I’m sharing this as a COVID survivor, so if you insist on finding a way to associate my personal story with body image issues, I guess I can’t stop you, but that is not what this is about.

I started 2020 with the declaration that I was going to “get my body back.” At the time, I meant that I had gained weight and it was getting in my way. I had no idea that just a few months later I’d be fighting for my life, and that “getting my body back” would include the ability to walk across the room without hanging on to anything.

Maybe some people can put on weight, and it’s mostly muscle, and it gives them power and vigor. I’m guessing. That was only ever the case for me for a couple of months out of my life, when I was training hard four days a week, right before I got my orange belts in Muay Thai and Krav Maga. I could do fifty burpees!

Usually, on my body and in my life, extra weight represents fatigue and illness.

One of those unfortunate signs has been respiratory issues. At one point I wound up coughing up blood, had to use an inhaler for months, and the nurses kept asking if I was sure I didn’t have asthma. (If I did, nobody told me). I was at least 30 pounds overweight back then.

I made the connection when I was sick with COVID. I spent a lot of time feeling very low and mopey, very much in the mood to blame myself for everything I ever did wrong in my life, wondering how I had brought this on myself. (By going to stupid brunch, that’s how). It occurred to me to wonder if I would have remained asymptomatic if I hadn’t put this extra weight on in the past year.

What the average healthy person does not feel is the sheer weight of having stuff on top of your lungs. It doesn’t matter what it is - a bag of flour, a book, a hefty cat, a pile of laundry, or an impressive pair of bazongas. When you’re having trouble breathing, you feel it. Your chest muscles start working much harder to get air into your lungs, and *shrug* weight-lifting is weight-lifting.

Same with the throat. The single biggest risk factor for sleep apnea is neck circumference, and that is probably why it is common in professional football players. Big necks.

Nobody ever says, Hey, if you drop some weight, your sleep apnea might go away, your asthma might improve. But they probably should. It makes me angry whenever I find out that a doctor has been withholding information from me that I could have used to make different choices.

Anyway. I’m finally starting to feel well enough post-COVID that I decided to try to drop some of this extra weight again.

I resisted Doing the Obvious, which I usually do because The Obvious is always annoying. Otherwise we’d all do it right away. In this case, I knew that keeping a food log was the only thing that ever helped me reach and stay at my goal weight. I did it for an entire year, and maintaining a steady weight was simple and easy. Then I figured I knew what I was doing, so I quit keeping the food log.

Then I started boxing, and I would need a three-hour nap after training, and my husband said, “You need to eat more, babe, you’re putting on muscle.” Nobody ever needs to tell me twice that I need to eat more! Almost instantly I put on 15 pounds.

Almost instantly, I started having health issues. Even as I was kicking butt (literally) in the mat room, working out harder than I ever had in my life, cranking out pushups like a teenage athlete, I started getting every cold and flu. Whatever I was doing, it was demonstrably not helping my immune system.

What a food log would have revealed at the time was a series of double helpings of oatmeal, two-hander sandwiches, energy bars, oh, and, a lot of pizza and Mexican food and donuts.

I’m not eating that way anymore; haven’t been since I quit the martial arts gym. As the months went by, I was stuck at a plateau and I couldn’t figure out why. Surely I eat sensibly!

I had gained ten pounds since I contracted COVID and I had no idea why. It wasn’t like we were going anywhere. No travel, no restaurants.

This is what I found out. It’s easy when you’ve done it before and you’ve learned the basics. It’s easy when you have a sincere desire to learn the truth and you know you are ready to make a change. That readiness usually comes out of frustration, annoyance, and maybe even a certain level of disgust with the current situation, such as: Why do I keep getting sick??

I was eating too much for breakfast.

I was eating too much for lunch.

I was eating an afternoon snack that I probably shouldn’t have been.

I was eating too much for dinner.

I was snacking too much on the weekend.

There ya have it. Same story as last time. Eat 5% too much at every meal and any mammal will steadily gain weight. Will a hummingbird or an iguana do that? Not sure.

I rolled my eyes, sighed passive-aggressively, and determined that I knew what to do. It’s straightforward when there is consistency across a day and across a week. I learned several years ago that it’s a lot easier to do body transformation if you eat basically the same things for breakfast, lunch, snacks, and beverages every day.

