Hi Reader!
Welcome back to Sunday Dinner Club, where I pull back the curtain a little more each week so eating well actually feels doable.
This week? I'm showing you exactly what's in my fridge. Always. Every single week.
Because here's the thing... I don't meal prep by following a rigid plan. I just make sure the right things are always there. When your fridge is stocked with good staples, eating well stops being a decision you have to make every day. It just happens.
So let me walk you through my list. ๐
๐ฅฉ Proteins Chicken thighs, fish, shrimp, canned tuna, rotisserie chicken, and a batch of hard-boiled eggs. That's it. That covers almost every meal. You can pick one of these or all of these, use what you actually like and will eat.
๐ Starches Japanese yams, sweet potatoes, and carrots, baked or boiled on Sunday and ready to go all week.
๐ฅฌ Produce Leafy greens, fresh fruit, and whatever veggies I'm feeling that week. One important thing I've learned: don't wash your fruit and veggies until right before you eat them. The extra moisture from washing actually makes them go bad faster. Store them dry, clean them when you need them. Game changer.
๐ซ Freezer Frozen blueberries and dark chocolate. For snacks. No further explanation needed.
๐ซ The secret weapon: my Ladolemono My Greek olive oil and lemon sauce lives in my fridge at all times. I drench my chicken, shrimp, and fish in it before grilling and it does ALL the heavy lifting โ bright, bold, Mediterranean flavor in about 5 seconds. If you don't have a jar of this made, that's your first task this Sunday.
Here's how I actually use all of this ๐
1. Proteins for the week in one go I take my chicken thighs, shrimp, and fish, put them into glass containers, drench them in Ladolemono, and grill them all at once. Done. Protein handled for the entire week.
Try it on: Za'atar Chicken or the Shrimp Bowlโ
2. Bake your starches once Sweet potatoes and yams go in the oven on Sunday. They reheat beautifully and pair with literally everything...bowls, wraps, snacks, sides.
3. Pre-make your salads My Greek Yogurt Chicken Salad and Tuna Dip come together in minutes using the proteins you already prepped. Eat them as a lettuce wrap, stuffed in a traditional wrap, or as a dip with veggies and chips. Lunch, sorted.
4. Boil your eggs Hard-boiled eggs = the most underrated prep move. Grab one as a snack, chop them into egg salad, or throw them in a bowl. Zero effort, huge payoff.
5. Greek yogurt = everywhere On bowls, in sauces, as a base for dressings, my Greek Yogurt Ranch is one I always have ready. It goes on everything and takes 5 minutes to make.
At the end of the day, none of this is complicated. It's just about having good ingredients ready so that when you open the fridge at 5pm on a Tuesday, the answer is already there.
No excuses. No sad lunches. Just really good food that actually fits your life. ๐
๐ฅ Cooking Tip (This Is Gold)
Build your week around components, not recipes. When you have grilled protein, a starch, and some greens ready, you don't need a recipe โ you just need to assemble. That's the whole game!
What's the one staple you always have in your fridge? Hit reply and tell me โ I'm genuinely curious what your version of this list looks like. ๐
See you next Saturday!
P.S. If you make the Ladolemono and it doesn't immediately become a permanent fixture in your fridge, I'll be shocked. Just saying. ๐
