How to meal prep a week’s worth of dinners in 2 hours
The idea of ‘meal prep’ can be off-putting for some because it might sound like you’re eating the same thing over and over. Sally Obermeder and Maha Corbett want to challenge that notion with their new book, Dinner’s Done. Body+Soul caught up with the pair to find out how more.
Time is a precious thing. We don’t want to spend all our waking moments thinking about what to have for dinner or what we need to shop for, which is why meal prep is so important. But the cliche steamed chicken and broccoli can start to feel pretty dull pretty quickly. And when we’re busy, we want the Holy Trinity of meals: Quick, delicious, and healthy.
Sally Obermeder and Maha Corbett know this, which is why they’ve written a book to challenge everything you think you know about meal prep. No more “what’s for dinner?” questions and nothing bland or boring in these pages, just everything you want from a midweek meal.
Body+Soul: Why is meal prepping so important?
Sally and Maha: It takes the headache out of cooking! All your midweek meals done, in one clean swoop. Not only does meal prepping take the guesswork out of dinner, but it gives you your time back. Something that we know is priceless.
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When did you master meal prepping/get your routine down pat? And what impact did that have on your day-to-day life/eating habits/finances?
We decided that if you’re going to spend hours in the kitchen chopping and prepping food for the week, you may as well come away with dinners that are ready to serve. None of this chopped-but-still-need-to-be-cooked business!
In our daily lives, this gave us back precious time and energy to do more of the things we love. In two fuss-free hours dinner is done – for the week. No more work, work, work, then come home and start sweating it out in the kitchen. Instead, the “what’s for dinner?” question is answered. To open the fridge and see it full of dinners done makes our heart (and bellies) sing !
What are the biggest misconceptions around meal prepping?
Meal prep usually conjures up the idea of eating the same thing over and over again – boring boiled chicken and steamed broccoli every night. Not sure about you guys but that doesn’t excite us one bit.
In Dinner’s Done, we’ve made sure that you’re enjoying a different delicious meal each evening. No repetition of dishes or flavours! The best part is, we show you how to do it without having 10 pots and pans on the go at once. It’s simple, seamless and time savvy.
What’s your favourite kitchen appliance for meal prepping, and why?
Sally: I know this technically isn’t an appliance – but for me, freezer-friendly containers of all different sizes is essential for meal prep. The satisfaction of looking into your fridge and seeing these packed with flavoursome dinners for the week is next to none!
Maha: I couldn’t live without my slow cooker. If I can find a meal that can be made completely in this – it’s a win. All I have to do is pop everything inside and leave it to cook itself! It’s like having your very own sous-chef.
What is your favourite recipe in the book and why?
Sally: I love theAmerican Sticky Ribs on page 94. Filled with sticky-sweet deliciousness this one’s a winner in my house.
Maha: Mine is hands-down the Marrakesh Chicken Tagineon page 98. Such a simple favourite that’s packed with flavour! And on the odd chance that there are any leftovers, then it makes a great lunch for work the next day.
Sally and Maha’s top five ingredients to always have on hand
- Tinned tomatoes
- Sweet potatoes
- Frozen peas
- Mince of any kind – chicken, beef or lamb