She Tried Batch Cooking for a Week — Here's What Happened

Batch cooking has been all over social media for years, with countless photos of neatly stacked containers filled with pre-portioned meals. Curious whether the trend actually lived up to the hype, freelance food and lifestyle writer Amanda Tarlton decided to try it for herself and document the whole process.

Diving In For the First Time

The night before her first attempt, Tarlton spent time online searching for recipes that would hold up well over several days without getting boring.

She eventually landed on an Asian-style chicken rice bowl and a batch of breakfast burritos, both chosen because they seemed simple enough to make in bulk.

Once she actually got started, the process took longer than she expected, around three hours from start to finish once she factored in gathering ingredients and washing an overwhelming number of containers.

She admitted to feeling a bit envious watching her boyfriend relax and watch football while she was still working away in the kitchen.

The Early Wins

Despite the time it took, Tarlton found the results were worth the effort almost immediately. Her mornings became noticeably easier since she no longer had to scramble to put together a lunch, she simply grabbed a container from the fridge on her way out the door.

She also noticed a difference in her workday, saying having a filling lunch ready to go left her more energized and productive overall. On top of that, relying less on takeout and impulse snacks ended up saving her money as well as improving how she ate.

What She Learned After Months of Doing It

After that first week, Tarlton kept up with batch cooking regularly, and a few lessons started to stand out. Prepping with a partner cut her cooking time roughly in half, and having someone else counting on those meals made her far less likely to skip the plan in favor of takeout.

She also learned the hard way that a meal has to actually be enjoyable to stick with. One week she leaned into salads because they felt like the “healthy” choice, only to find herself ordering carryout by midweek because the salads weren’t filling or appealing day after day.

Variety turned out to matter just as much as taste. Making more than one recipe at a time kept her from getting bored, and she found that prepping a few versatile ingredients, like plain chicken breast, let her build entirely different meals throughout the week instead of eating the same dish on repeat.

Was It Worth It?

By the end of her experiment, and the months of batch cooking that followed, Tarlton landed firmly on the side of it being worth the extra planning. The time investment upfront was real, but it paid off in less daily stress, steadier energy, and noticeably less money spent on takeout.

Her experience lines up with what a lot of batch cooking converts report: the first attempt is usually the hardest part, and it gets easier once you figure out which meals you’ll actually want to eat again and again.