Master your meal prep.
. If you're like us, you're always wondered, "Why does her lunch look so much more delicious than mine?" The secret, says, Tilghman, is mixing it up so you're not eating the same chicken-kale-whatever five days in a row.1. Make the base less basic
Grain bowl bases like rice and quinoa are great, but Tilghman likes to switch things up with kasha, sorgum, buckwheat, millet, and mungbeans. She sometimes uses black wild rice for a nice chewiness, soba, or vegetable noodles like zucchini or sweet potato. Try pan-frying rice or combining two types of noodles to keep things interesting. Or add a Tbsp of ghee to your pot of grains for "buttery goodness" .Big-batch a few sauces to change up the flavor profile of each day's meal.
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