Dimelo Reader,
Here is something I’ve been wanting to do for a while: meal planning and prepping.
Now, I know when people talk about meal planning and prepping, what usually comes to mind is a five- or seven-day list of things to eat. That’s not my approach. 🤭 But if that’s something you’re interested in, reply to this email and let me know.
What I want to do instead is give you tools to conquer just two things: the fear of “what’s for dinner,” and the “I hate cooking” mentality. If there is one thing I’ve heard over and over from friends and coworkers, it’s those same two struggles.
These emails are not about counting calories, macros, or portion control. If you lose weight in the process, great — but that’s not my goal or intention.
I want you to learn:
- How to set yourself up for a busy week.
- How to use ingredients wisely to reduce waste.
- Basic techniques to minimize your time in the kitchen.
- How to save money by eating at home more often.
Notice I didn’t mention “kid-friendly,” but I’ll cover some of that too.
Once you know a few basic skills, cooking becomes easier — and you might even start to like it.
Today, I’ll leave you with one actionable tip.
If you don’t like cooking but still have to cook, why not double the recipe so you have leftovers? Leftovers = less time in the kitchen.
Here’s what I mean. Whether you’re making 2 cups of dry rice or 4, the prep and cooking time is essentially the same. You’re already washing the rice, measuring, bringing the pot to a boil, and waiting for it to cook. Making a larger batch doesn’t double your effort.
What it does give you is an extra meal — or at least a head start on the next one. This is one of the easiest ways to reduce how often you need to cook during the week without changing what you eat or how you cook. One extra portion today can save you an entire cooking session tomorrow.🤓
To make this actually work in real life, here’s a simple habit that also helps with portion control — and I’m still practicing this one myself.
When serving dinner, pull out a leftover container, or two, and fill it as if you were serving another person. Lightly cover it, label it, and place it straight into the fridge. Done. Now you either have another night's dinner or tomorrow's lunch.
By the time you finish serving the meal, you don’t have to think about putting away leftovers — they’re already handled. And there’s less risk of overeating since the extra portion(s) is already set aside.
So, your meal prepping and planning tips for the day are:
- Cook enough to save extra portions.
- Portion your meals when serving.
If you give these tips a try, I’d love to hear how they work for you.
Next week, I’ll introduce you to another delicious ingredient.
Hasta entonces!
P.S. If you’re like I once was — a leftover snob — you might like this. Last month I shared a quick tip email about using broth to reheat leftovers and add flavor without watering food down. If you missed it, you can check it out here: 3 Ways to Use Broth Every Day. And if you try it, let me know what you think.
