I meal-prepped for 30 days. Not the Pinterest version with matching Tupperware and color-coded labels. The real version. Sunday afternoon. Two hours. A bunch of containers. Some things worked. Some things didn’t. The chicken? Still good by Wednesday. The roasted broccoli? Mush by Tuesday. The grain bowl? Surprisingly solid. Here’s what I learned: prep proteins and grains. Don’t prep dressings or delicate veggies. And always make one thing you’re genuinely excited to eat. The Framework That Never Fails I don’t need a recipe half the time. I use a formula: Protein + Vegetable + Grain + Sauce Monday: chicken + broccoli + rice + teriyaki. Tuesday: tofu + bell peppers…