Nope, no time for that.
We have to prep, filling our bits of down time that could be spent watching butterflies, with prep. Prep to save time. Prep to save money. Hurry up, we’ve almost run out of time to prep.
It’s anxiety inducing.
The concept of planned meal prep has me feeling like people really have their lives together and more and more like mine is falling apart. It’s aspirational. It’s for ladies in matching Lululemon workout sets. It’s for people who hold grocery shopping templates while they walk through the aisles of the grocery store selecting only items they need, and nothing they don’t.
It’s for humans who block off Sundays to create curated menus to help smooth out their weeks. It’s for women who can find their keys when they’re seven minutes late to school pick-up.
It’s not for me.
Ironically, I provided this very service to clients for years. I see the benefits. I’ve witnessed how it makes busy weeknights less stressful. I want to be that lady with perfectly portioned glass containers and matching lids (not containers with missing lids wrapped in saran wrap) pulling their lunch out of the fridge. Healthy combinations of vegetables and proteins, there, ready to eat.
But I’m not.
I also fear that I’m not the type of person that will ever block off a Sunday or any day, for that matter — and manage to stick to it. I’m also not ready to commit to those pre-portioned, pre-decided meal combinations that sounded enticing on Sunday but on Thursday just stare at you from the fridge while little drops of condensation gather on the walls of those perfectly matched containers.
Let’s reframe meal prep to make it sound more approachable for the average person. A thing that I might be able to accomplish even if my countertops aren’t pristine marble and kids can be heard shouting in the background.
Let’s call it what it is: “making large amounts of something so that it’ll be ready when you’re hungry and don’t have time to cook.”
Okay, I understand, the name needs to be workshopped.
But, the concept is solid. Whenever you have the time and energy make a large batch of something you like to eat. I often double the brown rice on stir-fry nights so I can use it on bowls and salads during the week.
I’ll hard boil a dozen eggs or roast a batch of chicken so that I have a selection of proteins for quick lunches and dinners. I’ll make extra sauces to spice up boring leftovers and roast extra vegetables to round out weeknight meals in a hurry.
You’re not locked in to sesame chicken or miso salmon or Southwest quinoa salad. All things that were made with the purest intention on Sunday — but will be pushed to the back of the fridge in favor of a pb & j later in the week. This method gives you freedom, variety and total control over what your plate looks like.
And you don’t even need the color-coordinated containers.
”But First, Food” columnist Whitney Kling is a recipe developer who lives in southwest Ohio with her four kids and a cat. She is usually in the kitchen creating something totally addictive — and usually writing about it.
ROASTED BROCCOLI RECIPE
(perfect for make-ahead)
Serves 6
Cook Time 25 minutes
Ingredients:
2 large heads broccoli, trimmed and cut into bite-sized pieces
2 T sesame oil
2 T olive oil
1 T soy sauce
1 t Kosher salt
1 t garlic powder
1 t red pepper flakes (optional)
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, combine all the ingredients.
3. Spread in an even layer on the baking sheet. Don’t overlap, use a second sheet if needed.
4. Roast in the oven for 20 minutes.
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