I knew I had to stop obsessing over the contents of my fridge.
At the end of my first week living alone, I became convinced I was going to starve. I didn't cook much, but I had come to expect scrambled eggs in the morning before class. It was 11 p.m. and my fridge was bare except for some candy corn I had bought long before Halloween. I panicked, plotting to get an early start to go to the grocery store or swing by a coffee shop, but found myself fretting again at the thought of waking up late or missing the bus.
For a while, meal prepping worked exactly as it was supposed to. With breakfast ready in the mornings, I could get to my classes on time, and I'd look forward to coming home for a ready-made and healthful dinner. I didn’t even mind the repetitiveness of eatingBut I often underestimated how hungry I would be on a day of work and classes. I would eat my preallocated lunch and my snack, but be starving long before dinner time.
I didn't cease meal prepping entirely, especially for lunches on busy workdays. But I did make some changes, including budgeting for takeout. Once I started building loose menus for the week based on what was in season and on sale, grocery shopping came more naturally. I also learned to always have on hand the ingredients I needed for a few simple meals like pesto pasta. Because I know they’re such a staple for me, I also always pick up a dozen eggs whenever I go to the store.
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