A simplified “meal prep” to eat well and save

The preparation of meals for the week does not need to be a burden … Moreover, At least. Consequently, that’s what Mélanie Marchand prove in her first recipe book, Meal Prép: efficiency and flavor over our seasons.

After a long career as a stylist. Nevertheless, a collaborator for several magazines and advisor in supermarkets, Mélanie Marchand affects her signature for the first time at the top of a recipe book.

“The meal prepit didn’t attract me at all before writing this book, she admits. Moreover, Being forced to cook on Sundays. Nevertheless, eating five times from the Chinese pâté warmed in the microwave is really not my style. For example, ”

“I accepted to offer it differently. In addition, I see my book as a cook it. Nevertheless, ”

As we can seasons

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“Meal Prep: Efficity and flavor throughout our seasons” Mélanie Marchand, editions La week, 200 pages. Publication on August 20, 2025. Credit: Courtesy Group Book Courtesy Group Book

Affected by the cost of living. many Quebecers have started to put on their apron and abandon restaurants in recent years. Mélanie Marchand offers them a menu of 72 meals, spread over simplified “meal prep” eat well new a year and respecting the seasons.

“If you buy a red onion during the winter, it can cost you up to three dollars,” she explains. In summer it will cost 25 sous. I want to educate people to consume local and avoid waste. ”

A challenge for Quebecers

By following its detailed plan. you have to get your hands dirty for a few hours on Sunday, but you enjoy more flexibility than with a traditional plan of meal prep. By preparing different bases. sauces, you can decide the same day which meal you want to eat among five options, determined according to the seasons.

For example, for the month of September, Mélanie Marchand offers six additional recipes, including a snack and five dosters. The rest of the pork shoulder. used for the menu on Monday, will be used to garnish the burgers of Friday effiloche pork.

“I put all Quebecers simplified “meal prep” eat well new in challenge, and especially the 18 to 25 years old, to cook healthy,” concludes the 52 -year -old woman. I want to show that it is possible. by putting the apron from 15 to 30 minutes a day, to become a better chef. ”

Burst

• A food underestimated by Quebecers: “Fennel. Try it in place of celery in certain recipes! ”
• A recipe that we should leave behind: “Everything that is gelatinous … Galantines are” yuck “!”
• A health and satisfactory snack: “THE barks: yogurt and fruits on a freezer in the freezer. “
• The tool that we do not find enough in Quebec kitchens: “The Maryse … and well -sharpened knives!”
• The biggest error that people make in meal prep? “Calculate the quantities too much and put too much pressure on yourself.”