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Guillaume's avatar

I was too slow to come here and vote.

My take on meal planning is that it was key to organize my work week until the pandemic knocked in and I left the office. I used to meal prepped four to five lunches on Sunday afternoon, and then I would brought them to the company fridge on Monday. I was fortunate I got a lunch stolen only once in five years. It was mind-relaxing to know that I would not need to think about lunches at work. Should I join a trip to a nearby restaurant, I would simply bring one meal back home, and I would either freeze it, or enjoy it as dinner.

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