Your kitchen
Meal prep for the week
Cook two or three recipes on Sunday, portion them, and let the planner spread them across the week.
A simple routine
Pick one protein-heavy main, one grain or potato dish and one breakfast or snack. Use the larger tested batch size on a recipe where the author provides one.
Weigh the finished dish, divide by the number of servings and portion to that weight. Then add each portion to your plan so the week’s macros are already counted.
Worth knowing
- Cool food quickly and refrigerate within two hours. Reheat until steaming hot.
Common questions
Do the macros change after cooking?
The total does not, but the weight does as water cooks off. Portion by dividing the cooked dish, not by the raw weights.
Sources
General information, not medical or dietary advice. Speak to a doctor or registered dietitian about your own situation.