How do I meal prep healthy food for the week?

Pick 2 proteins, 2–3 vegetables and 1 grain, cook them in one afternoon, and mix them into different combinations through the week. Sheet-pan dishes, soups and bowls keep well for 3–4 days; freeze the rest.

• Keep dressings and delicate greens separate so they don't wilt.
• A fixed shopping list before you go to the store cuts waste.

Related recipes

Grilled Chicken with Brown Rice and Sautéed Collards

30 min

Lentil and Spinach Soup with Turmeric

35 min

Salmon, Quinoa and Cucumber Bowl

25 min

General wellness information, not medical advice. See a health professional about persistent symptoms.