How to Meal Prep with Kayla
Kayla Bonnette is our go-to digital gal. She knows how to grill a steak and throw a delicious dinner party, while still maintaining a job at a growing startup. In our series Preppers, she answers questions about how she plans and prepares food for the week.
Who do you cook for in your home?
My boyfriend Trent and myself.
How do you plan your meals?
We start to plan our meals on Thursdays since that’s typically when I place my order with Rosso & Flynn but the details are decided on the weekend. We only plan 3 meals because we try our best not to waste any food and we like to keep a couple of nights open for socializing and eating out. I order all of my groceries (other than my meat) through Instacart on Sundays and we also grab a few things from the Farmer’s market on Wednesdays since Trent doesn’t work that day.
I have a few easy go-to meals that often make their way into our meal planning. Some nights we are both tired after a long day at work and exercise that we want something healthy that doesn’t take more than 30 minutes to prepare.
My favorite go-to meal is a pan-seared wagyu flat iron with an asparagus salad.
I take the steak out of the fridge right when I get home from work so that it can come to room temp. Next, I season generously with Maldon sea salt and black pepper. Then I add some grapeseed oil to a cast iron skillet, let it heat up and then cook the steak for 4-5 minutes on each side. If I’m feeling extra decadent, I will add a sprig of rosemary and a hunk of butter to the pan and butter baste for the last 2 minutes. Then all you have to do is remove the steak from the pan, let it rest for 10 minutes and slice against the grain. I like to sprinkle mine with finishing salt for some extra flavor. For the asparagus salad, I will drizzle my spears with olive oil, lemon juice and a sprinkle of salt and pepper before adding to my cast iron. Once they are nice and brown, I will remove and add to greens and any other salad ingredients I have! Goats cheese and pine nuts are a must!
We also love to smoke a whole chicken on The Big Green Egg with an herb butter under the skin. It takes a little longer (we also brine our chicken overnight) but it’s so delicious and the leftovers are great for lunches. Besides our easy go-to’s, I like to try at least one new meal per week to spice things up.
When it comes to the weekends, we like to get a little more creative and make homemade pasta (check out my bolognese recipe here), risotto or we’ll grill out.
Where do you get inspiration for cooking?
I get my inspiration from cooking shows, cookbooks, dishes I try at restaurants and Lisa Flynn’s menu. Luckily my boyfriend loves to cook too so we try new things as often as possible.
Tonight I’m making a salmon with ponzu sauce and a coconut rice inspired by a dish that I loved at Loro.
What is your go-to Rosso & Flynn order?
Do you bring lunch to work?
I try to bring lunch to work at least 3 days per week. When I have busy evenings, lunch prepping doesn’t always go to plan but I try my best.
I usually take leftover protein and I will make a fresh arugula salad with all sorts of different goodies. I also love to make homemade salad dressings (my go-to is a lemon, honey, dijon vinaigrette) and pack in a small mason jar and roast pine nuts. I always keep the roasted nuts separate so they are still crunchy.
What do you do when you get your meat on Sunday?
I take my lovely little black parcels out of the paper bag and put them in the fridge. I don’t usually order enough to freeze but if I know I won’t be eating something until the end of the week, I’ll pop it into the freezer. (Learn about how to store your meat.) If I plan to eat any of my chicken or pork items on Monday or Tuesday, I will brine them.
What is your method for cooking once, eating twice?
When I cook steaks, I will set some aside for lunch, slice thinly and make a fresh salad to accompany. I typically separate the meat and salad so the juices don’t make my salad soggy. When I cook a whole chicken, I will break up everything I didn’t eat for dinner and store for salads. If I make roasted or pan seared veggies (which is most nights), I will add those to salads.