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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?
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daniel85715d ago
The ingredient prep method is the real hack here. Prepping components instead of full meals means you can mix and match so you don't get bored eating the same thing every day. It also keeps your fridge from turning into a science experiment with mystery containers in the back. Cold quinoa sitting around for days is basically a petri dish waiting to happen, learned that one myself after a bad batch of rice.
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