5 Women Share the Easy Meal-Prep Tricks That Helped Them Lose Weight

One woman swears by single-pot meals.
5 Women Share the Easy Meal-Prep Tricks That Helped Them Lose Weight
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It's no coincidence that tons of women who've lost weight will tell you that meal prepping is clutch for dropping pounds without going hungry.

 

And nutritionists agree that plotting your healthy meals ahead of time can keep you from reaching for something easy, like takeout or that frozen pizza in the back of your freezer.

 

"I recommend prepping ingredients, such as cut veggies and fruit for snacking, as well as meals that can easily be heated or defrosted," says Amy Gorin, R.D.N, owner of Gorin Nutrition in Jersey City. "If you see these options when you open the fridge or freezer, you may be more likely to choose them over more caloric choices"

 

RELATED: 7 Foods I Prep Each Week To Be As Healthy As Possible

 

But, as it turns out, there's a hell of a lot more to prepping a fridge full of yummy weight-loss fuel than putting some fruits and veggies in a jar.

 

To find out real women's meal-prepping secrets, we ask women who successfully lost weight by planning ahead. Check out their tips.

"I Got A Meal Prep Buddy."

 

"My number-one tip, particularly for those starting to make meal prep a habit, is to get a meal prep buddy! Earlier this year, my friend Michelle and I teamed up for a few meal prep hangouts. We cooked meals and packed for the week. Also, Michelle is a great cook, but me—not so much. Having her as my buddy kept me accountable with eating according to our plan." —Queing Jones, lost 60 pounds

Meal prep is on my mind (it is always on my mind lol). This summer I made roasted chick peas for the first time and now I make them at least once a month. Chickpeas are great for meal prepping because they preserve really well and you can use them in a variety of meals. According to buff.ly/2h6Ba2w, Chickpeas aren't super low in calories like most veggies, but they're rich in a number of good-for-you nutrients. A 1-cup serving of boiled chickpeas has 270 calories, 45 grams of carbs, 4 grams of fat, 15 grams of protein and 13 grams of fiber. That same 1-cup serving also meets 70 percent of the daily value for folate and 26 percent of the DV for iron. It's also a good source of a number of other minerals including manganese, magnesium, zinc and copper, as well some other B-vitamins, including thiamine and vitamin B-6. Have you tried chickpeas? What is your favorite way to prepare them? Do not forget to join the Free #iAHFDetox Challenge! Link is in The Bio. . . . #iamhealthyfit #mealpreppingmami #norycooks #cookingwithnory

"I Do Most Of My Shopping In The Produce Section'

 

"Before I head to the grocery store, I plan my meals, outline my recipes, and make a list of all my ingredients. Then, when I get to the store, I do most of my shopping in the produce section. I eat 80 percent fruits and vegetables and 20 [percent] everything else." —Yenory Pouncil, lost 20 pounds

 

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"I Use The Same Foods For Different Kinds Of Meals."

 

"My trick is to make things that can be used in multiple meals—like meatballs and sauce. It's very old-school Italian, but I make Paleo, almond-flour meatballs and use them in soups, over quinoa, and sometimes eat them for breakfast." —Victoria Reitano lost 15 pounds

 

RELATED: The 3 Biggest Weight Loss Mistakes 

"I Weigh My Protein."

 

"I bought a food scale for my Sunday meal prep so I could ensure that I was getting a full four ounces of lean chicken or turkey per meal. Proper measurement helped my weight continuously fall." —Anastasiya Kachur, lost 10 pounds

 

RELATED: 5 Foods With More Protein Than An Egg 

"I Make Single-Pot Meals."

 

"Meal prepping can help you lose weight, but it can also be super time consuming. To make things go faster, I make dishes that can be cooked in a single pot. For example, one of my favorite meals to cook is a healthy Indian dish called kichri. It consists of rice, veggies, and spices. All you have to do is throw the rice and veggies in a pot, pour in some water, and boil for about 30 minutes (or until the veggies are soft). The spices can be added in about 10 minutes into cooking. The dish will be complete and ready to eat once the water has been absorbed by the veggies and rice." —Natasha Bhalla, lost five pounds

 

This article originally appeared on Women's Health.