When prepping foods for the week, it’s easy to get caught up in making quintessentially easy-to-reheat foods such as chicken and pasta—hold the veggies. But even squished into a plastic container, the best weight-loss meals should be rich in produce.
That means each prepped meal should be 50 percent fruits and veggies, explains Meghan Daw, R.D., a registered dietitian for Fresh Thyme Farmers Markets. If you’re not into steamed and reheated broccoli, work on incorporating produce into your favorite dishes from the get-go. For instance, you can throw handfuls of veggies into your favorite pasta or stir-fry. Sautéed veggies tend to reheat better than steamed ones do.
If you haven’t had luck prepping salads in the past, try packing your lettuce separately from your dressing and any other liquid-y ingredients. That way, your greens won’t get slimy and mushy, she says. Avoid cutting into avocados, tomatoes, and other pieces of produce until it’s time to eat up.
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