Meal prepping like a pro: fast, cheap & healthy

When batch cooking, good organization and planning are key! Always start by drawing up a realistic weekly menu. No worries, I've already done this for you. Below you will find inspiration for 4 weeks to start the new school year well. Choose overlap and variation with versatile ingredients that you can use in different recipes. That's better for the wallet and you also avoid waste. Please note, not all dishes are suitable for making in advance: stews, casseroles, woks and gratins are ideal recipes for this!

Also make a weekly plan to plan the cooking and preparations. What does your week look like? For example, you can plan 2 hours on Sunday to prepare for the coming week. If you have less time in the weekend, 1 hour on Sunday is sufficient and another 1 hour in the middle of the week. Depending on your choice of dishes, check what needs to be used first. Animal products (for example: meat and dairy) are best used as soon as possible. If you cook 3 days in advance, it is best to freeze everything.

the worktop, gather all the necessary kitchen utensils in one place, also tidy up the fridge, freezer and pantry. Make a list of everything you still have in the house, super handy! You can store certain foods for a long time, such as coffee, tea, dried herbs, pasta/rice, honey, sugar, water, etc. Have the expiration dates (“preferably use by”) passed? Then you don't have to throw it away immediately. What does the product look like? Smell and taste it first to be completely sure.

Next, make sure you have enough handy storage containers that are ready to use. Choose easy-to-stack and hermetically sealable jars or dishes, preferably in glass. This way you can store all the ingredients safely and retain an optimal taste. Transparent containers are also handy to find everything quickly. Be sure to check whether the containers can also be used in the freezer, dishwasher or microwave.

By storing food better, you also reduce waste! Always let dishes cool down before putting them in the fridge. I wrap leftover fresh herbs in a damp kitchen towel so that they can be used longer. Potatoes, turnips and pumpkins keep best in a cool, dark place.

Make a shopping list for your weekly menu in advance, so you have a clear plan and you only buy what you need. I have already done this for you, download them below and thank me later! Do all the shopping for one week at once and never go to the store hungry.

My tips for budget-proof shopping? Check out the promotions and buy versatile ingredients in bulk. For example, pumpkin, sweet potato, beetroot and courgette are delicious in both sweet and savoury dishes. But you can also easily use them in sauces or pastries. My guilty pleasure: marble cake with chocolate and pumpkin. Seasonal products are cheaper in price and have the best flavour. My weekly menu always contains a lot of vegetables, they are healthy but often also cheaper and keep longer!

Get started in the kitchen with my varied weekly menu. Add some nice music and you're good to go.

Simple dishes require less preparation and are therefore ready faster. This way you can easily make dishes in one pot and that also means less washing up! Think of a meal soup, in the wok or recipes with pasta, noodles, etc. You can also buy certain ingredients ready-made in a can or take them out of the freezer to save time. But you can also cook more raw and pure, without or with less heating. This way you retain maximum nutrients and eat healthier. This rich pumpkin salad is my personal favorite, discover my other budget-friendly recipes!

Cut everything into smaller pieces and use a lid on the pan to speed up your cooking process. Also use the right size of pan and the exact amount of water to cook, so that no energy is wasted and everything is ready faster. For small amounts of hot water, it is better to use the microwave. Also take food out of the fridge or freezer in time, so that it reaches the right temperature faster.

Fight food waste by making something delicious with leftovers in a creative way! Old bread is perfect for baking French toast or bread pudding. I sometimes also make croutons with it for soup or together with leftover cheese you can also use them as a crunchy topping for gratins or salads.

Do you have any vegetables left? Use them in a creamy puree, freshly baked quiche, salad, spreads, dips, soup or as a topping on a pizza. For example, I made this delicious pesto with radish leaves, a must try for an aperitif! You don't always have to peel your vegetables or potatoes, they are super tasty grilled in the oven. You can use the peel to make stock or even make chips. For example, I reuse the peel of ginger to make tea. You can also roast kernels or seeds with extra herbs, delicious!

Did you know that the cooled cooking water of eggs, rice and pasta can give extra nutrition to your plants? It is full of good nutrients!