Meal prep saves time, money and a lot of "what's for lunch?" stress. The key is to start small and build a routine that fits your week.
Start with one meal
Pick lunches or dinners — not both. Prepping four or five portions of one meal is a manageable first step.
Prep components, not just meals
Cook a grain, roast a tray of vegetables and prepare one protein. Mixing and matching keeps the week from feeling repetitive.
Use the right containers
Stackable, lidded containers keep your fridge organized and make grab-and-go easy. Portion trays are handy for freezing sauces and soups.
Keep it fresh
Most cooked meals keep well in the fridge for a few days. Freeze portions you'll eat later in the week, and store dressings separately so salads stay crisp.
Make it a ritual
Choose the same time each week, put on music or a podcast and prep while you clean as you go. In an hour or two, your week is sorted.
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