I cut back the double helping at breakfast. I cut the afternoon snack. My hubby and I both agreed, since we take turns making dinner, to add in more greens and cut back a little on anything that is not green. I’m giving a side-eye to our weekend popcorn and what exactly goes into Fancy Breakfast, but I’d rather make adjustments on the five days than on the two days.

Sure enough, I finally broke through the plateau that I’ve basically been stuck at since January.

I was so excited that I jumped off the scale, my mouth hanging open. What, already??

Body transformation projects will be different for different people. Mine is mostly about my lived experience, my mood and my energy level and my health results. It’s somewhat about awareness. It’s also about bodily autonomy. This is my vehicle to do with as I will. When I pay more attention to what I’m doing in default mode, I like my results better.

You don’t know what you’ve got ‘til it’s gone, and that is true of so many things. A good night of sound sleep. A quiet neighbor. Gum tissue. Your favorite hair tie. Your keys. Most of all, a general lack of pain.

I woke up in the middle of the night with a hot, throbbing pain directly behind my navel. That was a week and a half ago. I can recall it distinctly because it’s been bothering me off and on ever since.

Nothing else was wrong. Nothing graphic, don’t worry.

I’ve been blessed with a cast-iron stomach all my life. I can eat extremely weird combinations of foods. My kitchen tends to be stocked with dozens of spices, half a dozen vinegars, at least two types of mustard, and exotic things my husband can’t pronounce.

I don’t get motion sickness. I can read in the car, face any direction on the train, and ride in ferries and boats, no problem. I can even do the spinny rides at the amusement park.

I don’t usually even lose it when I get a stomach bug. I’ll just find that I’m tired and have no appetite, to the envy of those around me who are leaning over their buckets, green for two reasons.

All this is to say that days of burning, stabbing pains wandering around my stomach and duodenum were out of character for me.

What the heck was going on?

My life has been a mess since I got COVID-19. It’s really one darn thing after another. While I’m proud of my body for fighting off something that has killed a million people, it feels like the watershed between when I felt fairly young and athletic, and when... well, maybe that will change, but... Now it feels like I’ve turned the corner and I’m walking the straight path toward old age.

I figured it was a virus. Then I thought, what is it really? Aren’t these things usually of the 24-hour variety? But then I remembered the two occasions when I’ve gotten a norovirus, and those lasted more like five days.

Then I thought something that normally occurs to me more quickly. What if there is a nutritional fix for this?

I’m going into detail on my troubleshooting process here, because I know a lot of people have mysterious digestive complaints and they haven’t been able to get answers from their doctors. Just because your doctor can’t figure it out in a 15-minute appointment doesn’t mean there is no solution.

!

Let me say that again. Just because medical science hasn’t done enough clinical trials or peer review, that does not mean that a health issue is untreatable or permanent.

My basic organizing principle is that different people get different results with their energy level, mood, and overall state of health because they eat differently over the course of a year. In some cases, there may be a genetically-based food tolerance issue. Otherwise, I believe it’s a combination of timing (more than anything), volume, and proportion of cruciferous vegetables to everything else.

The food input regulates the gut flora, and the gut flora help process the nutrients, and the nutrients determine everything else.

Wonk that I am, that’s my working hypothesis.

This is an objectively testable hypothesis. Let me point that out. It’s common for ‘alternative medicine’ to make untestable claims, and that’s fine, because a lot of subjective things like mood are quite real and a major determiner of quality of life. I do think it’s helpful to distinguish when there is something that could be tested in a lab, something that could be the subject of traditional double-blind peer-reviewed studies.

With the will, with the funding, with the time...

I think all of this will happen over the next couple of decades. I think Big Data will provide a lot of answers. This is going to include all the DNA testing that so many people are doing. I also think we’re going to find more and more previously unidentified viruses that cause all sorts of health problems that were previously chalked up to ‘stress’ or ‘anxiety.’

Psst: What if ‘stress’ and ‘anxiety’ were not root causes, but in fact near-universal symptoms of underlying 100% physical causes, such as viral infections, chronic sleep deprivation, or nutritional deficiencies?

Testable!

