Starting my first full-time job as an entry-level accountant was exciting but overwhelming. Long hours, endless spreadsheets, and strict deadlines quickly became my daily routine. By the end of each workday, I was too drained to think about cooking, let alone making healthy choices.
That’s when I decided to take control of my eating habits by committing to weekly meal prep every Sunday. It wasn’t easy at first, but over time, it became a routine that not only saved me time and money but also improved my energy and focus at work.
In the first few months of my job, my eating habits were terrible. Breakfast was usually skipped, lunch was whatever fast food I could grab near the office, and dinner was often buying buka or Indomie (noodles). I felt sluggish, unfocused, and my wallet was suffering from all the eating out.
One Sunday evening, after buying from buka for the third time that week, I stared at my empty fridge and thought, There has to be a better way. That’s when I decided to try meal prepping.
I had no clue where to start, but I knew I needed simple, nutritious meals that could fuel me through long workdays. I spent that Saturday night scrolling through meal prep videos and blogs, looking for beginner-friendly ideas.
My goals were straightforward:
- Save time during the workweek
- Eat healthier without complicated recipes
- Stick to a budget
I settled on three meals:
- Breakfast: Overnight oats/tea with bread and fruit
- Lunch: Grilled beef with swallow and Egusi soup
- Dinner: Moimoi with Jollof rice
Simple. Balanced. Manageable.
Sunday morning, I made a shopping list and hit the grocery store. I bought all the basics: chicken, ground turkey, veggies, oats, and spices.
Back in the kitchen, I quickly realized I had underestimated the effort. Pots boiling, the oven beeping, cutting boards cluttered—it felt like a restaurant kitchen during rush hour. It took me nearly four hours to prep everything.
But when I finally saw my fridge filled with neatly packed meals, I felt accomplished. I was ready for the week ahead.
How Meal Prep Changed My Week
That Monday morning, instead of rushing out the door with an empty stomach, I grabbed a jar of overnight oats and a pre-packed lunch. By lunchtime, while others debated where to order from, I was already enjoying my grilled beef and Jollof rice.
Throughout the week, I noticed:
- More Energy: Eating balanced meals gave me consistent energy, especially during the 3 PM slump.
- Better Focus: No sugar crashes from fast food meant I could concentrate better on complex tasks.
- Less Stress: Knowing my meals were ready saved me the mental load of deciding what to eat.
- Money Saved: I cut my weekly food expenses by nearly half.
By week two, I knew I had to make some changes to make the process easier.
- Batch Cooking: I started using a slow cooker for the rice and baking beef in bulk.
- Simple Snacks: I prepped snacks like boiled eggs, sandwiches, and popcorn to avoid vending machine temptations.
- Flavor Variety: Eating the same thing every day got boring, so I experimented with different meals.
I also cut my prep time down to about two hours by being more organized—chopping veggies while proteins cooked, using fewer dishes, and sticking to simple recipes.
Looking back, starting meal prep was one of the best decisions I made as an entry-level accountant. It helped me save money, boosted my energy, and gave me a sense of control over my hectic work life.
To anyone feeling overwhelmed with their schedule and struggling to eat well, my advice is simple: start small. Prep one meal a day or focus on just lunches. Over time, it becomes second nature.
Now, every Sunday, as I pack my meals for the week, I feel ready to take on whatever challenges the office throws my way.
