Colorful, accessible, and useful guide to eating well, whether you're a bodybuilder or an average exerciser. Lots of photography, varied recipes, prep lists, and advice for cooking and eating.

Ok well, I'm going to be completely honest here. I am not a bodybuilder, nor am I planning on being one in the near future. But my son-in-law is, and he's always encouraging me to workout and eat healthier. So when I saw this cookbook, I was intrigued!

First off, my initial impression was lots of useful information! Whether you're picking this up for the bodybuilding aspect, the meal planning, or just a tool to eat healthier this book would be a great accompaniment. The author did a good job of explaining and walking us through the nutrition and the meal prep. Each recipe is written with clear and concise ingredients and directions. Also, each recipe has a refrigerator or freezer timeline of how long you can keep the prepared meals. Which if you are new to meal prep it is extremely helpful. I liked the variety of recipes and there are lots to choose from. If I had one issue, I would have liked to have seen a few more pictures of the food. Whether the finished product or in meal prep stage it's always helpful to have photos! Overall a nice cookbook to get you closer to your goals!

This is a great book if you are completely unfamiliar with meal prepping and you are interested in getting started. Vodrazka lays everything out for you and takes you step by step through the entire process.

The reason I was interested in this book was because I have been meal prepping for years, but am always looking for ways to make the process go quicker and smoother. Additionally, I love getting new ideas for meals to prep. While I haven't tried any of the recipes yet, they look delicious and some will definitely be making an appearance in my weekly rotation!

I have two gripes with this book, which is why 4 stars and not 5, is the macro content of a lot of the recipes.
1). If I were to follow the macro breakdown that the author suggests (which I actually do!), I only get 30g of fat per day. If I were to make 3 recipes for a days worth of food, I would likely be way over my fat macro allotment. Many, many recipes had between 10-20g of fat per serving. To me, if you are recommending that people following your macro breakdown and you saying to only get 20-25% of your daily macros in fat (for cutting), then there needs to be more "fat friendly" recipes.

2). There aren't a lot of options if you dairy free. A lot of recipes use cheese, cottage cheese, yogurt and if you are dairy free, there really isn't a good alternative that won't significantly impact macros. Yes, you can always just leave off cheese in a recipe, but cottage cheese or greek yogurt have a very high protein count and their "milk alternative" counterparts do not. It was just sad to see how many recipes called for some sort of dairy product.

Otherwise, I thoroughly enjoyed this book and found the information very useful. I would highly recommend this to anyone who is ready to take the leap into meal prepping and prioritizing their health and wellness.

Thank you to Callisto Media for my advanced reading copy via NetGalley

The author does a lot of the work for you - she gives you a step-by-step meal plan for six weeks that include breakfasts, lunches, dinners and snacks. There are already completed grocery lists and even a list of the necessary cooking tools!
The recipes are already macro balanced, as the proteins, fats and carbs are counted for you, making it easy to get all of your necessary nutrients!
You are advised to make meals that you enjoy eating (instead of plodding through a meal that you are eating because it is good for you), find recipes that use the same ingredients - to cut down on food prep, and finally, choose simple recipes - to conserve time when you are busy!
This cookbook does things right - the first week of recipes uses hamburger and chicken, and portobello mushrooms, and you are taught how to easily cook big batches of each, separate the batches of food into smaller batches, and store them for later use in the recipes. The recipes include meatballs, mushrooms, chicken, kale and tomatoes.
The next week uses ham and feta quiche, tilapia, bacon, eggs and asparagus; these ingredients are also made in large quantities, reapportioned and frozen for later use.
Enjoy eating well, knowing that all of your meals are nutritionally balanced, and that you will have meals ready for the week or even longer if you pre cook and freeze ahead of time!