Prep Proteins: Bake or grill chicken and salmon in bulk; boil eggs; cook lentils and tofu. Store in sealed containers.
Cook Carbs: Prepare quinoa, brown rice, and sweet potatoes in advance. Store cooled portions in fridge.
Chop Vegetables: Wash and chop leafy greens, peppers, cucumbers, and broccoli. Store with paper towels for freshness.
Daily Assembly: Combine prepped foods into meals using a balance of protein, fiber-rich vegetables, and healthy fats.
Snacks: Keep boiled eggs, fruit, nuts, and yogurt easily accessible for snacks.
Hydration: Sip 64–80 oz water/day. Infuse with lemon or herbal teas to enhance hydration and digestion.