A year ago, I would have laughed and gestured to the frozen pizza in my freezer if you had told me that I would be the person who prepares meals every week. Ordering extra takeout and reheating leftovers was my definition of “cooking ahead” back then. However, I realized I needed to change when my hectic schedule began to get in the way and my energy levels reached an all-time low. I learned how to prepare meals at that point, and it completely altered the way I eat, save time, and even think about food.
The Moment It Clicked
It all began during a particularly busy work week when I skipped lunch three days in a row. At three in the afternoon, I found myself munching on chips, only to feel bad and lethargic afterwards. I came into a video of someone menu planning for a whole week one evening while browsing YouTube. They appeared so well-organized, and their refrigerator was filled with vibrant, well-portioned items. It dawned on me—I needed this!
I made the decision to give it a try the very next Sunday. I decided to prepare three meals a week and observe how things went. Spoiler alert: My first attempt was chaotic and far from Instagram-worthy, but it was a game-changer.
My First Meal Prep Adventure
I began modestly. I chose three easy meals that I was already familiar with: overnight oats, quinoa salad, and a stir-fried chicken and vegetables. I made a list of the ingredients, went grocery shopping (which took longer than I thought it would), and returned home feeling both overwhelmed and delighted.
I didn’t realize how much up-front slicing and organizing it would take. “Do I really have to dice all these bell peppers at once?” is something I vividly recall thinking. However, I persevered, and by the afternoon’s end, I had twelve containers ready to use, all nicely packed. The sight was really pleasing.
The Results
I had a completely different feeling that week. Rather than rushing to make lunch or dinner, I had everything prepared. I wasn’t depending on junk food or last-minute takeout, and my meals were well-balanced. I felt like I had control over my eating habits for the first time in a long time.
I was really impressed by the amount of time I was able to save. I used to spend an hour every night planning and preparing my meals. Meal planning allowed me to reclaim my time for activities I enjoyed, such as reading or taking a walk after work.
Tips I’ve Learned Along the Way
Now that I’ve been meal prepping for months, I’ve picked up a few tricks:
- Start with simple recipes. Don’t try to make a gourmet meal for every day of the week.
- Invest in good containers. It’s worth it to have ones that don’t leak and keep food fresh.
- Batch cook staples. I always have rice, roasted veggies, and grilled chicken ready to mix and match.
