Part 3/8:
Once the planning is complete, I transition to meal prep. Historically, I’ve avoided traditional meal prep methods that require cooking in bulk and eating the same meal repeatedly. Instead, I focus on prepping versatile components, such as sauces, grains, and flavor bases, which I can easily use throughout the week.
For example, I prepare a sofrito base composed of chopped aromatics and spices that form the backbone of many Latin American dishes. Alongside this, I create quick-pickled shallots for a zesty flair, a creamy cilantro crema essentially serving as an "everything sauce," and smoky pepitas for texture. Finally, I chop cabbage and carrots to ensure I include vegetables in various meals.