riffdex
New member
Hey all, last weekend I got very ambitious and did meal prep for entire week. I was forced to prep on Saturday for my work week starting M-F. I prepped the following up:
2% F-A-G-E Greek Yogurt (3/4 cup) x 5
Yogurt Toppers:
1 Tbsp Grnd Flaxseed + 1 Tbsp Crush Walnut + 1 Tbsp Crushed Pecan x 5
1/2 cup Blueberries x 5
5 oz portion baked Salmon x 5
3/4 cup Brown rice x 5
1 cup steamed kale x 5
5 oz portion grilled chicken breast x 5
3/4 cup brown rice x 5
1/2 cup mashed sweet potatoes x 5
Snacking Fruits:
About 2/3 cup sliced kiwi x 5
One sliced grapefruit x 5
1/5 of a fresh pineapple x 5
1/2 cup red grapes x 5
I am very new to this meal prep but I feel like it turned out pretty well. The salmon and chicken was good and while it didn't taste the best near end of week it was edible and it kept me on track with my macros. The alternative would be to not have it all prepped up and I would fail to meet my goals as my diet would inevitably slip.
However it seems the fruit did not hold up very well over the week. The pineapple held up best, having no discernible difference on Friday in taste or texture as it had earlier in the week. Same for the grapefruit.
However, the smaller berries type fruit did not hold up well. It was perhaps Th or F when I started seeing that a few of my grapes and blueberries had started to sprout mold on certain ones. They also started to get mushy. The kiwi did not get moldy thankfully however it did start to get pretty mushy by mid week. The taste was ok but texture not the best. I really enjoy blueberries on top of my yogurt daily and was wondering what best way to address this issue.
I am storing all food in Rubbermaid (easy find lids) containers. One thing I was thinking was that I wash all fruit before putting in containers and perhaps the fact that there is still slight moisture left on fruit when put into the containers that is causing the mold? Is there any easy way to make sure bulk fruit is 100% dried before putting into containers?
I thought about leaving it out to dry longer in a strainer but it seems leaving the blueberries out very long at room temperature would affect the quality as well.
Perhaps I should alter my meal plan and tend toward other fruit to top my yogurt for the end of the week and only use blueberries for M T W. Are there some fruits that are known to hold up better in the fridge for a longer period of time that I could try for later in the week? Or perhaps for Th and F I could use canned fruit like canned peaches/pineapple/whatever I need to get me through the week?
In regards to the Kiwi/grapes, I was thinking about maybe eating those only earlier in the week and using other fruit or maybe some fresh veg in their place for later in the week?
I'm just looking for advice and incite. I'm happy for anybody who has any suggestions for me. Thanks.
2% F-A-G-E Greek Yogurt (3/4 cup) x 5
Yogurt Toppers:
1 Tbsp Grnd Flaxseed + 1 Tbsp Crush Walnut + 1 Tbsp Crushed Pecan x 5
1/2 cup Blueberries x 5
5 oz portion baked Salmon x 5
3/4 cup Brown rice x 5
1 cup steamed kale x 5
5 oz portion grilled chicken breast x 5
3/4 cup brown rice x 5
1/2 cup mashed sweet potatoes x 5
Snacking Fruits:
About 2/3 cup sliced kiwi x 5
One sliced grapefruit x 5
1/5 of a fresh pineapple x 5
1/2 cup red grapes x 5
I am very new to this meal prep but I feel like it turned out pretty well. The salmon and chicken was good and while it didn't taste the best near end of week it was edible and it kept me on track with my macros. The alternative would be to not have it all prepped up and I would fail to meet my goals as my diet would inevitably slip.
However it seems the fruit did not hold up very well over the week. The pineapple held up best, having no discernible difference on Friday in taste or texture as it had earlier in the week. Same for the grapefruit.
However, the smaller berries type fruit did not hold up well. It was perhaps Th or F when I started seeing that a few of my grapes and blueberries had started to sprout mold on certain ones. They also started to get mushy. The kiwi did not get moldy thankfully however it did start to get pretty mushy by mid week. The taste was ok but texture not the best. I really enjoy blueberries on top of my yogurt daily and was wondering what best way to address this issue.
I am storing all food in Rubbermaid (easy find lids) containers. One thing I was thinking was that I wash all fruit before putting in containers and perhaps the fact that there is still slight moisture left on fruit when put into the containers that is causing the mold? Is there any easy way to make sure bulk fruit is 100% dried before putting into containers?
I thought about leaving it out to dry longer in a strainer but it seems leaving the blueberries out very long at room temperature would affect the quality as well.
Perhaps I should alter my meal plan and tend toward other fruit to top my yogurt for the end of the week and only use blueberries for M T W. Are there some fruits that are known to hold up better in the fridge for a longer period of time that I could try for later in the week? Or perhaps for Th and F I could use canned fruit like canned peaches/pineapple/whatever I need to get me through the week?
In regards to the Kiwi/grapes, I was thinking about maybe eating those only earlier in the week and using other fruit or maybe some fresh veg in their place for later in the week?
I'm just looking for advice and incite. I'm happy for anybody who has any suggestions for me. Thanks.
. I sure don't.
