Meal prep has saved me—and my clients—more times than I can count. When life gets busy, having healthy food ready to go makes it so much easier to stay on track. You don’t need to be a chef or spend all Sunday in the kitchen either.
I recommend starting simple: cook a big batch of protein (like grilled chicken or lentils), prep a couple veggies, and portion out a few go-to meals. Store in clear containers so you can see what you’ve got.
Personally, I rotate 2–3 meals per week to avoid boredom but keep it manageable. It saves money, cuts down on decision fatigue, and helps you fuel your body with intention.
Jean Paul Rivas
