Kritika Handa
Prepare large batches of quinoa, rice, or lentils to use throughout the week in various meals.
Pre-chop veggies like bell peppers, carrots, and cucumbers for quick salads and stir-fries.
Cook one-pot meals like soups, stews, or curries that can be stored and reheated easily.
Portion out snacks like nuts, fruits, or protein bars in containers for easy access during the day.
Layer salad ingredients in mason jars for fresh, ready-to-eat salads without the mess.
Grill or bake chicken, tofu, or fish in bulk and store in the fridge for multiple meals.
Prepare and freeze portions of soups, casseroles, or pasta dishes for busy nights when you’re short on time.