Grad school changed the way I think about consistency. This relates to several aspects of my life, but one I’d like to highlight is meal prepping. Before grad school, I was much more likely to figure out what I was eating when I was already hungry. That usually meant grabbing whatever was convenient, ordering takeout, or coming home to a home-cooked meal from my mum.
Now, meal prepping has become one small way I can take care of myself before the busy week even begins. Between research, meetings, and trying to maintain some semblance of a social life, I originally thought meal prepping would be another thing on my already too-long to-do list. I was wrong. Because I know I have a packed week ahead, I’ve learned to plan my meals and build a daily routine when I’ll realistically have time to cook. Each week, I cook a few staple proteins, make a big batch of rice or another grain, prep vegetables, soup, and portion everything out. It’s not always elaborate, but having food ready means I have one less thing to worry about when the week gets hectic. Eventually, meal prepping stopped feeling like a chore and started feeling like part of my weekly rhythm. It became less about spending hours in the kitchen and more about making life a little easier for myself.
Anyway, that’s one of the best things grad school has taught me about consistency. It doesn’t necessarily mean doing something perfectly every single time. Sometimes, it simply means creating a routine you can stick to. I like to think that when I meal prep, I’m not just preparing food for the week. I’m also preparing to take care of myself through whatever the week brings.
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