So anyway. Here I was with this haunting, distracting, annoying gut pain that seemed to have no obvious cause. I knew I hadn’t injured myself because I’ve torn an oblique before, and this was definitely chemical. Or was it? I started to wonder if I had an ulcer (something with a bacterial cause) or maybe something way weirder. It went on long enough that my husband told me to call my doctor.

Which never happens.

Then I suddenly remembered the existence of probiotics.

See, I had a deadly viral infection this year, little thing name of coronavirus, and then I had to take courses of antibiotics twice in three months. It seems obvious to me that the balance of helper microbes in my body might have been thrown off by all this.

We went to the store, and I bought a 32-ounce carton of juice with probiotics in it. I proceeded to drink it out of the bottle, since we were on a long walk and I had no way to refrigerate the rest of what was the only form factor of this juice in the store.

I started feeling better literally within minutes.

By the end of the day, the pain was back.

We went to Whole Foods, a store that stocks a much broader range of probiotics. I bought more juice (half the price that it was at the conventional grocer) and some little shot-size containers. The quantity that I proceeded to consume was probably double what was recommended. I didn’t check because I’ve used this stuff before, and it worked, and I was fighting a bigger fight this time.

Over the previous several days, my pain level had been between a 3 to a 5. It woke me up at least once every night and came at me in waves throughout the day.

As soon as I started getting the probiotics down, literally within minutes, the pain would recede.

Three days later, I’m basically fine.

This has been an impressive experience for me. I didn’t have to take more antibiotics. I didn’t have to get palpated or have some kind of body scan. Basically I got to avoid going to the hospital and getting exposed to possibly contagious people, which is my priority right now. I didn’t even take antacids (not an acid problem) or anti-inflammatories or anything.

Just lactobaccilus.

One day, possibly in the near future, it will be possible for the average person to do a simple, inexpensive test, and find out which specific things make up their personal gut flora. There will be better data and better access to personalized treatments. There will also be better indications that something like probiotics actually aid human health - or don’t. A lot of “treatments” will eventually go the way of the goose, flapping off into the distance while making a great deal of noise.

For today, I’m a person who gets my flu shot, who takes my antibiotics as prescribed, who regards mainstream medicine seriously and obediently. I also think it makes sense that if I eat a thousand meals every year, what goes into my meals matters, and has a lot more to do with my daily state of health than a rattling bottle of pills.

One of the changes we’re making, as we prepare to ride out the next few weird years, is to find a sustainable way to avoid as many outside trips as possible. By ‘sustainable,’ we mean something a little different than what we used to mean, although farm delivery meets those criteria too.

Something we can afford

That fits our default lifestyle

Without a huge drain on mental bandwidth

Or massive time commitments

That we can do without fighting our mutual tendency to pack on weight

That doesn’t create extra trash

Yet also allows other people to earn a decent livelihood

In safe conditions

Including social distancing.

By my calculations, we can continue to get fresh produce delivered to our building every week, indefinitely.

We have been signed up with this service, Farm Fresh to You, a few times over the years. I canceled when we moved out of our newlywed house, not realizing that they keep expanding their service area. It hadn’t crossed my mind that we could sign up again in our new city, hundreds of miles away, until they sent me an email inviting us back.

*ding!*

That’s the sound of an AHA happening in my squirrelly brain.

I had been trying to figure out how to get groceries delivered, while feeling guilty and trying to calculate which risk was greater, my going out and possibly spreading infection myself, or hiring someone else who might have inadequate PPE. In my mind, one obvious solution to this issue is to quit allowing the public to enter the store, and have the grocers pick everything out, which used to be the norm well into the 20th century.

(If you’ve seen any episodes of Little House on the Prairie, that’s what stores were like. You pointed and someone else measured and wrapped everything up for you, in reusable packaging).

I actually think this is a direction that the grocery business will go, because it lowers liability and shrinkage, and a lot of people will be willing to pay for the convenience of not having to shop. The cashless, digital surveillance type will probably also become more common, and of course there’s always room for a more gentrified, boutique experience.

In the meantime, the miracle of the internet allows us to order produce directly from the farm and have it brought to us without the middleman.

