Listen—I love cooking. It’s literally my job. But if you think that means I’m standing in the kitchen every night making everything from scratch like some Trad wife (no shade), think again. Meal prep isn't about being perfect or predictable; it's about making your life easier. It’s the difference between throwing your hands up at 6 PM and ordering takeout again, or pulling dinner together without needing a glass of wine and a xanax. If you want to actually meal prep like a pro (ahem, basically what I’m doing in my own kitchen)—not like someone who read one Pinterest post about it and then gave up when the chicken breast inevitably went dry—here’s what works.

Chop Your Aromatics in Advance

This is the biggest bang-for-your-buck tip. Onions, garlic, bell peppers—get them out of the way ahead of time. I’ll be honest: chopping onions is the barrier that stops so many people from cooking. Don’t let it be yours. Spend 30 minutes on a weekend and dice them up, mince the garlic, and slice the peppers. Store them in airtight containers (more on that below). If you want, you can also toss them into a food processor one by one and let the machine chop everything up for you. When you’re ready to cook during the week, all the “ugh” part is done.

Cook Rice in Bulk

If your menu calls for rice, make a lot of it at once. Seriously. Rice reheats beautifully. It’s great for stir-fries, burritos, rice bowls, and soups. Keep it in the fridge and you're halfway to dinner.

‍Pro tip: when reheating rice, add a splash of water and cover it—it’ll steam and stay fluffy instead of turning into weird crumbly pellets. And if making rice gives you a slight anxiety attack, don’t worry…check out two methods to easily do it here. 

Potatoes? Prep Them Early

If you’re using potatoes, go ahead and chop or even par-cook (cook them halfway) them in advance. Store raw cut potatoes submerged in cold water in the fridge. This prevents browning and saves you time on busy nights. For roasted potatoes, you can even parboil them ahead of time so you just have to crisp them in the oven later.

Get the Right Containers

You don’t need to buy an entire aisle of trendy glass containers (unless you want to). But get some dedicated meal prep containers. I’m talking about the plastic quart and pint containers you see in restaurant kitchens. Chefs love them because they stack, they’re cheap, they’re durable, and you can actually see what’s in them.These are my go-tos for storing chopped veggies, sauces, stocks, dressings, cooked rice—you name it.

Plan a Menu in Advance

It sounds obvious, but so many people skip this step. Know what you’re going to cook before you go shopping or start chopping. Even if it’s just 3-4 meals. If you want help **shameless plug**—my newsletter The Motherload does this for you. Each week you get 5 realistic dinner ideas + a grocery list that’s actually organized. It’s designed to get you out of that 5 PM panic. [Sign up here.]

Build in a Night Off

Meal prep isn't about cooking every single night. In my house we have something called GFWYK: Go For What You Know.Everyone finds something for themselves (well technically I find something for everyone lol). Leftovers, cereal, frozen dumplings, toast. No guilt. No expectations. No cooking.If you don’t plan at least one of these nights, you’re setting yourself up for burnout.

Make It Sustainable (and Fun)

This part matters most: be realistic.Meal prep that actually works for you is the one you’ll keep doing.

• Don’t try to make a week’s worth of new recipes if that feels overwhelming.
  
  
• Don’t prep so much you hate eating it by Thursday.
  
  
• Don’t expect every week to go perfectly.

I still have nights where dinner is popcorn and wine on the couch. That’s life. Meal prep isn’t about perfection. It’s about giving yourself and your family the gift of ease. So figure out what works for you, keep tweaking it, and don’t be afraid to make mistakes along the way.

You’re feeding people you love (including yourself). That’s the point. If you want more ideas, a real plan, or just someone to tell you what to cook, come join my newsletter, The Motherload.

We’re in it together.

‍