How do you handle meal planning or prepping to make healthy eating more convenient during a hectic week? What's your best time-saving tip?

I handle meal planning by keeping it simple—I rotate a few core meals each week instead of reinventing the wheel. On Sundays, I prep basics like roasted vegetables, a grain, and a protein so I can mix and match quickly during the week. My best time-saving tip is to double-batch whenever possible; if I'm already cooking, I make enough for two meals so lunch or dinner the next day is effortless. I also keep grab-and-go staples on hand—things like pre-washed greens, hard-boiled eggs, or frozen fruit for smoothies—so healthy choices are always the easiest ones. The less decision-making involved, the more consistent I stay, even when life gets busy.

The easiest way I've found to make healthy eating more convenient during a hectic week is to wash, cut and dry my vegetables (usually romaine, broccoli, carrots and cucumbers) plus open, drain, rinse and store a can of some type of bean (garbanzo, black or cannellini) while I'm simultaneously cooking a double batch of quinoa or other grain for the week. My best time-saving tip is to either buy pre-washed baby spinach or buy romaine heads and peel the leaves off of one or two heads, wash and dry them whole. This way I can easily grab it to throw in a bag with other veggies for a snack, make a wrap out of it or just have it ready if I want to make a salad. It stays fresh so much longer than cutting it up. On busy days I find myself grabbing a few romaine leaves and spreading some beans, tuna or peanut butter on them for a snack or as part of a super quick meal.

I focus on batch cooking and meal prepping. On weekends, I set aside a few hours to prepare large portions of versatile staples like grains (quinoa, brown rice), proteins (chicken, tofu), and roasted vegetables. These can be used in a variety of meals throughout the week, which saves both time and effort on busy days. I also plan out meals in advance and store them in individual containers, so I have grab-and-go options ready. This takes away the guesswork when I'm short on time, ensuring I still have a balanced meal without resorting to unhealthy choices. My best time-saving tip: Use simple, versatile ingredients that can be repurposed in multiple meals. For example, grilled chicken can be used in salads, wraps, or stir-fries, and roasted vegetables can be paired with grains or added to omelets. By cooking large batches of these ingredients, I reduce cooking time during the week while still enjoying varied, healthy meals. Another helpful tip is to pre-chop veggies and store them in containers, so they're easy to add to any dish. Meal prepping helps me stay on track with healthy eating even during the busiest weeks.

I handle hectic weeks by making Sunday night my "meal prep ritual." I plan simple, balanced meals for the week—lean proteins, complex carbs, and plenty of vegetables—then batch cook and portion them into containers. This way, I only spend 90 minutes once, instead of scrambling every day. I also keep quick-assembly options like pre-washed salad greens, boiled eggs, and single-serve nut packs on hand for busy moments. My best time-saving tip: "Decide once, cook once, eat many times." By removing the daily decision-making and cooking time, I free up mental bandwidth and make it almost impossible to fall back on unhealthy convenience foods.

As a busy entrepreneur, it is hard to make time to cook my meals. One tip is to pre-cook your proteins/meats for the next 5 days. They are typically the most time consuming. If my chicken, beef, turkey, or fish is already cooked. It only takes a few seconds to put it on a piece of bread, or warm up some vegetables. One of my favorites is ground chicken, beef, and turkey. It is so versatile. You can sprinkle it on a salad, make a quick taco, or add to your favorite bowl. When it comes to speed, pre-packaged foods are your friend. Make sure you read the labels but microwavable rice, microwavable vegetables and potatoes are a good choice. Also it makes it easier to travel with and most come in single servings. 2 minutes to warm up your pre-cooked meat, 90 seconds for rice, and 90 seconds for the vegetables and you have a meal. My tip is to aim for single ingredient items like potatoes, or mixed greens and avoid a lot of packages with sauces. You can always add your own alternatives and spices.

One of the easiest ways to meal prep for the week, is to get out to a local farmers market. I recommend this to patients often, as investing a small amount of time planning, makes it easy to prepare for the whole week. All of the produce at the farmers market is in season, and is the most fresh and local. Buy some fresh baked bread, vegetables, fruit, eggs and fresh meats from the vendors and you are set. It doesn't get more convenient than simple, clean ingredients.

Personally I don't like making all the food of the week and freeze it until the day I'm going to eat it, so what I do is on Sundays I plan a week menu then I portion all my meats, clean my vegetables, and have everything ready so I just cook without wasting time thinking about what I'm going to eat or weighing my portions.