Man I want a WFH job. That sounds cozy.
Also meal prep is surprisingly brain dead. You need to think about less of it as “what do I want to eat today.” And more like what can I tolerate for a week straight if not a month. Obviously you don’t batch cook, a majority of my dishes are pre marinades and just me setting time out. With the exception of pasta dishes where I’m like “yeah no I really have to make this as a nuke friendly dish.”
It also depends on your activity levels. You have to realize that I’m in the gym like 6-7 days a week, so my activity levels usually call for my meals to be more macro friendly than usual.
Pic rel - marinading chicken breast on Mediterranean style, with home made ranch made from Greek yogurt, powdered ranch, some water, lemon juice, olive oil, black pepper and some dill.
