15 Meal Prep Tips I Wish I’d Known Earlier

Block off time for it

Treat your meal prep like an appointment. Put it in your calendar, get help with the kids, let your partner know. Even one solid hour of prep can totally change your week.

Stick to familiar ingredients at first

When you’re new to meal prepping, keep it simple. Use ingredients you already know and love. Save the experimental recipes for when you have extra time and want to have fun in the kitchen.

Take a course or follow a structure

If you feel overwhelmed, getting a clear system in place helps so much. Try a meal prep course or check out my 8-step rundown of how I structure my prep sessions to find your rhythm. Or even better, find your own meal prep formula.

Keep a trash bowl + cleaning cloth nearby

I picked up this tip from a professional chef: keeping a small bowl for scraps on your counter and a damp cloth nearby cuts down on mess big time. It keeps your workspace tidy and makes cleanup easier.

Invest in a good knife (and a sharpener)

Meal prep usually means lots of chopping. A sharp knife makes the process faster, safer, and so much more enjoyable.

My favorite ones are chef’s knives with a straight edge (Santoku-style knives), which give you more control and feel super sturdy.

And for my girlies overwhelmed by knife sharpeners (I never knew how to use them either!), get yourself a pull-through knife sharpener. It's foolproof and finger-cutting safe!

Use a food chopper for quick wins

You don’t need to finely dice every onion, celery, or carrot by hand. A 2- or 3-cup electric food chopper with an S-blade is perfect for one-pot meals like a bolognese or chili.

A vegetable dicer can also be super handy if you're making lots of salads (especially in summer). I rarely use mine outside of meal prep, but it’s a time-saver when cooking large quantities.

Take advantage of pre-cut produce

Think shredded cabbage, sliced mushrooms, and pre-washed greens! These shortcuts save so much time and still help you get healthy meals on the table.

I used to think shortcuts meant compromising on quality, but they don’t have to. You can still find high-quality (even organic!) prepped produce that gets the job done.

Freeze onions and garlic

Chop onions and freeze them in zip-top bags or buy them frozen from the store. Same goes for garlic: freeze minced garlic or garlic paste in an ice cube tray for easy access. Future you will thank you 🙌

Organize your pantry staples

Clear containers (like these cubes) make it easy to see what grains, legumes, and proteins you already have.

It's so much easier to spot what you haven’t used in a while and add it to next week's meal plan instead of letting it hide out at the back of a cabinet.

By rotating through various ingredients you add more variety to your meals and use up what's in your pantry.

Stock up on essentials

Buy pantry staples you use weekly in bulk, like rice, quinoa, canned tomatoes, coconut milk, olive oil, and spices. It makes grocery shopping quicker and saves money. Want the full list? Grab my free plant-based pantry checklist.

Spices are your best friend

Make similar base meals taste totally different with spice blends. Think: garam masala for Indian-inspired dishes, ras el hanout for Moroccan stews, Italian herbs for Mediterranean vibes, or a classic curry powder.

Don’t stress about mixing your own. Just having a few good store-bought spice blends on hand can be a total game-changer.

Sauces and dressings = flavor boosters

Never underestimate how much a good sauce can upgrade a meal. Prep a couple per week to keep things fresh and exciting. Need ideas? Check out my sauces and dressings.

Add toppings last

Some toppings like fresh avocado are best added just before serving to keep them from browning or going mushy. If possible, store dressings separately too.

Crunchy toppings like nuts, seeds, and fresh herbs can usually be added in advance or right before serving to keep everything vibrant and delicious.

Always think of an alternate way to serve a dish

Serve chili over rice one day and as tacos the next. Use grain bowl components in wraps. Serve vegan bolognese over spaghetti or a baked sweet potato.

Keep staples like tortillas, rice cakes, and pre-cooked grains (e.g., quinoa or rice packets) on hand. They’ll become your best friend when you don’t want to cook every single side from scratch.