Borosilicate glass · oven to freezer 17 sets in the range 93,969 ratings across the lines
Meal prep, kept simple

Start with the week, not with the container.

We make borosilicate glass dishes and bulk plastic boxes for people who cook once and eat the results for days. This site is arranged around six ways of doing that, with the containers that suit each one.

Pick a prep plan Work out what you need
4.5average across the ranges
93,969ratings across the range
17sets and bundles
$9.99entry price
A divided glass dish of salmon, rice and greens on a desk
A cooler bag packed with glass meal prep dishes
A stack of two compartment glass dishes filled with prepared food
Six prep plans

Every plan is a week, written out

Not recipes. Timings, the order things go into the oven, the point at which the method usually fails, and the containers that particular week needs. Pick the one that matches your Sunday.

One person, weekday lunches

The five-lunch Sunday

Five lunches cooked in one go on a Sunday afternoon, eaten Monday through Friday, with nothing frozen and nothing wasted.

5 meals90 min in the kitchen5 dishes
One cook, two weeks of dinners

Cook once, freeze twice

One long cooking session that fills a fortnight. Half goes in the fridge for this week, half goes flat into the freezer for the week after.

10 meals2 hours in the kitchen10 dishes
Anyone counting, for a month

The portion reset

A fortnight of meals built around fixed compartments instead of a scale, for people who want portions to stop being a daily decision.

10 meals75 min in the kitchen5 dishes
A household of two

Dinner for two, five nights

Five weeknight dinners for two people, assembled from three cooked components rather than five separate recipes.

10 meals2h 15 in the kitchen10 dishes
Mornings, and the afternoon dip

Breakfast and the 3pm gap

Forty minutes on a Sunday that removes two decisions a day: what to eat at seven in the morning and what to eat at three in the afternoon.

10 meals40 min in the kitchen20 dishes
Cooking for someone else

The handover week

Food cooked for a parent, a new baby, a sick friend or a neighbour. The containers are not meant to come back, and that changes every decision.

12 meals2 hours in the kitchen24 dishes
Kit builder

How many dishes is a week, actually?

Most people buy one five pack, discover it covers four days rather than five, and buy a second one two months later. The arithmetic is not complicated, it is just easy to get wrong at the shelf.

Tell the builder how many meals you carry, for how many people, and whether anything goes in the freezer. It works out the number of dishes, adds the spare that keeps a wash day from stopping the week, and says which sets get you there.

Open the kit builder

5
2
12 glass dishes
10 portions a week, plus 2 spare so a wash day never stops the week.
  • About 3 five-packs, or 2 eight-packs if you would rather buy once.
Two materials

Glass for the food that comes home. Plastic for the food that does not.

That is the whole division, and almost every question about which set to buy answers itself once you decide which side of it a given meal falls on.

Bought by the dozen

See all 17 sets

In use

What a prepped week looks like

Kitchen counters, cooler bags, desks and fridge shelves. These are our own photographs of the range, and they are here because a container is hard to judge from a pack shot alone.

Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Prep Naturals containers in use
Why these

Seven things worth knowing before you buy any of it

Oven to freezer, one dish

Borosilicate glass takes the swing from a hot oven to a cold fridge without the thermal shock that cracks ordinary soda lime glass. In practice that means the tray you roast in is the tray you eat from, and the washing up halves.

Four locking clips, one gasket

The lids clip at four points onto a silicone gasket. That is what holds a dressing in a bag on its side. It is also the part that wears first, so the guides here tell you how to look after it rather than pretending it lasts forever.

Portions built into the shape

A divided dish makes the portion decision once, at the shop, instead of every evening at the fridge. Three bays hold roughly a cup of grain, a palm of protein and two handfuls of vegetables, because that is what fits.

Bulk plastic for the food that leaves

Some meals come home and some do not. Boxes bought fifty at a time are cheap enough that handing one to a colleague, a neighbour or a freezer for six months is not a decision you have to weigh.

Stacks that actually stack

Straight walls and a recessed lid mean a full fridge shelf holds four dishes rather than three at an angle. It sounds like a small thing until you have tried to fit a week of lunches around a milk bottle.

Written by people who eat the food

The plans on this site have timings because somebody stood in a kitchen and watched the clock. Where a method has a failure mode, it is written down. Nothing here claims a container will make you cook more than you want to.

One catalogue, honestly priced

Prices here are the figures from our last update, and they move between updates. Where a set is unpriced in the current update we say so rather than quietly dropping it, because a range with holes in it is more useful than a range that pretends.

The library

The reference half of the site

Five pages of the things people actually search for after they have bought a set: how long a cooked meal keeps, what borosilicate glass will and will not survive, what the plastic is made of, and how to reheat without ruining the texture.

They are written to be looked up rather than read through, so every one of them opens with the answer.

How long it keepsFridge and freezer times for the things a prep week actually contains. Borosilicate glassWhat the material does, and the two ways people break it anyway. Plastic and safetyPolypropylene, BPA, and what a microwave does and does not do to it. Reheating without ruining itWhy the lid comes off, and the order to warm a packed dish in. Care, lids and gasketsThe part that wears out first, and how to make it last longer.

Sunday is ninety minutes. The rest of the week is a button on a microwave.

Start with the plan that matches how you eat, or open the builder and find out what a week of your meals actually needs in dishes.

Read the prep plans Browse the range