Bulk Cooking

Updated February 6, 2026

Bulk Cooking prepares large amounts once so you can portion and reheat quickly.

Plan template

Item	Pattern
Proteins	2–3 options (e.g., chicken, lean beef, tofu) cooked plain
Carbs	2 bases (e.g., rice, potatoes, pasta) measured after cooking
Vegetables	2–3 batches roasted or steamed
Sauces	1–2 lower calorie sauces kept separate
Portioning	Weigh servings into labeled containers for the week

For week-to-week repeatability, pair bulk cooking with meal prep, standardize portions using meal prep containers, and keep inputs tight with a grocery list.