I need to do this more often. It’s amazing how much time you can save by cooking two meals at once.
There are a few schools of thought when it comes to preparing healthy meals ahead of time. Many people out there choose to prep a ton of ingredients and basics once a week, making it easy to throw something together quickly and easily.
I tried that. It lasted a hot second. I found that I often did not want to eat any of the things I had prepared, so I would end up spending time in the kitchen anyway. I work weekends as well, so by the time Sunday evening rolls around I’m much too tired to spend hours in the kitchen preparing food for the week. I also find chopping veggies and cooking to be therapeutic after a long day, and honestly don’t mind spending a little time in the kitchen each day.
So, while weekly meal prep is not for me, I do like to have my lunch packed ahead of time. Otherwise, I will spend too much money on a lunch out. I’m not usually tempted to go with something indulgent (hey, I like my fresh foods and salads!), but it will eventually break the bank.
I’m so not a morning person, so there’s no way I’m going to pack my lunch in the morning. My solution?
Cook once, eat twice.
I know I’m not the first to suggest this, but it’s really worked for me. When cooking my dinner, I make double the amount I normally would (I’m used to cooking for one). Then, when plating my dinner, I immediately put the second portion in a container for lunch the next day.
Like I did with this simple baked salmon and fennel, served with quinoa and steamed kale (tahini sauce added later). So easy!
Again, with some summer rolls:
I didn’t have to spend any extra time before bed making lunch, and didn’t have to sacrifice any of my precious morning sleep time.
I just made double, and set it aside as I plated my dinner.
Simple as that.
Do you do a weekly meal prep?
Do you pack your lunch? Night before, or morning of?