As a full-time freelancer for nearly 15 years and a mom to 4-year-old twins, I've become a master at multitasking, mostly out of necessity. At any given time, I'm juggling around six to eight clients and roughly the same amount of requests for snacks and cuddles — often simultaneously these days, thanks to the 24/7 togetherness of the COVID-19 crisis.
With this in mind, meal prepping always seemed like a logical solution, with its promise of efficiency and potential time and cost savings. But in reality, time (to grocery shop and cook a large portion of food) and desire has always eluded me. Plus, variety is the spice of life, and eating the same thing all week felt a little too "Groundhog Day" for my greedy palate.
Enter the 2020 quarantine, when suddenly I was spending more time in the kitchen than ever before. Maximizing our grocery haul and saving money became a priority. The crisis forced me to finally give meal prepping a try, and when a friend in my "moms of multiples" group suggested the "Cook Once, Eat All Week" cookbook by Cassy Joy Garcia, I was all-in.
Read the original article on Business Insider