fitness. Eating frozen food is about the easiest part of the physique game. If you can't handle that, then it's just not for you. OF course, you can cook every single meal individually but that's just going to be very difficult to keep up with day to day for most people.
Depending on how much freezer space and meal frequency, you may want to get some number of these meal prep containers. I have enough for about 15 days of food. I'd also stick to glass over plastic. You'll want at least a 30 ounce container because that can hold 300 grams of cooked rice and 7 ounces of cooked meat.
You will also want to get a food scale to weigh everything. How you weigh your food depends on the food. With meats, I weigh them after cooking. Cooking removes the water and I get a consistent measurement week over week. Whereas if I weigh it before cooking, the variance in water weight from batch to batch may throw off my macros. Ideally, to remove variability, you want to weigh whatever food you're cooking in its dry form.

From there, you package the food based on your macros. MyFitnessPal is a decent application to track macros. Some of the inputs are incorrect, so what I did was create my own foods for all of the main foods I eat and kept it in my inventory. Here's what that looks like:

Let's say you follow a 40-40-20 Macro split. You simply enter the weights into my fitness pal and work backwards from there, to determine how many grams of cooked white rice, breast and olive oil you need to meet that number. Pack it and freeze it. You may also have differing size meals. So if meal 1 has to be 850 cal but meal 6 has to be 450, then you'll just get some sticky notes and mark them that way.
The most common pushback I get when I mention this to people is that they don't like eating frozen food. And if that's the case, you need to get more serious about fitness. Eating frozen food is about the easiest part of the physique game. If you can't handle that, then it's just not for you. OF course, you can cook every single meal individually but that's just going to be very difficult to keep up with day to day for most people.



















