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