How I Meal Prep as a Food Stylist (Without Losing My Mind or My Appetite)
It started on a Thursday morning at 7:02 a.m., when I opened the fridge and found half a cucumber, one lonely boiled egg, and three containers I was too afraid to open. My daughter was asking for her water bottle, my husband was looking for clean socks, and I was silently calculating how long it would take to roast sweet potatoes from scratch. Again.
As a food stylist, people assume I live in a perfectly curated kitchen, where glass jars are alphabetized and every meal looks ready for a cookbook shoot. The truth? I’m just like every other mom trying to balance work deadlines, a house full of hungry people, and my own hunger for something more than just leftover mac and cheese.
Meal prep saved me—but not the way I used to do it. Gone are the days of color-coded containers filled with grilled chicken and dry quinoa. What works for me now is intuitive, flexible, and focused on food that looks good, tastes amazing, and actually fits our real-life rhythm.
So this isn’t just a post about what I cook for the week. It’s how I prep with heart, flavor, and a little bit of sanity left over.
What Meal Prep Means in My World
Meal prep doesn’t mean cooking all day Sunday. It means building a support system for future-me—Monday-me, Friday-at-5-me, and the Jenna who forgot the grocery list at home. I prep like a food stylist who’s also a tired mom:
I need food that reheats well and still looks pretty on a plate. I need options that feel like choices, not punishments. And I need a method that keeps me from throwing away soggy greens and half-eaten yogurt tubes every week.
It’s about making my fridge feel inspiring, not overwhelming. And honestly? It’s about making sure I eat, too.
My Meal Prep Style
I work in categories, not menus. Instead of planning out every dish, I batch prep ingredients I know I can mix and match. This lets me stay creative while keeping the mental load low. Here’s how I break it down:
1. Protein Power
I cook 2 to 3 proteins each week:
- Shredded chicken or slow-roasted thighs
- Ground beef or turkey, seasoned simply
- A plant-based option like lentils, chickpeas, or baked tofu
These anchor meals. They go into tacos, rice bowls, salads, wraps, or even soup.
2. Roasted Veggies
I roast two sheet pans on Sunday afternoon. Carrots, broccoli, cauliflower, squash—whatever’s in season or in my drawer.
A drizzle of olive oil, a sprinkle of garlic powder and thyme, and that’s it. Roasted veggies bring color and depth to everything from omelets to pasta.
3. Grains and Greens
I make one pot of a grain—brown rice, couscous, or farro. I also wash and store hearty greens like kale and romaine in clear bins so they’re ready to grab.
These become the base of bowls or quick sautés. Add an egg, top with nuts or seeds, and you’ve got dinner in seven minutes.
4. Sauces That Save the Day
This is my stylist’s secret. A great sauce can make leftovers feel brand new.
I prep two each week:
- A creamy dressing (tahini, ranch, or yogurt-based)
- A punchy vinaigrette or chili oil
They brighten up everything and make meals feel fresh, not repeated.
Real Life Example: Last Tuesday
Breakfast was leftover rice with sautéed kale, topped with a fried egg and chili oil. Lunch was romaine, roasted squash, lentils, feta, and the tahini dressing. Dinner was chicken tacos with a quick slaw, thanks to prepped chicken and cabbage I shredded while waiting for the kettle to boil.
It wasn’t fancy. But it felt intentional, satisfying, and best of all—no stress. No forgotten ingredients or grocery panic.
My Favorite Containers & Tools
Over the years, I’ve learned that the right tools make prep less of a chore:
- Clear glass containers so I can see what I have
- Mason jars for sauces
- Wide bowls for mixing salads without spills
- A solid sheet pan and a sharp knife
The Unexpected Joys
Meal prep has changed how I feel about feeding my family. Instead of constant scrambling, I get to enjoy the process.
I can stop and chat with my daughter while she snacks on the veggies I pre-cut. I can enjoy a warm lunch between work calls. I can open my fridge and feel possibility instead of pressure.
Food, for me, isn’t just work or fuel—it’s connection. It’s the way I love people. And meal prep, done right, supports that instead of stealing time from it.
Final Thoughts
Some nights, dinner is elegant and perfectly plated. Other times, it’s scrambled eggs with toast while standing at the kitchen counter. Both are valid. Both are real.
Meal prep doesn’t have to mean perfection. It just means creating little moments of peace in the middle of chaos. It’s how I care for my people—and myself.
So tell me, what does your fridge look like today? What would future-you thank you for prepping this week?
