Master the Art of Meal Prepping Like a Chef

Choose one specific day each week—usually Sunday or whichever day you’re least busy—to prepare ingredients and partial meals for the week ahead.

Wash and chop vegetables, marinate meats or tofu, boil rice, beans, and pasta in batches.

Pre-pack salads and sauces in air-tight containers.
Practical Example: Dice onions, bell peppers, and tomatoes for stir-fry or stews.

Boil eggs for breakfast or snacks. Store different components in separate containers.

Why It Matters: This streamlines cooking during your busiest days, reduces stress, supports healthy eating habits, and prevents impulse food orders. It also cuts down food waste and saves money over time.