As the name suggests, it’s the concept of preparing separate ingredients, in advance, that you can use during the week depending on your meal plan. Instead of doing the work daily, you do it once or twice a week. It takes some preplanning and a few hours of prep but the results are well worth it.

Thérèse suggests starting with a pot of beans and a pot of grains such as rice millet or quinoa. She prepares mushrooms and always has greens, salad fixings and fruit chopped and ready to go so eating healthy meals becomes super easy.