ABOUT

WELCOME.

This is The Meal Prep Manual, a platform dedicated to helping you achieve mastery in and about the world of meal prepping.  My goal for this website is to provide highly palatable, nutritious meal prep recipes as well as valuable information in the fields of exercise science and nutrition.  I am a firm believer that the poor health climate in our world today is caused by a lack of education and I want to help fix it.  

WHO ARE YOU?

       My name is Josh and I love food.  I am a 27 year old currently living in Kansas City, MO.  I have a Bachelor’s degree in Exercise Science from Truman State University and I am a Certified Exercise Physiologist.  While in school I developed an interest in gaining a deeper understanding of human physiology and published research in both Exercise Physiology and Neurophysiology.  

       Following my undergrad, I planned to attend graduate school and further my education into the exercise field.  After being unable to find a laboratory that matched my interests, I realized that my reasons for attending graduate school were not sincere and I started The Meal Prep Manual in August of 2016.  In December of 2016 I released my first cookbook, The Meal Prep Manual – 1st Edition and have worked to build the brand ever since.  As of October of 2019, I am lucky enough to call this my full time job thanks to all of you who have supported me.   

 

     Activity defines who I am.  Many of my favorite things revolve around being active.  Growing up, my summers were filled with golf during the day and baseball games at night.  Unfortunately for me, my days of being a competitive athlete are long gone so I have had to take up more recreational activity.  I found weightlifting at age 18 and haven’t stopped since.  Lifting weights has been one of the few constants in my life over the last 8 years.  I truly believe it is the single best mode of exercise one can do to improve their health and quality of life.  I still golf when I can, recently picked up squash, and will jump in any game of pickup basketball when given the opportunity.  I love to hike and explore this great Earth we have underneath our feet.  Any excuse to be active is a good excuse to me.

     I discovered meal prep while in college before I even knew meal prepping was a thing.  I wanted to be able to maintain a healthy diet while balancing a full class load, training, and a social life.  I quickly became intrigued about how I could create more flavorful and nutritious meals that kept well in the refrigerator.  When I discovered the term “meal prep”, the meal prepping world was almost exclusively for the bodybuilding.com forums and filled with plain chicken, brown rice, and steamed broccoli.  I knew there was a better way to do it and was inspired to start The Meal Prep Manual.  I wanted people to see that eating well doesn’t have to mean sacrificing flavor and with meal prep you can save time and money in the process.

WHAT IS YOUR PHILOSOPHY ON FOOD?

       I believe that food is truly one of life’s greatest pleasures.  You’d be hard pressed to find any person who doesn’t enjoy a good meal.  Eating healthy shouldn’t be a chore.  With a little time and practice, anyone can learn how to create highly palatable, nutritious meals. Food should be enjoyed, not feared.  I want to help people realize that good food and nutritious food can be synonymous.  The more you learn about science based nutrition, the more free you will feel in making food choices.  
       I believe that the word “healthy” is objective in its definition.  What’s healthy to an NFL football player may not be the same healthy to a 65 year old grandmother.  It’s impossible to put a one size fits all definition on the word which is why I find it important for health conscious individuals to learn about what the current scientific evidence says.  I think that author Michael Pollan puts it best. His philosophy is, “Eat food. Not too much. Mostly plants.”  Almost every person would benefit from increasing their vegetable consumption.  I think it should be a goal of everyone to get at least one serving of vegetables with every meal. 

Josh Cortis