Why Traditional Meal Prep Fails And What Actually Works

This is how I meal prep and I talk about how it works very well for me and maybe it will work for you. Meal preparation is a great way to save time during a busy week or weekend. Just a couple hours of work and you can be set for the week.

However, I don't meal prep the same as everyone else. There won't be 7 plastic containers filled with the same lunch to eat 7 days in a row. I know this works well for some people, but I need variety in my diet and for my happiness.

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Here are links to all of the recipes:

To make perfect baked potatoes:    • Fluffy Delicious Baked Potatoes...At ...  
To make dried beans from scratch:    • How to Cook Dried Beans WITHOUT Insta...  
To make restaurant quality rice:    • Perfect White Rice...Every...Single.....  
For the overnight oats:    • 3 Family Favorite Overnight Oats: App...  
For the Nacho Cheese Sauce:    • Nacho Cheese Sauce...Vegan...Spicy......  
For the Diablo Sauce with potatoes:    • Spice Up Your Potatoes with Diablo Sa...  

If you're interested in the veggie broth that I always talk about:    • Shepherd's Pie...Healthy Version  

To blanch asparagus:
Clean the asparagus and cut off the bottom 3" and discard. Bring a large pot of water to boil with about 1 tablespoon of salt. Add the asparagus and cook for about 2 minutes. Remove from water. Many people like to then plunge the vegetable into a large bowl of ice water to stop the cooking process.

To roast carrots:
Clean the carrots and peel if you like. Cut carrots into sizes that you enjoy. Place on a baking sheet with either parchment paper or a silicone baking sheet. Add enough oil to very lightly coat the carrots and sprinkle with salt to taste. Place into a 425 degree oven. Roast for 15-30 minutes - this depends on the size of your cuts. They are ready when the largest ones are fork tender.