A lot of people at the gym meal prep, and it's definitely a good practice. For me, it's absolutely necessary for my success on the nutrition side of training. Honestly, if I fail to make time to prep meals for throughout the week, I will 100% absolutely end up making bad decisions.
I will get better at this meal prep thing. This past Sunday was actually a relative success. AND, while I don't really have too many pictures, I'll explain what I made.
NY Strip Roast, 3 lbs.
I had originally planned on picking up some pork, but I saw this on sale at Vons so I had to get it. I paid 20 bucks for a 3-pound roast, and while that's still on the pricey side compared to something like a tritip or a chuck roast, I'm glad I picked it up.
Heat up a charcoal grill really hot with the coals pretty close up, and get the oven up to 350F/175C. Get your roast out, pat dry, and liberally get some sea salt and coarse ground pepper all around. Make a paste of raw garlic and olive oil by food processor (or mortar and pestle, which would've been more fun but I couldn't find mine...) and get that on there too.
Grill the roast over super hot coals, couple minutes each side, starting with fat-side up. Cover the bottom of a roasting pan (or rectangular casserole) with sliced root vegetables. I used rutabaga and parsnip mainly because they were on sale. When you're done searing the roast, transfer it to the roasting pan right on top of the root veggies, then throw it in the oven to finish off. I went a little less than 45 minutes, or 15 minutes per pound.
Remove from oven and cover loosely with foil for 20 minutes. Trim off the fat from the fatty side. Carve the roast and partition out for your meals for the week. The roast should've come out medium-rare, except the edges which would've been more medium-well.
After eating a portion of the roast for lunch, I partitioned the rest off for four tupperware meals, each with a generous amount of beef along with the root vegetables that were at the bottom of the casserole dish, and some rainbow chard I wilted down in some of the trimmed-off beef fat and gristle.