Let me tell you something about meal prepping
I’m Sarah, senior editor at Fresh Herbs, and I’ve spent the last 20+ years writing about health. I’ve seen trends come and go. But this meal prepping thing? It’s sticking around. So, I thought, why not give it a shot? Honestly, I was skeptical. I mean, who has time to cook 10 meals on a Sunday? Not me. But here we are.
Last Tuesday, I committed—committment, I mean—to meal prepping for 30 days. I wanted to see if it was all it’s cracked up to be. Spoiler: it’s not. But it’s also not completely terrible. It’s… complicated. Let me explain.
Day 1: The Illusion of Control
I started with good intentions. I bought all the containers—glass, because plastic is gross. I found some recipes online. I even set aside an entire Sunday for this. Then reality hit. Cooking 10 meals in one day is exhausting. I ended up with a kitchen that looked like a war zone and a fridge full of identical meals. I felt like I’d accomplished something, but honestly? It was kinda depressing.
My friend Marcus came over that night. He took one look at my setup and laughed. “You’re gonna get so bored of eating the same thing every day,” he said. I told him I’d cross that bridge when I got to it. (Which, by the way, I did. More on that later.)
The Good, The Bad, and The Boring
So, the good? I saved money. I wasn’t eating out as much. I also felt a sense of control over my meals. No more last-minute takeout decisions. That was nice.
The bad? Time. It took forever. I spent about 36 hours in the kitchen over the month. That’s a whole weekend! And the boring? Oh boy. By week two, I was so over my meals. I started craving variety. I missed the spontaneity of cooking something different every night.
I talked to a colleague named Dave about this. He’s been meal prepping for years. “You gotta mix it up,” he told me. “Try different recipes, different flavors. It’s all about variety.” Fair point, Dave. But even with variety, it’s still not the same as cooking fresh every night.
The Unexpected Benefits
Here’s the thing about meal prepping: it’s not just about the food. It’s about the habits. I found myself planning ahead more. I was more organized. I even started applying this to other areas of my life. Weird, right?
And the health benefits? Yeah, they’re real. I felt better. I had more energy. I wasn’t snacking as much. I mean, when you’ve got a pre-made meal ready to go, it’s easier to resist the siren call of the vending machine.
But here’s the kicker: I also gained weight. Yep. You read that right. I thought meal prepping was gonna make me lose weight. Nope. Turns out, I was overeating because I felt like I had to finish my meals. I was also not accounting for snacks. Whoops.
Restaurant Opening News
Look, I’m not saying meal prepping is for everyone. But if you’re gonna do it, do it right. Plan your meals, but don’t forget to leave room for spontaneity. And for the love of god, don’t forget to account for snacks. I learned that the hard way.
Oh, and if you’re looking for some inspiration, check out the restaurant opening news. Yeah, I know, it’s counterintuitive. But sometimes, you just need a break from your own cooking.
The Verdict
So, would I do it again? Maybe. I’m not sure. I mean, I liked the control and the savings, but I missed the spontaneity. I think the key is balance. Maybe I’ll try meal prepping a few days a week and leave the rest for fresh cooking. Or maybe I’ll just go back to my old habits. Who knows?
One thing’s for sure: I’m never spending 36 hours in the kitchen again. That’s just ridiculous.
Anyway, that’s my meal prepping story. It’s not a fairytale with a happy ending. It’s real life. It’s messy. It’s complicated. But it’s mine.
About the Author
Sarah Thompson is a senior editor at Fresh Herbs with over 20 years of experience in health journalism. She’s written for major publications and has a love-hate relationship with meal prepping. When she’s not writing, she’s probably eating takeout or planning her next cooking disaster.
