Win the Meal Prep Game With "Nextovers"

by Sandy Todd Webster on Mar 15, 2017

Food for Thought

Each January, the creative minds at Epicurious.com throw down the #cook90 challenge. Specifically, they guide and cajole legions of home cooks to prep three meals a day, every day, for an entire month. If you don't cook often or well, the notion of whipping up 90 squares in a month (or even a year!) may send you diving for the smartphone to ensure the UberEATS food delivery app is still in good working order.

But #cook90 leadership lobbed followers a gift this year with a super-smart idea: a practice that Epi's food director Rhoda Boone calls "nextovers."

So what are they?

Nextovers are more a habit than a "thing." The concept is basically the practice of bulk-prepping veggies, proteins, grains and beans on an open afternoon (consider blocking off a couple of hours on Sunday afternoon) so these ingredients are ready to riff on when it comes to the busy times during the week when we are thrashing about trying to put a meal on the table. With the food already seasoned and cooked—usually the limiting factor of the prep dance—you can grab what you need from the fridge and build a quick grain bowl, pasta, soup, wrap or salad.

Get some inspired ideas from the #cook90 team here: www.epicurious.com/expert-advice/cook90.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.