A Week of Real Meal Prep: No Filters, No Fuss
I’ve been meal prepping for a while now, and I’ve learned that it’s not about making perfect, Instagram-worthy containers. It’s about cooking food that tastes good and saves me time and money. This week, I decided to document my actual meal prep process, from planning to cooking to eating.
Planning and Shopping
I usually start planning my meals on Saturday evening, when I have some free time. I browse cookbooks, websites, and my own notes from previous weeks to decide on a few recipes. This week, I chose a mix of old favorites and new ideas, including some Easter-inspired dishes like deviled eggs and spring vegetable soup. I make a list of the ingredients I need and head to the store on Sunday morning. My total spend for the week’s groceries was around $60, which works out to about $8 per meal.
Here are some of the ingredients I bought:
- Proteins: chicken breast, ground turkey, eggs
- Vegetables: carrots, broccoli, spinach, bell peppers
- Grains: brown rice, quinoa, whole wheat bread
- Pantry: canned beans, olive oil, spices
I also picked up some fresh herbs, like parsley and dill, to add some flavor to my meals.
Cooking and Portioning
Cooking day is usually Sunday, and it takes me around 2-3 hours to prepare all my meals for the week. I start with the most time-consuming recipes, like the soup, and then move on to quicker dishes like salads and stir-fries. This week, I made a big batch of chicken and rice bowls, which I portioned out into individual containers for the next few days. I also hard-boiled some eggs and made a batch of deviled eggs for a quick snack.
One of the most annoying parts of meal prep is washing all the dishes, but I’ve found that using a dishwasher makes the process much faster. I also try to use reusable containers and bags to reduce waste.
Eating and Enjoying
The best part of meal prep is, of course, eating the food. I love being able to grab a container from the fridge and know that I have a healthy, delicious meal ready to go. This week, I enjoyed my meals at work, in the park, and even on a hike with friends. There’s something nice about being able to eat outside and enjoy the spring weather.
I’ve found that meal prep has also helped me reduce food waste and save money on takeout. I can see what I have in the fridge and plan my meals accordingly, rather than relying on last-minute deliveries or restaurant trips.
In conclusion, meal prep is all about finding a system that works for you and sticking to it. It’s not about making perfect meals or following a specific diet, but about cooking food that you enjoy and that makes your life easier. What do you use for meal prep containers, and do you have any favorite recipes for spring?
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