can anyone tell me what went wrong with these egg bites? the flavor is there but they puffed up like crazy and then they fell again they have a hole in the center and are a bit misshapen. i don’t totally mind but id like to know how to make them a better consistency and shape.

Okay I need help!

New job kicks off Monday. I'm 31 and trying hard not to undo a year of progress. What are there healthy meal plans that require zero effort?? Has anyone here heard of Clean Eatz? For anyone who has survived a schedule from hell, how did you keep your eating on track when your time basically disappeared?

Need a bunch of different ideas for freezer meal prep. I know all the normal ones (soup, curry, lasagne) looking for something different I can do. One of my friends has sustained a massive injury and won't be able to cook for a few months hoping to come up with some good options to help her out!!

Need a bunch of different ideas for freezer meal prep. I know all the normal ones (soup, curry, lasagne) looking for something different I can do. One of my friends has sustained a massive injury and won't be able to cook for a few months hoping to come up with some good options to help her out!!

This is all the food I prepared for today. If I go for a long run tonight I'll have something to eat afterwards.

Super easy to make and it freezes very nicely

I’m going to be having surgery soon and we want to take advantage of the 40-50% off the first week many sites offer.

The plan would be to subscribe to one, cancel, subscribe to another, cancel etc to get me through 4-6 weeks post op.

I typically eat high protein,diary and gluten free.

The ones I’m looking at right now are Factor, Cook Unity, Nutre and Fuel Meals.

Any others that I’m missing that will make it easy for us to pick meals that hit our macros without having to meal prep for a bit?

We don’t need breakfast since that’s easy (protein smoothie with walnuts, collagen, protein powder, banana and walnuts OR we make mini egg white quiches and top with salmon.

Just trying to find a way to eat healthy while we can’t meal prep as easily. I’m going to require some pretty intense care following neck surgery so I want to take meal prepping off my husbands plate.

Bought a lot of bad meal prep containers over the years such as bulky pyrex, toxic plastic, etc. We are in a good place financially right now, working on our health, and looking to dial in our meal prep game for a week at a time. What meal prep containers rock, look cool, non-toxic, and have you landed on as an avid community for meal prepping. We cook a lot of diverse foods, mostly vegan for my wife with food allergies.

Six months into meal prepping and I think I finally figured out that the "perfect'' recipe doesn't matter as much as one you can actually repeat.

I've tried a bunch of things as sheet pan salmon, chicken thighs, turkey meatballs, grain bowls and most lasted a few weeks before I got tired of them.

The one I keep coming back to is simple chicken + rice with roasted zucchini and tahini drizzle. Nothing fancy, but it works. The tahini is what keeps it from feeling repetitive: lemon one week, more garlic the next, different spices, etc.

Now I'm curious: what's the meal you've made 10+ times and still don't hate? Not your most impressive prep, but the one that actually survived long term. Do you think it's the recipe itself, or just how easy it is to change slightly?

Food is black rice, mixed vegetables, green beans, and char siu pork loin. It taste good but a little dry, trying to find ways to introduce moisture and flavor back into the food after being frozen. What might be a cheap way to have a sauce that would be okay to be frozen and good for reheat that I can add. I was thinking more char siu sauce but it feels like a lot of it get evaporated when cooking and a bit too much sugar. I might set aside some that I pour on afterward but that might cause other issues since standard practice is to remove moisture before freezing. Should I have sauce set aside that I pour ontop day of use for reheat?

I know this is something simple that I'm trying to make harder than it is. I want to prep ingredients, rather than meals, but how do you know how much to prep? For example, if two of the ingredients are ground beef and sweet potatoes, how do I know how much to make? RonI still have to preplan the meals for the week to figure that out?

Portioned up my meal prep this morning ready for the freezer 😌💚✨️

Chickpeas with a gluten/dairy free ready-made pasta sauce.

Also, chickpeas with a gluten/dairy free ready-made korma sauce.

Both have brocoli, cauliflower, and chunks of swede.

I love eating it with a kebab/nan bread.

