Here's some food prep tips from someone who does it right. Thanks for sharing, Gretchen!
1. Variety is NOT the spice of life. Choose a few options that you rotate through. Makes planning and prepping more efficient. I have 8-9 “seasonal” meals that I rotate for dinners for a few months at a time
2. Prep once, cook all week. E.g. if you know you’ll need peppers for your stir fry, salads, chili etc wash and cut them in one day and put them in a separate container so when it’s time to cook, it’s one less step.
3. Plan ahead! Pick one day to plan meals for the week and try to only shop once for the week. Cuts down on urge to pick up something unhealthy on the way home and decreases spending at the store!
Here are some before: after pics for smoothies prep (we use them for breakfast and lunch)