The five-lunch Sunday
Five lunches cooked in one go on a Sunday afternoon, eaten Monday through Friday, with nothing frozen and nothing wasted.
Each one is a full week written out: what to cook, in what order, where the method usually goes wrong, and how many containers it actually takes. Read the one that matches how you eat rather than the one that sounds most virtuous.
Five lunches cooked in one go on a Sunday afternoon, eaten Monday through Friday, with nothing frozen and nothing wasted.
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.
A fortnight of meals built around fixed compartments instead of a scale, for people who want portions to stop being a daily decision.
Five weeknight dinners for two people, assembled from three cooked components rather than five separate recipes.
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.
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.
If you have never prepped before, start with breakfast and the 3pm gap. It takes forty minutes, involves no cooking, and removes two decisions a day. It is also the plan that survives a bad week, which is the quality that matters most in the first month.
If you already cook on a Sunday and want the routine to stretch further, go to cook once, freeze twice. Everything else on this list is a variation on those two: a different number of people, a different reason, a different set of constraints.
All six use the same containers in different combinations. The kit builder will tell you how many of each a given plan needs at your household size.