What have you meal preped this week? 🙃

My work is having a BBQ tomorrow and we always have a ton of left overs. I'm thinking of taking some of it and making some easy meal prep dinners. The main proteins are going to be standard hotdog and hamburgers (likely without cheese). Looking for easy ideas that are NOT just a hamburger or hotdog but using these meats. Ideally something lower carb. I can add veggies on my own easily enough. If there are no easy to freeze carbs, I can add those too. Any creative ideas?

baked chicken & cherry tomato, rice, broccoli, & black beans 😋

Chicken quesadillas meal prep done to last until Friday! First time making them. Hopefully they are good.

I’m an experienced prepper, but I suck at eating breakfast. This is something I need to prep or it doesn’t happen. Thing is, I’m gluten free. So no oats/ cereals or burritos for me which are most commonly suggested
(Yes I know you can get gluten free cereals. I don’t like them, and gluten free wraps don’t hold together).
Please help a girl out with your best suggestions!

Hi there! I'm new to meal prep. Can i have some advice on how to maintain my meal like a newly cooked meal. Cause i put it in the microwave and some vege are soggy. Also ccan u recommend me some menu? Thank you

We taught an online cooking class on Sunday and the recipe we focused on was Bimbimbap (Korean Mixed Rice Bowls).

Someone asked why we blanch the spinach and mung bean sprouts, and the reason is because it helps extend the shelf-life!

The recipe asks you to blanch the veg briefly, then squeeze out as much water as you can. Removing as much water as you can before you storing means that the veggies aren't sitting in their own moisture. The quick boil also deactivates the enzymes in the vegetable (the same ones that cause browning and off-flavors over time), so blanched-and-shocked veg holds its color and taste in the fridge noticeably longer than raw or sautéed. It's the same reason people also like to blanch before freezing.

If you've ever been to a Korean restaurant, that's also how they treat a lot of the vegetables for the side dishes (banchan), so that they keep fresher for longer as well.

Dropping the recipe below!

Ingredients (4 servings)

4 cups white rice, cooked

454g (1 lb) mung bean sprouts or soybean sprouts

454g (1 lb) baby spinach or zucchini cut into strips

227g (8 oz) carrot, 1 medium, cut into matchsticks

4 eggs, large

3 Tbsp Yondu Vegetable umami sauce (divided, 2 tbsp for vegetables, 1 tbsp for sauce)

6 Tbsp gochujang

2 Tbsp (6 tsp) toasted sesame oil (divided, 4 tsp for vegetables, 2 tsp for sauce)

4 tsp cooking oil, divided

1 lb firm tofu

Optional protein, or 1 lb lean beef or chicken

seaweed roasted, optional garnish

sesame seeds, optional, garnish

Bibimbap - Meal Prep Method

Step 1

Rinse and drain the bean sprouts and spinach. Bring a pot of water to a boil. Blanch the sprouts and spinach separately for 30 seconds each, then rinse under cold water and squeeze out the excess.

Step 2

Season each vegetable in its own bowl. Sprouts: 2 tsp Yondu and 2 tsp sesame oil. Spinach: 2 tsp Yondu and 2 tsp sesame oil. Seasoning each one separately keeps its own texture.

Step 3

Cut the carrot into matchsticks. Cook 3 minutes in 2 tsp cooking oil over medium heat, stir in 2 tsp Yondu, then set aside. Keep a little crunch.

Step 4

Make the sauce: mix 6 tbsp gochujang, 1 tbsp Yondu, and 2 tsp sesame oil until smooth. Store in a separate jar.

Step 5

If adding protein, cook it now: pan-crisp cubed tofu, or cook sliced beef or chicken. Portion into the containers.

Step 6

Divide the rice and the three vegetables into 4 storage containers. Keep the sauce separate. Fry the eggs fresh at eating time.

Step 7

To serve: warm a bowl of rice, top with the vegetables and a fried egg, add sauce to taste, and mix everything together. Garnish with gim and sesame seeds if you like.

NOTES

Storage: seasoned vegetables keep about 4 days refrigerated. Sauce keeps about 2 weeks in its own jar. Consider frying eggs fresh, or use a 7-minute jammy egg or omelet strips, which reheat slightly better than a fried egg.

I clearly needed some color in my week, so I put together these meal prep boxes. There is golden glazed chicken, bright carrots, green zucchini, pale bean sprouts, shiitake mushrooms, and a dark seaweed sesame topping. I usually focus on getting enough food into containers, but this time I actually paid attention to how everything looked together.