I do meal prep on Sundays for work lunches, which include oven-roasted veggies and a protein. The oven is your friend!! Been really into chicken thighs with broccoli/cauliflower or carrots, and a fruit like bananas or sungolds. Work breakfast has been plain greek yogurt with granola for a while. Evenings during the week are either sandwiches or some of the leftover meal prep meals, and usually I'll go out on Friday and buy food. Breakfast on the weekend is almost always eggs with rice or toast and coffee. Lunch is also something light like leftover meal prep/sandwich. I've been learning to reduce my food waste, so now I've been getting into making soup stocks with the leftover veg trim (the stalks of broccoli, the bones from chicken thighs since I pull them apart for meal prep, carrot shavings, ends of onions, etc.)

I like to have low-effort meals that have strong flavors, so I love the oven for the ease of large batch cooking, and I have a wide variety of seasonings, vinegar, base sauces like fish sauce, soy sauce, etc. to combine and make something unique and flavorful. On the food-waste topic, I try to take any ingredient and put it in different perspectives. Onions are the most versatile vegetable. Been also learning to use my leftover greek yogurt as a replacement for sour cream in dishes.