Dedicate one or two hours every weekend to bulk cooking, and you'll be happy you did! Make double batches of meals and freeze for breakfasts, lunches, or dinners. Make sure you have plenty of colorful veggies and good, quality protein sources such as fish, beef, or chicken.
Chop up veggies, make salads, and cook some quinoa or sweet potatoes. Store in containers in the fridge. Having large containers full of precut veggies and salads in the fridge will help give you multiple quick dinner and lunch options. This is a big step toward a healthy week of eating! (Want more tips to cook once and eat healthy all week? Start here.)