Meal Planning and Meal Prepping

The pilot and I returned to Atlanta this week from a fun trip to Norfolk and Charleston. We ate a lot of roasted oysters and drank a lot of vodka. Personally, I was ready to get back to meal prepping because my insides couldn't take any more celebrating. I felt like I had only consumed Indian food take-out, chicken wings, and wine for the entire month of December and I craved vegetables. I spent the holidays with my family up in New York. Does anyone else visit their parents and wonder how the whole family didn't end up with scurvy from their childhood diets?

I'm not the best cook, but I am pretty good at meal prepping. I can get a week's worth of proteins, vegetables, and carbs prepped, cooked, and stored in under 2 hours. I have the luxury of getting to eat most of my meals at home (instead of at school or in an office), and so I usually store my food in larger batches and put together meals when I eat them. If I know I'm going to be pressed for time, I will measure out portions into individual Tupperware and use a dry erase marker to label the lids with the meal's contents.

The Pilot is a much better cook than me. Sometimes he's my sous chef.