Dining and Cooking
Prepping my steamed vegetables for the week. As a 37-year-old factory worker, this "Kaizen" for my diet saves my energy during long shifts.
In Meal Prepping

Prepping my steamed vegetables for the week. As a 37-year-old factory worker, this “Kaizen” for my diet saves my energy during long shifts.

**Sunday** is my day to standardize the upcoming week. I’m currently working on my fitness goals, aiming for single-digit body fat, and consistent nutrition is the most important foundation.

I prep a large batch of **steamed vegetables** every Sunday so I don't have to make difficult choices when I'm tired after a long shift. It’s simple, efficient, and keeps my body running like a well-maintained machine.

Does anyone else focus on simple, high-volume vegetable prep for the work week?

by AggravatingFood586

3 Comments

  1. LawfulnessDowntown61

    This looks like what I made for my lunches this week, known blandly online as “diet soup”. I go through phases in my fitness of bulking and cutting, and this is for the latter. Less than 100 calories as listed in the recipe. [https://www.allrecipes.com/recipe/13033/diet-soup/](https://www.allrecipes.com/recipe/13033/diet-soup/) The deviations I make from this is to sauté the mirepoix adding a bit of salt, and blistering the fresh tomatoes in the same frying pan after sautéing.

    This time around I used home-made vegetable stock from trimmings of meal prep over the last 6 months i kept in the freezer just for this. Everything from mushrooms, onion/squash/zucchini ends, etc. Total game changer, adding way more depth to the flavor. Might roast the trimmings on the next batch of broth I make for even more flavor. Eating healthy can taste good!