BY ALIZA ABARBANEL
Bon Appetit Magazine
PHOTO BY ALEX LAU, STYLING BY SUE LI
Most of us believe there are two types of people in this world: those who meal prep, and those who can't be bothered. I see a third group: the meal prep curious, aka potential meal prep converts who understand the benefits but just can't seem to get organized.
To be fair, meal prep doesn’t just happen. It requires a little bit of foresight, at least some planning, and a decent chunk of prep time. But, in fall, meal prep comes together like magic. Root vegetables are made to be roasted in batches. Hearty kale stands up to salad dressings for days without getting soggy. And, really, have you ever actually seen an applego bad in the fridge?
In other words, fall is a great time to get into meal prepping. Your produce will last longer, your pre-made meals will taste good all week, and the rewards (time and money saved, delicious meals at the ready) are high. Overwhelmed with the abundance of sturdy seasonal produce? Here are some tips to get you started, both from (Bon Appetite Magazine) staffers and from wellness bloggers who meal prep like it’s their job—because it is.
When in doubt, make soup