For Aveline Croft, Sundays were once a scramble. “I’d tell myself I’d cook during the week, but then life would happen—work, kids, late nights,” she says. “By Thursday, I was back to takeout.”
She loved the Mediterranean diet—the freshness, the balance, the color. But what she lacked was time. So she decided to combine two ideas she’d always admired: Mediterranean eating and intentional meal prep.
Her approach was simple: pick a few versatile dishes that she could prep in bulk and repurpose throughout the week. Grains like farro or couscous, roasted vegetables, and lean proteins became her anchors. But what elevated the meals were her “superfood boosters”—a spoonful of hummus, chopped walnuts, pomegranate seeds, or a drizzle of high-quality olive oil.
“It wasn’t about cooking for hours,” Aveline explains. “It was about assembling ingredients in a way that made me feel good.”
By midweek, her fridge looked like a rainbow. Meals came together in ten minutes or less, and they didn’t feel repetitive or boring. She’d throw a few things into a bowl, add a squeeze of lemon, and suddenly dinner felt vibrant and alive.
“Meal prep doesn’t have to be bland or robotic,” she says. “It can be something beautiful—and deeply nourishing.”
