Meal prep fails when it's written like a cookbook and not like an operation. So here's the operation: one ninety-minute Sunday session, built on a 2-2-1 framework — two proteins, two fats, one green — that assembles itself all week.
Cook two proteins in bulk, prep two fat components, batch one green. Every meal for six days is then an assembly job, not a cooking job. Sunday: oven and one pan run simultaneously; nothing waits on anything else.
1 — Butter-browned ground beef. Two pounds, broken into crumbles, finished with butter, salt, pepper, and a splash of vinegar off the heat. The workhorse of lunches.
2 — Roast chicken thighs. Six thighs, salt and paprika, 425°F alongside the broccoli you'll batch anyway. Crisp skin, juicy interior, reheats without sulking.
3 — The salmon night (the one you cook fresh). One midweek dinner cooked from raw keeps the week from tasting like a vending machine: salmon fillet in a hot pan, asparagus in the same fat after.
4 — Scramble kits. Eggs cracked into containers with pre-cooked bacon and a pinch of salt. Breakfast becomes a three-minute morning event, not a decision.
Monday through Saturday: scramble kit mornings, ground beef over buttered greens midday, thighs and the batched green at night, salmon Wednesday. Day seven is deliberately unprepped — eat like a person, order what you want, and let the discipline rest. The plan survives because it has a day off.
Systems that run on a Tuesday morning are the PrimeBodyMind obsession — and the practice-side version of that system is PrescribeUSA: one login, one order, one accountable partner.