Over the last few weeks as the volume of my Ironman training has increased so has the amount of what I eat. I lean towards many of the same meals each week to maintain my sanity 🤣 Some weeks it seems like all I do when I’m not training is meal planning for the week ahead, cooking, eating, sleeping and spending as much time as I can loving on my family. I have a few staples that I repeat each week and others that I vary weekly. The more wholesome and colorful the better. If I’m in a crunch I keep it super simple with meals that have minimal ingredients. I’ll prep 2 bigger meals that I can alternate throughout the week for a lunch or dinner. ✨ Save this post if you struggle with meal prepping ✨ If you caught my earlier post this week about planning your meals and building your grocery list based on your menu, then here’s my #2 tip for you. 🥗Start simple! Your first meal prep doesn’t have to be for every meal for the entire week. Start with just a couple days or with weekday dinners! My simple planning strategy for a successful week: 3-4 or even 6 veggies 3-4 fruits At least 4 proteins of choice At least 2-3 types of healthy whole grain carbs and 1 starchy carb 2-3 healthy fats You can literally build healthy meals by mixing and matching everything above. I like to refer to it as meal prep “buffet style”. I pull the containers with the foods I’ve prepped ahead of time and build a meal using a simple system to guarantee I’m getting balanced nutrition at every single meal. Let me know in the comments if you found this tip helpful!! #veganmeal #triathletefuel #texanfoodie #eatthecolors #healthyveganfood #howto #healthytips #nomeatathlete #veganfitfood #veganfitfam #mealprep #whatveganseat #vegansofig #vegannoms #alltheveggies #veganfood #veganfoodshare #wontstop #busymomlife #cantstop #whatfatveganseat #vegantriathlete (at San Antonio, Texas) https://www.instagram.com/myraschwartz.plantpowered/p/BwakpJhj62D/?utm_source=ig_tumblr_share&igshid=1h9zbzwy55t3g
