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


Three bays across 34 oz, which is the layout that makes portions decide themselves. Roughly a cup of cooked grain in one, a palm of protein in the second, and whatever vegetables fit in the third. Filled in that order the dish does the measuring for you.
Five three bay dishes: one working week, one layout, no decisions. This is the set the portion reset plan is written around and the most bought configuration in the range.
The body is borosilicate rather than the soda lime glass most cheap storage is pressed from. Borosilicate expands about a third as much when it is heated, so the stress that builds between a hot patch and a cold one stays small enough not to tear the dish apart. In a kitchen that means one dish roasts the food, stores it and reheats it, and the roasting tray you would otherwise wash never comes out of the cupboard.
Four clips and a silicone gasket seal the lid. That is what makes the dish bag-safe rather than just fridge-safe. The lid stays out of the oven, and it comes off or sits loose in a microwave, because steam with nowhere to go is what ends a gasket's useful life.
Five come in the box. Five covers a working week with nothing spare, so most households end up with two sets rather than one. The kit builder on this site does that arithmetic properly.
Five lunches cooked in one go on a Sunday afternoon, eaten Monday through Friday, with nothing frozen and nothing wasted.
A fortnight of meals built around fixed compartments instead of a scale, for people who want portions to stop being a daily decision.



