Today marks the one week point of my W30, and so far things are going great. Meal prep last weekend went well enough that I didn't have to cook any food this week, only re-heat, which is a huge time saver for me. I'm still working through that batch of food and have some fresh vegetables and beef that I'll cook tonight, or later this weekend. I've been doing a lot of pre-made salads lately. At the start I was worried that food quality would decline, due to things wilting or becoming soggy in my containers, but actually it's worked out really well.
The major issue I was having was dry broccoli - I can't seem to eat more than a small head w/o something on it. By putting the chopped broccoli and stalk at the bottom of the container with some dressing, I'm able to saturate it well. On top of that goes all the other chopped vegetables & avocado, olives, etc., then lettuce/greens, lid, and in the fridge it goes. The morning of I will grab the container and shake it to mix in the dressing, open the top and add meat and any last minute ideas + more dressing as needed, and toss is in my bag to take to work. Today (Friday) I ate a salad that I made last Sunday, containing radish, cucumber, broccoli, kalamata olives, green pepper, tomato, avocado, chopped kale, baby greens, lettuce, salmon (added this morning), half a sweet potato (added this morning), olive oil, and a touch of balsamic vinegar. Except for the tomatoes having been refrigerated, it was as good as the day I made it. For anybody who's wanting to eat more salads but doesn't want to take the time to chop and mix every day, try making them ahead of time! 2.5qt containers are about right for a meal sized salad for an active adult.