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Start Small to Avoid Burnout
The biggest mistake beginners make is trying to prep 21 meals on a Sunday afternoon. Start by prepping just one meal category—like weekday lunches. Once you master that, you can expand.
Invest in Good Containers
Glass containers with locking lids are superior to plastic. They don't stain, they don't hold odors from foods like garlic or curry, and they are completely microwave and oven safe.
The Concept of 'Component Prepping'
Instead of making fully composed meals that might get soggy, try component prepping. Roast a large batch of sweet potatoes, cook a massive pot of quinoa, and grill some chicken breasts. Store them separately and mix-and-match them into different bowls throughout the week to avoid flavor fatigue.
Sauces Are Your Best Friend
To keep meal prep exciting, rely on homemade sauces. A batch of tahini dressing or a jar of green goddess sauce can completely change a bowl of rice and beans.