u/Slight-Trip-3012

This week I mainly prepped veggies, and also some hardboiled eggs to use in deviled eggs, or just as a snack throughout the week. I always prep ingredients, not whole meals, so I have some flexibility throughout the week. For instance, I have two meals with spinach planned, and one with broccoli. But which option I'll have with my sausages, my tteokbokki or rice bowl, I'll decide on the day, and I'll season accordingly. I can also still change whether I want rice, or switch it to glass noodles, rice noodles, grains, etc. I also have different pickled and fermented items to choose as a side. It's the perfect mix for me between having things ready so I can have a meal on the table in a few minutes, while still having a different meal every day, and not being locked in to what I thought I would be in the mood for days earlier.

I prep components, not whole meals, so I still have some flexibility, while being able to have lunch or dinner on the table in minutes. This week, in addition to cutting all my vegetables, I also made a batch of birria beef, that I'll use for several meals. I'm having broccoli for a side for two meals this week, but for other meals, I haven't settled on a side yet. I have romanesco in the fridge, peas, edamame and spinach in the freezer, and canned corn in the pantry if I want to make a corn salsa. I'll decide on the day what I'm in the mood for most.

Strawberry, yogurt, rolled oats and protein powder