Be A Better Me

I pull 12- to 14-hour days during the week, and with the exception of the past couple of weeks, I work through the weekend too.

Keeping my schedule straight is a struggle, but I’m managing thanks to my planner. I included a meal section in it because I wanted to use it to get me in the habit of meal-planning.

Check out the full post at the Orphan Survival Guide!

Commuter Meal Requirements

These are just the requirements for my schedule. You may have access to a fridge and microwave all day, but I’m in transit a lot of the day so I need portable things that won’t spoil while I’m running around.

primarily meat and dairy-free — you want things that will keep for the entire day (the exception being if you froze things)

small, portable portions — your backpack probably weighs 50 pounds with textbooks and binders alone, so you don’t want to carry much more and you definitely don’t want to have to carry around leftovers

filling and energy-boosting — when you’re on the run for 14 hours straight, you need something to keep you going

minimal cook time — there are no microwaves in 300-person lecture halls

containers — have a good insulated lunch bag/box and get a nice partitioned tupperware to store things in, and stock up on plastic baggies even though they’re not that eco-friendly

Meal Prep Steps

1. Make a Plan

Assess your ingredients, containers, and your schedule for the week. Then make a list of things to start prepping.

See the last half of this post for ideas!

2. Know What You Can Carry and Cook

This is what I struggle with the most. It was -8F when I was waiting for the bus this morning, so the last thing I wanted to do was carry yet another bag of stuff.

This is when things like wraps and bagged snacks come in handy, because you don’t have to lug around a separate bag for them; you can just put them in your backpack.

3. Prep Things Concurrently

While your tortillas are cooking, fry some bacon and eggs. While your rice is steaming, make some sandwiches.

If you can cook two things at once, you’ll cut down on a lot of your prep time. This requires having a good sized work space–I use my coffee table because my kitchen is literally just a 3-foot corner–and clean dishes and containers.

4. Use Compact (Even Collapsible) Containers, Mason Jars, and Freezer Bags

There are really neat collapsible plastic containers out there, and cute partitioned bento boxes.

I personally use the cheapest store brand entree and salad sized containers that average about $2-2.50 for a set of 5. I won’t cry over it if I lose it. And I make my homemade ramen in Mason jars.

Also stock up on quart and snack sized zipper bags, paper towels, plastic wrap, and tin foil. The baggies are great for snacks like sliced fruit and nuts, and the paper towels, plastic wrap, and foil are good for things like breads, muffins, sandwiches, and wraps.

5. Don’t Forget the Snacks

Some days I don’t want to carry a lot of stuff around or I’m feeling burned out on yet another pesto chicken wrap. Instead of stocking meals in my bag, I throw in all my snacks: granola bars, cashews, fruit leather, applesauce cups.

I’m a grown-up now. Popcorn is a meal if I say it’s a meal.

Some days I feel like

and some days I feel like