There are a lot of CSAs out there. (Community-Supported Agriculture). It’s a way for the farm to guarantee a certain predictable level of income. Every year, an opportunity pops up with our farm to invest money directly for a discount on produce that year. It’s a real lifeline for new farms that might otherwise fail in the first few years.

Most CSAs will pack a bag or box, and you get what you get. That’s the commitment. If the only stuff that really grows well one year is rutabagas, then I hope you like rutabagas ‘cause guess what’s coming for dinner. The produce box comes whether you’re home or not, meaning you’re expected to pay even if you’re away. You’re also usually expected to pick up your produce yourself.

FFTY has been around long enough, as a multi-generational family business, that they’re able to offer a more customized experience. You can cancel weeks, you can cancel certain fruits or vegetables that you know you’ll never eat, and you can order extra of anything you like.

This place was the making of me as a healthy cook.

When I remarried, I took it pretty seriously. “You’re a wife and a mother now,” said this mammalian part of my brain, “so you’d better quit eating cereal for dinner and learn to cook.” I figured I’d get this vegetable subscription and figure out what to do from there.

The first time I got kale, collard greens, and chard in the same box, I had no idea which was which. I had to do an image search so I could tell them apart.

I tried so many vegetable recipes that first year, some that were kinda dreadful and some that were great. It took a long time to find a recipe with collard greens that we actually liked. That was around the time that I figured out how to cook chard stems properly and not just compost them. (Tear off the leaves, chop up the stems like celery, sauté them for an extra 2-3 minutes with garlic and Bragg’s aminos or soy sauce, then add the leaves and give it another couple minutes until emerald green).

Some of the motivation here is our little parrot Noelle, who starts wigging out when she sees the produce box. She lifts her foot in the air and waves: Who has eight thumbs and really really likes greens? She can eat a leaf as big as her entire body.

This whole experience is bringing back such a lot of happy memories from our first years of marriage!

I like the thought that a huge chunk of our groceries is coming directly from a family farm. I pray that everyone is able to stay safe and isolated. The drivers deliver everything overnight, to beat the heat, so they’re able to drop boxes off on people’s porches with no contact. Our spot along the route is around 1:00 AM. As far as I know, this is how they’ve always done it, a win on all sides.

This wouldn’t be a proper spiel without putting in my referral code ($15 coupon for you!). If you live somewhere in California, put in your zip code and see if you’re in the service area. It’s cheaper than you think and it’s a great way to support small-scale local farmers. And, of course, spend less time getting exposed at the grocery store.

https://www.farmfreshtoyou.com/

JESS4296

Empty shelves two weeks in. Our grocery situation here in Southern California is gradually improving, but there are still large blank sections in even the best-stocked stores. If your situation is like ours, you’ve already been putting together some pretty ad hoc meals. For those who have never experienced food insecurity before, this is probably stressful, until you learn to accept it and get creative.

I’ve been here before, and this is my advice. Eat the weird stuff first.

My husband and I ventured out on a supply run this weekend. We went to a grocery store about a quarter mile from our apartment. There was plenty of produce... but almost nothing else. It basically had: some dog food, wine, honey, maple syrup, one can of pumpkin, Maine lobster juice, and a single bottle of raspberry pomegranate açaí cultured goat milk kefir.

They did have disinfectant wipes when you walked in, though!

What struck me about that bottle of kefir was that someone had obviously bought the rest of the bottles off the shelf at $8 each.

I’m a weird-groceries person, which I think the popular name for that is “foodie.” I’ve always enjoyed trying new things. In fact this is part of how I hooked my husband. He’s from a semi-rural area and his town had no fast food, much less anything more exotic than spaghetti. I took him to a Nepalese restaurant, introduced him to Vietnamese cuisine, and by the time I got him into an Ethiopian place the ring was on my hand. I feel very fortunate that we are both intrigued by novelty, especially now.

That’s how we’re framing this. It’s a grand culinary experiment and the prize is: dinner.

There are no picky eaters in my family. It’s a cultural thing for us. I can share a few of our family guidelines, if you’re not always getting buy-in with what’s available that night.

1. Start with peer pressure
2. No complaining allowed or you have to cook next
3. Nobody has to eat anything... they’re just not getting an alternate option
4. If you’re hungry enough, you WILL eat... eventually

If we didn’t like something, we would tell each other, “Just wash it down.” Usually with milk.

