Having all your meals ready to go in the fridge is an amazing feeling – especially for super busy people who often have to rush meal times. I know many people freak out that it will take them too long to prep and cook in bulk – but I promise you, it will save you hours of precious time every week if you meal prep in advance! If you’re not sold yet, read my post on why you need to meal prep first.
I prefer to make things from scratch but I know many people simply don’t have the time to devote to this. Here are some meal prep tips and simple tricks to make it even easier if you’re really short on time but still want to commit to meal prepping healthier meals:
- Order your groceries online and have them delivered fresh to your kitchen on cooking day;
- Use frozen vegetables as they’re already sliced, diced and ready to go;
- Buy crushed garlic, ginger and chilli;
- Stock up on your favourite herb and spice rubs rather than making your own spice mixes;
- Use canned beans and tomatoes; and
- Steal the secrets from professional cooks and always set up your mise en place before cooking.
Mise En Place
The french phrase mise en place, roughly translating to “everything in its place” or “set in place”and refers to preparing your work space and setting out your ingredients prior to cooking. This practice is a godsend for efficient meal prepping! Here’s how I like to get ready:
- Always read through the full recipe ingredients and instructions before you even think about starting to cook.
- Set out all of the required ingredients including salt, pepper water, everything.
- Read the recipe a second time and then measure out your ingredients, this includes measuring out herbs, spices, liquids etc into various bowls and ramekins so that they are ready to go when you need them. A lot of success in cooking comes down to timing, so be prepared!
- If using the oven, preset the oven temperature now.
- Chop, slice and dice ingredients – for veges, if I’m doing something like a stir fry where the carrots will take a lot longer to cook than say mushrooms, then I will layer ingredients into a bowl or large strainer in the order in which I will add them in and place a paper towel beneath each layer.
- Finally start heating your stovetop pans, always making sure the pan is heated before adding ingredients (this prevents sticking).
You’re now ready to cook up a storm – enjoy!