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Save time and money and nerves.
Take 2h on weekends and cook ahead:
Carbohydrate source: Pasta, rice, potatoes, sweet potatoes,…
Proteinsource: smoked tofu, eggs, chicken, lentils, chickpeas,…
Vegetables: carrots, cauliflower, broccoli, fennel, squash…,
Pack everything in airtight glass containers and keep it in the refrigerator.
That way, during the week, all you have to do is assemble your ingredients from the individual components as you like and compose your meals.
It also helps to throw away less food and to go through your supplies again.
