Meal-Prep Tips to Get You Sorta Ready for the Week Ahead

We’re not here to tell you The Right Way to meal-prep. Maybe you want to fill the fridge with mix-and-match marinated lentils, carrot ginger dressing, and 14 steamed sweet potatoes one week and make a giant pot of chicken biryani to eat on repeat the next. Figure out what kind of meal-prep mood you’re in and take the rest of these tips on your journey. We see three types of people:

• The big batcher: You prefer to make the building blocks of meals— think sauces, grains, cooked veg and protein—and get creative during the week.

• The big enchilada: You’d rather make fully cooked meals you can reheat later.

• The combo platter: A mix of the other two (and kind of an overachiever), you might make a big Sunday dinner to eat as leftovers, as well as a few components to work with during the week.