\n<\/p>\n
Alright, I\u2019ll admit it: I\u2019ve never meal-prepped<\/a>. I\u2019ve thought<\/em> about it, and I\u2019ve planned<\/em> to do it, but I\u2019ve never successfully brought my scribbled-down list of weekly lunch and dinner recipes to life. Grocery shopping has always caused a certain level of panic to shoot through my body\u2014maneuvering around a tiny, crowded, aisle with a cart or overflowing basket just to get a jar of peanut butter is my personal nightmare\u2014so I tend to get in and out as quickly as humanly possible. The problem with this? It often leaves my cart filled with items I didn\u2019t account for and missing ingredients I was counting on. And while that\u2019s ok (I love a good challenge), it does thwart the prepping plans.<\/p>\n To finally end this chaotic approach to an errand that should make my life easier, I\u2019ve decided that 2023 will be the year I finally begin meal prepping. That doesn\u2019t mean that I\u2019ll be eating the same things day after day or will no longer go out to eat. Instead, I\u2019ll be filling my fridge with foods that have a recipe waiting for them.<\/p>\n Because my experience is nonexistent, I sought advice from those who have been meal-prepping for years. First up, my former roommate Connor VanAllman. Every Sunday, he would plant himself in our kitchen and spend the day chopping and roasting until he had Tupperware containers filled for the days ahead. \u201cIt can be tough to cook a week of food if all of it needs the same cooking method,\u201d he says. \u201cSo, I plan out my meals that way. Protein I can cook on a stovetop, vegetables that I can roast in the oven, and rice in a rice cooker (instead of taking up more space on the stove).\u201d<\/p>\n Next, I wanted to check in with someone whose meal prep experience comes with always being on the go. Camille Thorpe, a California-based flight attendant, suggests sticking with meals that are easy and you know you\u2019ll want to eat. \u201cOne of my favorite things to make for my bag is fresh spring rolls,\u201d she says. \u201cThey make me feel fancy, especially with an almond butter sauce (since no peanuts are allowed on airplanes). Yes, tofu and quinoa bowls might be healthy, but I know they will end up in the trash.\u201d<\/p>\n Don\u2019t be mistaken though: Easy to prepare doesn\u2019t necessarily mean repetitive. Abby Kaplan, a New York-based analyst who brings lunch to the office when she goes in, says choosing versatile recipes and ingredients is the most essential part of successfully meal-prepping. \u201cYou want something you can eat many different ways so you don\u2019t get bored of it.\u201d<\/p>\n Feeling inspired to give this kind of prep a shot? Keep reading for 15 essentials from our Shop that\u2019ll help make meal prepping a breeze.<\/p>\n
\n