As soon as I got home, I organized all the veggies and started cooking what I could, but I was too tired to finish everything. For the rest of the ingredients, I just ordered them online with same-day delivery. I cooked enough for a couple of days and froze them. I decided to stick to the same meal plan for a couple of weeks so it wouldn’t be so tedious.
Sadly, I still had to cook the remaining meals in the mornings after my shift, which defeats the purpose of meal prepping, so I had my sister cook some of them instead. I also realized I need silicone molds or containers to store my frozen food—something I hadn’t thought about before starting meal prep. Lesson learned: make sure to have enough containers, and meal prepping should ideally be done on your day off, lol.
I also realized that meal prepping can be quite costly since you’re preparing over aweek’s worth of meals, but the advantage is that I’ve moved away from food deliveries, which were a major source of unplanned expenses. For meal prep to work, you need to set a non-negotiable budget, have enough containers to freeze your meals, and, above all, have enough time to prep, which should be done on your rest days!
Since I work nights (Central Time), I make two meals and one snack for my 8-hour shift, which was honestly a great idea because I don’t have to keep thinking about what to cook the next day for work. I work from home, I know, but I like things organized. Where I live, we don’t have meal prep services with vegetarian or vegan options like in the UK or India, where they have tiffin meal services you can pay for weekly or monthly. Oh, how I wish we had those!
Anyway, I’m still figuring this whole meal prep thing out, so I might stick to the same menu on alternate days—maybe the same meals for three days, then switch for two days, and so on.
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