"Meal prepping" is what all the fitness people on the socials do. They plan out recipes for the week and write out elaborate lists of ingredients. Then they go to the supermarket while their ingredients list is still fresh on their mind --and they go early-- before all the kale is picked over-- and they purchase all of their already planned menu ingredients with a smile and some zeal.

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And then,

Immediately when they get home from the market, they wash and chop and cook their whole weeks' worth of meals and neatly package them all in perfectly reasonable restaurant quality grab and go containers or mason jars or whatever. Then they place  their neatly packed grab and go containers and mason jars in their neatly kept fridge so all they have to do when it's time to eat is-- grab and go. Bleh.

Winter is coming. And when it gets dark earlier, the lazy sets in quicker. To get ahead of the impending "I'll just Door Dash", let's revisit 7 classic meal prepping tips we can just pretend we're going to do so we can't say we didn't at least do some "research".

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7 Classic Meal Prepping Reminders for Busy Bodies This Fall and Winter

Select your meal prep method of choice: This can also be a combination of methods and should be based on your lifestyle and nutrition goals.

Stick to a schedule: Pick one day each week to do your meal planning, shop for groceries and cook.

Pick the right number of meals: Bear in mind your calendar and the restaurant meals you’ve planned for the week.

Select the right recipes: Keep an eye out for variety and preparation methods. When starting out, stick to recipes you already know.

Reduce the time you spend on grocery shopping: Make a grocery list organized by supermarket departments or shop for groceries online.

Spend less time in the kitchen: Choose which meals to cook first based on cook times.

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Store your meals: Use safe cooling methods and appropriate containers. Refrigerate meals you’re planning to eat within 3–4 days, then label and freeze the rest.