Sundaymealprep

09/06/2026

A frittata always sounds a little fancy, but it’s really one of the easiest breakfasts to make—and it’s perfect for meal prep, too.

This Mediterranean Spinach Frittata is packed with spinach, scallions, fresh herbs, cottage cheese and feta. I had one serving for breakfast and tucked the other three away for meals later in the week. That’s my kind of cooking: make something delicious once and let it do a little work for you afterward.

Mediterranean Spinach Frittata

6 large eggs
1 cup egg whites
156 g cottage cheese
2 scallions, chopped
Baby spinach
Fresh herbs, chopped
¼ cup crumbled feta
About 1 teaspoon extra-virgin olive oil
Salt and pepper

Preheat the broiler. Whisk together the eggs, egg whites and cottage cheese and season with salt and pepper. Heat the olive oil in an oven-safe skillet, sauté the scallions until softened, then add the spinach and herbs and cook until wilted.

Pour in the egg mixture. As it starts to set, gently pull the cooked edges toward the center. When the eggs are almost set, add the feta, then place the skillet under the broiler until the top is golden and the frittata is completely set.

Loosen the edges, cut into four servings and enjoy.

Would you eat this for breakfast only, or are you like me and perfectly happy having a frittata for lunch or dinner, too?

09/06/2026

Mediterranean food is one of my favorite reminders that good food doesn’t have to be complicated. 🍅🫒 Fresh tomatoes, cucumber, herbs, citrus, a little feta, good olive oil—and suddenly you have something colorful, satisfying, and full of flavor.

That’s really the beauty of Mediterranean-style cooking: simple ingredients, prepared simply, and allowed to taste like themselves. No complicated recipe required.

09/06/2026

First meal in South Korea 🇰🇷 and what a way to start.

The table began filling up with all the little side dishes and pickled vegetables, and then came the main event—Korean BBQ cooked right at the table over charcoal. Beef, beef tongue, ribs…one thing was more delicious than the next.

And judging by those empty plates at the end, I’d say we did just fine. 😂

One of my favorite things about traveling is experiencing how people eat—not just the food itself, but the whole meal around it. This one was such a fun introduction to Korea.

09/04/2026

Meal prep doesn’t have to mean eating out of a container all week. 🙌

Yes, fully prepped meals are incredibly convenient when you need something completely ready to grab and go.

But another great approach is simply prepping the building blocks.

Cook a batch of chicken, ground beef, steak, shrimp — whatever proteins you enjoy — and use them throughout the week for:

🥗 salads
🥣 soups
🌮 tacos
🍚 grain bowls
🍝 pasta
🥙 wraps and sandwiches

You still get the convenience of meal prep without locking yourself into the exact same meal every day.

Prep once. Mix it up all week.

09/04/2026

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09/04/2026

If you want a variety of healthy meals but don’t want to cook from scratch every night, this is one of the easiest ways to do it.

I don’t always meal prep by making a bunch of finished meals. A lot of the time, I just prep a few versatile components and use them in different ways throughout the week.

For this example, I’d cook two chicken breasts and a sheet pan of roasted vegetables on Saturday.

Here’s how that can play out:

• Saturday dinner: chicken + roasted vegetables
• Monday dinner: fish + some of the leftover roasted vegetables
• Tuesday dinner: quick chicken tacos
• Wednesday lunch: salad with chicken
• Thursday dinner: grain bowl with quinoa or rice, roasted vegetables, and chicken

That’s the kind of meal prep I love most — less repetitive, less wasteful, and much more realistic for real life.

Save this if you want meal prep to feel easier without eating the same thing every day.

09/03/2026

This is my kind of meal prep: simple, fresh, high in protein, and ready in about 10 minutes. 🍤🥑🍋

The secret is really just cooking the shrimp properly. Bring a pot of well-salted water to a boil, then lower it to a gentle simmer before adding the shrimp. Cook just until they turn pink and opaque and curl into a loose “C” — usually about 2–3 minutes, depending on size. Immediately transfer them to an ice bath to stop the cooking. That little step keeps them tender and juicy instead of rubbery.

For the salad, I piled the chilled shrimp over mixed greens with avocado, colorful tomatoes, scallions, cilantro and a few Kalamata olives. Finish with plenty of fresh lemon, a drizzle of good extra virgin olive oil, salt and freshly cracked pepper.

No complicated dressing. No long ingredient list. Just really good ingredients doing what they do best. And this is an easy one to prep ahead for lunch — keep the shrimp chilled and add the avocado and dressing when you’re ready to eat.

09/02/2026

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09/02/2026

Healthy cooking doesn’t have to be complicated. 💚

Sometimes it’s just fresh ingredients, simple techniques and meals you actually look forward to eating.

That’s always the goal here: real food, practical cooking and recipes that fit into real life.