Batch cooking literally means "cooking in batches": instead of cooking each meal every day, you cook the base of several days in a single session. It is the difference between improvising while hungry (bad) and opening the fridge to find everything sorted (good).
A 2-hour session plan
- Minute 0: turn the oven on. Tray of vegetables (courgette, pepper, broccoli) and protein (chicken, salmon) to roast
- Minute 5: start cooking brown rice and a legume (or use a tin)
- Minute 20: sauté or cook a second protein in the pan
- Minute 40: blitz a vegetable soup with whatever you have
- Minutes 60-90: everything done, let cool and divide into containers
- Result: bases to assemble 8-10 different meals
What keeps and what does not
| Preparation | Fridge | Freezer |
|---|---|---|
| Legumes and stews | 3-4 days | Yes, perfect |
| Cooked rice / quinoa | 3-4 days | Yes |
| Cooked chicken / meat | 3-4 days | Yes |
| Roasted vegetables | 3-4 days | So-so |
| Salads and leafy greens | 1-2 days | No |
| Cut avocado | Same day | No |
Photograph your containers with Renzy when you prep them and you will have the calories and macros for every portion ready for the whole week — no need to weigh anything again.
Scan your food with a photo. Calories, macros and micronutrients in 3 seconds.
Batch cooking is the habit that makes healthy eating most sustainable. Spend two hours on Sunday, log your preps with Renzy, and forget about improvising while hungry for the rest of the week.
Renzy calculates all of this for you
Scan your food with a photo. Calories, macros and micronutrients in 3 seconds.