“How do you know you don’t like it until you try it? It might be your new favorite.”

“Three more bites.”

All of these ideas are helpful for the hungry backpacker. Food discipline is fundamental for any expedition. If you eat everything in your pack, guess what. You’d better be good at foraging and hope that everything you recognize is currently in season or you’re going to wind up like that guy in Into the Wild. Start with portion control or you simply can’t go as far or have as much fun.

One time our car broke down on the way to camp. We had been planning to stop at the little general store in town before the turnoff. All we had was whatever was in the bottom of my dad’s pack. Because my dad is a genius at improvising and because we had been trained to eat whatever was on offer, we did okay. Trout for dinner and... instant-mashed-potato/whole wheat pancakes with trail mix for breakfast. Delicious? Infamously no. Enough to fill our bellies until we got home? Yup.

This is a wacky time to be hunting for provisions, when it’s easier to find expensive luxury goods like swordfish, oysters, chocolate, kale chips, and organic raspberries than it is to find beans, rice, or tortillas. At least for now. It’s almost precisely the opposite of what everyone had during WWII rationing.

This is why I say, eat the weird stuff first. Whatever you have that’s been hanging around in your fridge, freezer, and cabinets since... since when exactly? Certainly anything you know you did not buy in 2020 should go first.

I work with hoarders, and almost every single one of my people is a food hoarder. Some of them do it by accident, such as the households that have a full wet bar even though none of them drink alcohol, or the ones who keep finding ketchup packets mixed in with their mail. There will be things like jars of gifted jam, cake mix for a potential special occasion, or other holiday foods like a single can of cranberry sauce.

My friends who cook play a home version of Iron Chef. Pretend it’s that.

The idea is to take something like that can of cranberry sauce, and think of ways to use it, then build around it. Divergent thinking, brainstorming. Creativity. Gamification. Because the alternative is to eat through all the default stuff and then find yourself with a bunch of random ingredients that, try as one might, can’t be fitted into an appetizing meal.

I have a game that I call Freezer Surprise. It’s a little inside joke amongst our closest friends. Normally I like to go by the book and follow recipes meticulously, because that’s how I learn new cuisines. The first time I ever had risotto was after making it from a cookbook with no photos. When I do Freezer Surprise, I’m improvising with whatever I happen to have on hand. One night I made this absolutely insane pot pie with some leftover roasted vegetables, homemade vegan sausage crumbles, and a dab of gravy that had been in the freezer since Thanksgiving. It was outrageously good... and I have no idea how to ever repeat it.

Freezer Surprise is a great game for confident cooks, but probably not for the beginner. When I started learning to cook, I could ruin literally anything, from instant macaroni to frozen pizza. I even made an inedible peach pie.

Fortunately, one thing that we do have in lavish abundance is advice. We can look up hundreds of millions of recipes on the internet, and we can even use recipe generators based on whatever specific ingredients we type in. We can ask our friends, What would you make with this? We can let our mealtimes bring us together. We can even turn on our cameras and cook and dine together. Kinda.

What I gained from my experience with long-term food insecurity was an immense, endless gratitude for basic weekday dinners. I have the ability to eat anything without complaint. I know how to make dozens of variations of inexpensive meals. I’m a frugal shopper, alway have been. I never thought I’d need those skills again. Turns out it’s like eating a bicycle; you never forget how.

What do you have on hand right now, and what do you wish you had? It’s time to take inventory and learn how to repurpose stuff and get creative.

One of the reasons that people go out on panic buying sprees is that they don’t have a solid grasp on what they need or how long their supplies will last. We’ve already seen instances where people went to Costco to buy up everything they could see… then changed their minds, tried to return it, and got sent away. This can be a real problem for people who spend all their liquid cash and still fail to buy things that they would have actually used.

Learning basic inventory standards and practices can help with this.

My first inventory job was at a 7-Eleven. I was assigned the cereal aisle, because there was a big markup on that product category and not much turnover. Once a week I would go down one side and up the other with a clipboard in my hand, tallying how many of each item were in stock. Then I would make an executive decision on what to replace and what not to. If something like Cool Ranch Froot Loops sat on the shelf for eight months, maybe we didn’t need any more.

