7 quick meal prepping tricks that have simplified my cooking

Small habits that save time, reduce stress, and make weekday cooking easier.

Welcome to Extra Greens, the English version of my Romanian monthly newsletter. This is a space where I share simple ideas around food, wellbeing, style, home organization, and the small habits that make everyday life easier. To start, here are the seven meal-prepping tricks I do every week, without exception. They save time, protect my mental energy, and make it much easier to cook things I’d otherwise skip because the prep would feel like too much work.

I’m not sure if you’ve come across the concept of “proximity” in the world of nutrition and weight loss, but the logic behind it is both simple and intuitive: people will primarily eat whatever is closest to them. If there is a packet of biscuits sitting on your desk or in your drawer, you aren’t going to get up to fetch an apple from the fruit bowl. Conversely, if you have pre-washed, ready-to-eat fruit in the fridge, you’re far more likely to reach for it. This is exactly why, if you want to skip the junk food, the first step is to get it out of the house (and no, not even in a “special drawer”). I don’t know if it’s a lack of time or just pure laziness, but after observing my own habits for a while, I’ve realised this principle definitely applies to me.

When I started living and eating healthily, proximity was one of the rules I began to exploit heavily. I often receive comments asking how I manage to eat such a varied, colourful diet. This is a big part of the answer: by having healthy ingredients nearby and ready for action, I’m not only more likely to use them, but I also have the confidence to tackle more complex recipes, knowing half the prep is already done.

Today, I want to share seven hacks I use every single week, without fail, to ensure I have everything at my fingertips to make healthy choices. I sacrifice maybe half an hour at the weekend, but the benefits are huge.

Lemon juice in a jar

Lemon juice is perhaps the most used ingredient in my kitchen. I use it daily for everything: in my tea each morning, in salads throughout the day, added to soups and stews to brighten the flavours, or simply squeezed over fish or into my drinking water. Every week, I buy six to eight lemons, juice them, and keep the liquid in a recycled glass jar in the fridge. It keeps perfectly all week.

Chopped parsley

I discovered this trick recently, and it works so well I can’t believe I haven’t been doing it forever. Each week, I buy a large bunch of parsley, wash it thoroughly, and let it dry completely (usually overnight). Then, I chop it finely and store it in a glass jar (Weck is perfect!). If the lid is airtight, I suggest leaving it slightly loose. It stays fresh all week and has endless uses: most often in my morning omelette, but also in salads and almost any cooked dish. I effectively pull out this jar at every meal and sprinkle a bit of “magic dust” over my food. This trick works with just about any herb, really.

Pre-washed salad

We all want to eat more greens, but if we’re starving and the lettuce isn’t washed, we’re much more likely to just grab a slice of bread. I always keep washed salad in the fridge. I’ve tried many methods, but these two are the most fuss-free:

1. Washed, dried, and kept right in the salad spinner in the fridge.

2. Washed, dried, and placed in a ziplock bag lined with kitchen paper. Keep the bag slightly open to let it breathe. If you have ready-to-eat leaves and your jar of lemon juice, it takes exactly one minute to add salt, pepper, and olive oil for a healthy meal.

Frozen Mirepoix

What is a mirepoix? It’s a mixture of equal parts onion, carrot, and celery. It’s essential because it serves as a wonderful base for almost any dish, and having it ready-to-go slashes your cooking time. I prep this in a food processor about once a fortnight. Since getting my Magimix, meal prep has become a genuine pleasure. I peel the veg, blitz them in ten seconds, and then portion them into either vacuum-sealed glass containers or ziplock bags to freeze. When I’m cooking, I just grab a bag and the base is ready.

Frozen herbs

This isn’t a new concept, but I use them so often I have to mention them. I always have dill—washed, dried, and chopped—in a plastic tub in the freezer. I honestly think I’d be lost without it, any Romanian in their right mind would. I do the same with parsley or lovage when I can find it here in Belgium. I’ve also had great success freezing chopped basil mixed with olive oil in ice cube trays. It’s a brilliant way to add a fresh burst to your cooking.

Grated cheese

Yes, you can buy pre-grated cheese, but it never feels quite as fresh and often contains anti-caking agents. I prepare my own using the processor: Emmental, Parmesan, or Grana Padano. I keep it in the fridge in a jar with a tight lid. If I have a large amount, I freeze half; it thaws and keeps beautifully. We use hard grated cheese constantly—in omelettes, for the boys’ pasta, or over roasted vegetables.

Pomegranate in a jar

Pomegranate is my great love. My son eats the seeds straight from the jar with a spoon, so I always buy them in bulk. They are incredibly healthy, and I put them in every salad, over eggs, or on top of hot dishes just to add freshness and colour. It instantly elevates the look and taste of any meal. Once you learn to de-seed them quickly, it’s child’s play to keep a jar of seeds in the fridge. (Pro tip: use a sturdy metal spoon or a ladle to tap the seeds out—you’ll be done in ten seconds).

So, there are my tips for today. If you want to make your life easier and your meals healthier, these habits are a great place to start. If you have any ingenious ideas of your own, please leave them in the comments and if you want to get more posts like this, don’t forget to…

… and see you soon!