Tips for starting meal prepping

Getting started with meal prepping can feel overwhelming, but breaking it down into simple steps makes it manageable—and even fun once you get rolling. Here’s how to dive in:

1. Start Small: Don’t try to prep a whole week right away. Aim for 2-3 days’ worth of meals to test the waters. Maybe just lunches or dinners—keep it low-pressure.

2. Pick Easy Recipes: Go for meals with minimal ingredients and steps—think one-pan dishes like roasted chicken and veggies or a big batch of chili. Stuff that reheats well is key (soups, stews, casseroles are gold).

3. Plan Around Your Week: Check your schedule. Busy days? Prep grab-and-go stuff like salads in jars or protein boxes. Lighter days? Maybe cook fresh then. List out meals, then write a grocery list to match.

4. Invest in Containers: Get some solid, stackable ones—glass or BPA-free plastic, whatever fits your budget. Portion-sized helps with control, and leak-proof is a must for anything saucy.

5. Batch Cook Basics: Cook staples in bulk—grill a tray of chicken breasts, roast a pile of sweet potatoes, or boil a pot of rice or quinoa. Mix and match with sauces or spices later for variety.

6. Prep in Stages: Chop veggies or marinate proteins the night before, then cook everything in one go when you’ve got an hour. Multitask—boil grains while the oven’s running.

7. Storage Smarts: Let food cool before sealing it up (keeps it from getting soggy), and label containers with dates if you’re prepping ahead. Most stuff lasts 3-4 days in the fridge; freeze extras like soups or meats for longer.

8. Keep Flavors Fresh: Pack sauces or dressings separately so things don’t get mushy. Add crunchy toppings (nuts, seeds) day-of if you can.

Pro tip: Set aside a consistent time—like Sunday afternoon—to make it a habit. Start with what you already like eating to avoid burnout. What kind of meals are you thinking of prepping?