The basic concepts that I learned, over the two months I spent on that job, could be mastered by any ambitious 8-year-old:

Shelf by category. Put all the matching stuff together. All the beverages go in one section, then divide by alcohol vs. non-alcoholic, then by brand, then by flavor, etc.

Face outward. A big part of our job was to continually move products to the front edge of the shelf and adjust them so that the labels lined up.

Standard Rotation. Put the oldest stuff in the front and use it up first.

Another thing we did all day, every day, was to wipe down the counters. People were constantly spilling everything from nacho cheese to pickle relish to coffee and malt liquor. This is where many of us develop the keen eye for splotches and smears.

When I went on to work with people who live in squalor, it amazed me how quickly everything can turn to chaos without those few constant daily habits. My people don’t generally have daily tidying habits, partly because they don’t see things in categories. This is why they may not notice that they have 55 cans of green beans in the cupboard, five pounds of black bananas on the dining table, but nothing to make for dinner.

Some of my people have a lot of everything. Others have a lot of certain types of things, but none of other categories. As an example, one person might have cases upon cases of canned foods, soda, laundry detergent, etc. stacked up in the garage due to compulsive accumulation. Another might have a lot of books or craft supplies, but very few clothes or groceries, because they are deeply interested in a hobby but absent-minded about self-care. Some people are just low in situational awareness, and their surroundings tend to blur in their mind, so that they don’t really notice what’s around them. That’s called ‘clutter blindness.’

Taking inventory, or trying to do a little bit, is a great way to start to pick up these skills of sorting things into categories.

We can skip entire categories of stuff right now, as we take inventory, because we’re really focused on just a few things:

1. Food
2. Medicine / first aid supplies
3. Personal hygiene

When we take inventory of the food, we want to start with the stuff that goes bad quickly. Bananas and avocados are top on that list, and canned foods are last.

Start with what is out on counters, the dining table, the top of the fridge, and anywhere else in the house where someone might be storing food. Throw away anything that is too scary to eat, so that any mold or insects don’t spread to the fresh food.

Next, look in the fridge. It’s a good idea to throw away anything that is spoiled in there, too, partly so it doesn’t affect any more of your groceries and partly to make space when you need it.

If the freezer needs to be defrosted, this would be a good time to do that.

There might be stuff in your supplies that was put there by someone else, like a guest or former roommate, and you know you are not going to use it. Throw it away or, if it’s still edible and sealed, pass it on to someone else.

You might have stuff that you bought and didn’t like. Get rid of that, too. Don’t feel guilty. Space is at a premium now and you don’t have to apologize for prioritizing.

Usually there will be containers that only have a tiny amount of something, like a teaspoon of jam. Focus on using up these foods first, so you can get rid of the containers and make room for fresh food. There may also be several open containers of the same thing, like juice or mustard. Check the expiration dates, throw out any that are suspicious, and then use them up one at a time.

After taking inventory of the food we have on hand, we check our supplies of any medications, including prescriptions, pain relievers, ointments, saline solution, or anything else we might need in the next couple of months. We also want to take care to throw out expired medication, because it can undergo chemical changes over time that make it ineffective or dangerous.

Then we check our inventory of soap, shampoo, toothpaste, deodorant, and anything else we need to feel clean. This is the time to look at all those shampoo bottles with only a quarter cup left. Shampoo that nobody likes is still perfectly good for washing hands or cleaning other things, like a muddy bike.

The reason we take inventory is so that we can delay shopping trips, save money, and take note of stuff that nobody in the household will use. We focus on buying only what we need and like, and then using it while it is still fresh.

If we’re confident that we have enough food, soap, and other essentials, we can then focus on taking inventory of other things, like books and hobby supplies, reminding ourselves to spend at least a little time relaxing.

Nobody seems to know how to cook anymore, and that makes meal planning even more complicated when people’s schedules and requirements don’t line up. What if you’re eating different things, at different times, for different reasons, and you have different needs?

The second reason for a trashed, messy kitchen is when there are multiple people sharing it who eat meals at different times. It means the kitchen is almost continually in use, and that means nobody thinks that wiping down counters or scouring the sink is “their job.” (The first reason is that the home is ruled by Not Me).

