Cook once, eat twice: 3 recipes that will make healthy eating easier this summer

My top favorite benefit of meal prepping, hands down, was having a plan in place. There wasn’t a single day where I had to figure out what I was going to eat that night. I had a plan, and I knew it would be a decent meal.

I liked the ease of grocery shopping, too. I had a list of what to buy, plus substitutions, so I could use something I already had at home instead of buying something new. I liked how each recipe has “prep ahead” tips. It’s popular for meal preppers to take an hour or so on a Sunday and do the prep work for the week. But I liked to take short breaks in my workday to get up from my desk, stretch my legs, and do a little food-prep task. It’s a nice mental and physical break to take five minutes to peel some carrots or mince some shallots.

I liked how most of the meals used mainly ingredients that last a long time. Carrots, leeks, shallots and garlic don’t spoil quickly, so if I had to postpone a meal for a day, I didn’t need to. Meat and fish can be frozen. And canned beans and dried spices last pretty much forever. And I liked how most meals cooked in one pan, with maybe a bowl, a cutting board, and a knife for the prep work. That made cleanup easy.

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