Thought I knew how to meal prep until I kept getting sick
Four years ago I was all about those Sunday meal prep marathons. Cook everything, portion it out, eat the same thing for five days straight. Then last March I got food poisoning from day-old quinoa salad. My fridge was too full to cool properly. Now I prep ingredients instead of full meals. Grill chicken on Monday, chop veggies on Wednesday. Takes less time and I don't risk getting salmonella again. Anybody else figure this out the hard way?