If I prep my meals for the work week I am a champion at staying on course. The weeks that I fail to prep are weeks where I start sneaking in extra calories and pushing the limit on my Calories In - Calories Out window.
The problem with prepping my meals is eating them day 4 and day 5. Anyone else notice that on day 4 and 5 the chicken is a little too dry, the pasta is getting hard, the yams are 'wet', and the broccoli is dry? I mean, these are just examples but my point is that my food just isn't as appetizing the longer it sits in the fridge.
Sometimes I troll through Pinterest and look at meal prep photos. It all looks so good and perfectly organized. lies, lies, its all lies
Sometimes I freeze my day 4 and 5 meals but I don't have a work environment that makes thaw or heating an easy job.
anyone else notice this pattern in their weeks? What kind of food are you guys prepping for the week?