Meal Prepping is a Mindset Shift
I used to think meal prepping would take hours out of my week. The idea of spending all Sunday in the kitchen never appealed to me, so I avoided it. But over time, I realized it doesn’t have to be all-or-nothing.
Here’s my mindset on it: I don’t complicate it. I probably spend 2–3 hours total throughout the week on meal prepping. And those couple of hours make my days easier, healthier, and so much more enjoyable.
Meal prepping isn’t about being perfect or spending hours in the kitchen. It’s about building little systems that support your lifestyle. When you shift the mindset from “I don’t have time” to “how can I make this easier for myself?” - it becomes doable, sustainable, and honestly, a lot more fun.
Breakfasts, Always Prepped
I used to skip breakfast for YEARS. Once I shifted into a more wellness-focused lifestyle (ya know, once I stepped out of my “people pleasing, working 24/7, always saying yes” era), I noticed how much better I felt starting my day with food.
Having breakfast in the morning has helped me slow down and create a routine that feels intentional. By eating in the morning, I’m more alert, productive, and honestly just happier. Now I wake up hungry and excited for what’s waiting.
Here are my top three go-to breakfasts:
Protein Pancakes. Five ingredients in a blender, then cooked and stored in a container. Thirty minutes, and we’ve got breakfast or snacks covered for three days.
Protein Pudding. My favourite night-before hack. I make 2–3 at once by tossing oats, protein powder, chia seeds, cinnamon, and water into small containers. It takes less than a minute, and breakfast is ready for me when I wake up. I usually add fresh berries or half a banana on top.
Greek Yogurt & Granola. Homemade granola is so easy: oats, whatever nuts and seeds you have on hand, cinnamon, and honey or maple syrup. Bake, crumble into a container, and you’re done. In the morning, I top it with Greek yogurt and berries or banana - easy, filling, and tasty.
Lunch, Kept Simple
The Leftovers Meal Prep. Most evenings, we cook a little extra at dinner and pack it up—double the chicken breasts, make a little more rice and veggies, and lunch is ready without any extra effort.
Egg & Salsa Salad Bowls. If I’m working from home and realize we don’t have much prepped, I’ll take a quick break: hard-boil eggs, whip up a salsa, and throw yams in the air fryer. Everything goes into the fridge, and when it’s time to eat, I build a quick bowl with rice or quinoa, spinach or arugula, plus a few pickled peppers, jalapeños, or onions on top. Hands-on time: maybe 15 minutes.
Mexi Beef Bowls. A current favourite. We cook up ground beef with spices, make wild rice with Tajín, and then add the same bowl fixings as above - greens, yams, and pickled veggies. Simple, hearty, and so good.
Final Thoughts
For me, meal prepping is less about perfection and more about creating little systems that support my lifestyle. It’s not about spending hours in the kitchen—it’s about making my week flow with less stress, more energy, and food that actually makes me feel good.
When you stop looking at it as one big task and start seeing it as a series of small, doable steps, meal prepping becomes less overwhelming—and way more empowering.
