Meal prepping, taught properly
A structured, practical course for anyone who wants to spend less time cooking during the week without eating the same thing every day. No culinary background needed - just a kitchen and a bit of curiosity.
What the program covers
Six weeks of focused, hands-on content - each module builds on the last so nothing feels out of place or rushed.
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01Kitchen setup and equipment
What containers actually seal properly, which cutting boards are worth it, and how to organize your fridge so prepped food stays fresh through Thursday.
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02Planning a realistic prep session
How to build a weekly menu around what you already buy, avoid the trap of overcomplicating it, and finish a full prep in under two hours.
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03Proteins, grains and base components
Batch-cooking proteins that stay good for five days, grains that reheat without turning to paste, and how to mix them so meals don't feel repetitive.
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04Vegetables - raw, roasted and sauced
Which vegetables hold texture after three days, when to cook and when to leave raw, and how sauces change the same base into something different each day.
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05Adapting prep for different goals
Adjusting portions and macros without obsessing over numbers. Practical approaches for people managing specific dietary needs or calorie targets.
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06Keeping the habit past week one
The most common reasons people stop prepping after the first attempt - and specific adjustments that make it stick over months, not just weekends.
Who teaches this
Professional cook turned food educator. Has been teaching batch cooking since 2017 and genuinely believes prep day doesn't have to be a chore.
Dietitian with a focus on practical eating habits. Contributes the module on adjusting prep for different dietary goals without turning it into a spreadsheet exercise.
Most people who struggle with meal prep aren't doing it wrong - they're doing too much at once. This program starts with small, manageable sessions and builds from there. By week three, most participants have a reliable system that fits their actual schedule.
The course is fully online, so it doesn't matter whether you're in Warsaw, Białystok or a small town with no cooking classes nearby. All you need is a browser and a kitchen. Lessons are pre-recorded, so you watch when it suits you - Sunday morning, Tuesday evening, whenever works.
What participants say
I used to order food three or four times a week because cooking after work felt impossible. After the first two modules I had a Sunday routine that takes about 90 minutes. It's not perfect every week, but it's consistent - which is the whole point.
The module on vegetables was the one I didn't expect to find useful - but it changed how I shop entirely. I stopped buying things that go soft by Tuesday and started building around what actually lasts. Small shift, noticeable difference.
My schedule changes week to week so I was skeptical about any fixed meal plan approach. This course isn't that - it teaches you a method, not a rigid menu. That flexibility is what made it actually work for me over the long term.