I have little doubt I received this question because of an Instagram story I made on January 1st of my fridge perfectly lined with containers. Meal prep can feel pretty daunting, but I’m here to help (kinda).

I will admit I have been meal prepping on and off for years but strictly my lunches and snacks. It makes my work week so much easier when I can just pop into the fridge and grab a container and be done with it. It doesn’t require much time or thought into what I’m going to eat. I will say this ahead of time: I mainly prep (and eat) salads, grain bowls, fruit, and veggies. I find they are easier, lighter, and they don’t have that been in the fridge leftover taste.

The Meal Prep Routine

Take Stock of What I Currently Have - Before heading to the grocery store, I make sure I check my current go-to meals and see what is missing. Do I need more turkey bacon? Olive Oil? How about sea salt? Are there enough greens or are they wilting? This is especially helpful when it comes to staying on a budget because I’m not blindly buying things I might have plenty of.
Grocery Shop: This is my least favorite activity especially when it comes to produce (mainly all I eat). I make sure to use a detailed, organized list to stay on track. I don’t want to spend more time there than I have to especially on a Sunday morning and I don’t want to buy more than I need (while cruising with those post-gym hunger pains).
Get Organized…again: I have two different types of lunches whether it’s one grain bowl and one salad or two different salads. I work down the ingredients, washing greens and other vegetables, roasting chicken, etc.
Divide and Conquer: This is when it’s best to work based on one type of meal at a time. Right now I’m switching off between to different salad combinations so I start by measuring baby spring greens and romaine lettuce for my containers. I label all the contents on post-it notes attached to the lids so I can keep track. I then sort all the salad toppings into their various containers for later use.
Make the Dressing: With two different salad combinations, there are two different salad dressings. I make individual batches within small containers. This is easier than me making a salad dressing every day and by the time I’m ready to eat, the salad dressing is ready to go.
Time for Lunch: Each morning before I leave for work or when I’m ready to eat, I gather all of the ingredients in their prospective containers and create a quick assembly line on my counter. I cut and measure ingredients writing them on the post-it notes (for my calorie tracking) and off I go!

What I Meal Prep

For a few weeks, I was switching off between a Herby Chopped Salad and a Quinoa/Kale grain bowl. When I finally remembered why I can’t stand quinoa I knew I had to switch back to just salad. Right now I’m having two different salads.

Herby Chopped Salad: Romaine and baby spring greens tossed with cherry tomatoes, diced grilled chicken, mint, cilantro and topped with a lemon vinegarette with a piece of warm Naan or pita on the side
Regular Chopped Salad: Romaine and baby spring greens tossed with turkey bacon crumbles, goat cheese crumbles, cherry tomatoes, diced grilled chicken, red onions, half an avocado, chives, and topped with a dijon mustard dressing.
Snack Fruit Cups: Pineapples, Mandarin oranges, and peaches but I’ve also done blueberry, raspberry, and strawberries.