Batch Cooking Proteins: How to Cook Once and Eat All Week
Chicken, eggs, legumes, and tofu — batch-cooking the right proteins sets up lunches and dinners with minimal weekday effort.
Read guide →
Glass, plastic, beeswax wrap, vacuum bags — the storage choice affects how long food actually keeps. A practical guide to matching container to food type so your prep lasts the week.
Read the guide →Each guide covers a different component of a functional weekly prep system — from storage containers to freezer-friendly recipes to the Sunday schedule itself.
Glass containers for acids and oils, airtight for cut fruit, shallow for hot foods that need fast cooling, freezer-safe for long storage — the right container extends shelf life dramatically and makes the whole system work.
Read guide →
Chicken, eggs, legumes, and tofu — batch-cooking the right proteins sets up lunches and dinners with minimal weekday effort.
Read guide →
Carrots and cabbage keep a week raw. Spinach doesn't. A vegetable-by-vegetable guide to what to prep, how to store, and when to wait.
Read guide →
Soups, grains, legumes, and proteins all freeze beautifully. Salads, potatoes, and dairy-heavy sauces do not. A practical freezer primer.
Read guide →
A sequenced 2-hour prep session covering proteins, grains, vegetables, and snacks — running three cooking methods in parallel so nothing takes more time than necessary.
Read guide →