Bulk cooking is one way around this. People can take turns being the bulk cook, or trading off between shopping, cleanup, and meal prep.

The other way is something that I just figured out.

A lot of families are out of sync because there are multiple adults (or teenagers) working various shifts, going to classes, or fitting in sports and other events. There can also be an issue with people fixing meals and then carrying them off to other parts of the house, leaving dirty dishes, smears, napkins, food packaging, and crumbs all over the place.

Fortunately for us, we don’t have this problem!

We have two problems: one, when his business travel and evening gym classes either do or don’t line up with nights when I have meetings; two, when one of us is cutting calories and the other is trying to bulk up.

Why are our fitness routines always out of sync? Who knows? It just seems to happen that way.

He’s on a diet; I’m training for a marathon.

He’s training for his blue belt; I’m trying to drop fifteen pounds.

One of us is recovering from a sports injury and the other has a full plate in one hand and a smoothie in the other.

We have a deal set up where we take turns cooking throughout the week. My nights are Monday, Wednesday, and Friday because those are his gym nights, especially on Friday when he does sparring and class back to back. Then he does Tuesday, Thursday, and whichever weekend night we don’t go to the movies.

The main complicating factor is that I often have a meeting on Wednesday nights, and also a teleconference on Mondays right in the middle of the cooking window.

The other is that I’m in a two-month window of cutting calories.

• Disclaimer* I am a mature adult person and experienced athlete whose only emotional food issue is wanting to double-hand apple fritters for fun.

We have a set of six meal prep containers. Last year, we were bulk cooking and keeping these full. We would plan what we wanted in them, and we would each cook part of it. Maybe he would make five gallons of mashed potatoes and I would chop the vegetables, or he’d chop and I’d make a pan of cornbread. Even with both of us taking turns in our miniature kitchen, because we couldn’t both fit in there at the same time, we could turn it around in under an hour. That means one evening of cooking for four nights’ meals: that night plus the six servings that went into the freezer.

This only works if we’re eating the same things.

Or so I thought.

Suddenly it occurred to me that I could continue to hold my end up, cooking on the nights that are my turn, even if the meal that I’m cooking for someone who just did a two-hour workout is not the meal that I plan to eat.

It goes like this:

Cook two servings of ordinary dinner. Serve one steaming hot. Put the other into the meal prep container with its three neat divisions. Put the lid on it, label it, and put it in the freezer. Eat whatever is on the alternate plan.

The next night, he can make whatever he wants, with the option of freezing half.

Within six to twelve nights, all the meal prep containers are full, labeled, and stacked up in the freezer.

There are huge advantages to this method. On busy nights, you can grab a meal prep box and microwave it, or even bring it with you. If one of you is out of town, the other can enjoy a nice home-cooked meal without having to cook or clean up.

An under-appreciated aspect of rotating meal prep is that the containers are almost always either in the dishwasher or the freezer. That means you don’t need to set aside as much space in the kitchen cabinets to store them.

Another under-appreciated factor is that this method generates much less trash than buying packaged meals. The busier the household, the less likely anyone is to feel like they “have the time” to take out the garbage or sort recycling. Less trash, less squabbling.

Any system that makes sense will reduce chaos. Each system that a household puts into place eliminates a persistent problem, and usually a bunch of them. For instance, an evening routine makes an easier morning routine, and giving each person a get-ready chair makes it easier to find the most important objects. Having a meal prep routine simplifies the one thing that is most likely to happen when people are hangry and tired, which is trying to figure out what to eat for dinner. Last-minute hangry, tired meal planning has about a 99.9% chance of leading to unintended consequences, such as me trying to eat in a car and getting ketchup all over myself.

The single greatest question to ask when you are trying to Get Organized is, will this make life easier for Future Me or harder for Future Me? Often the thing that you do now to make life easier for yourself tomorrow only takes two minutes. Bulk cooking and meal prep take a little bit more planning than that, but they can support the utmost in complicated and busy lives. It’s possible to use this method even for a household of multiple adults who are constantly traveling, taking night classes, working overtime, and doing body transformation - even all at the same time.