how to meal prep with a tandoco sunday order.
short answer: sunday afternoon: 20 minutes total to convert your tandoco delivery into a week of grab-and-go meals. (1) check the cook-date labels and arrange by sequence — eat the salmon Mon/Tues, the beef and chicken Wed-Fri, the egg bites Sat. (2) pre-portion any sides you bought separately. (3) prep your default breakfast for 5 days (greek yogurt + bananabolic bread, prepped once). (4) place tomorrow's lunch on the front of the fridge shelf. five days of decision-free eating. here's the full workflow.
the sunday 20-minute workflow
step 1 — pickup or delivery arrives (sunday 12–5pm):
• check the box for the cook-date label on each container. salmon is the day-3 hero of the week, eat by Tuesday max. beef + chicken + turkey hold 5-6 days. egg bites hold 5 days.
step 2 — arrange the fridge (5 min):
• meals you'll eat first (salmon, anything fish) go on the front of the middle shelf, eye level • meals for the back half of the week go behind them or on a lower shelf • bakery items go in a separate area — they're snacks, not meals, treat them differently
step 3 — prep your default breakfast (10 min):
• portion 5 days of greek yogurt into individual containers (2 min). add the toppings you'll want for the week — granola, berries, chia seeds — into a small container each. or pre-mix in. • slice a loaf of bananabolic bread if you bought one. portion 5 slices into a freezer bag or individual wraps. • now breakfast is "open the fridge, grab the two containers" for the week. no decisions.
step 4 — set tomorrow's lunch (5 min):
• move tomorrow's chosen tandoco entrée to the front of the fridge, eye-level. you'll grab it without thinking when you leave for work in the morning. • if you batch-pack lunches in a lunch box, do tomorrow's now while you're already in the kitchen.
total: 20 minutes. the rest of the week, you just open the fridge and eat.
the rotation logic (which entrée when)
the typical 10-meal week i build for my own home and customers:
monday lunch: salmon (eat by tuesday for peak quality) monday dinner: chicken tinga tuesday lunch: salmon (last day) tuesday dinner: korean hot honey beef wednesday lunch: korean hot honey beef (intentional repeat — day-3 is when this one tastes BEST, the spice deepens) wednesday dinner: chicken tinga (last of the chicken) thursday lunch: turkey meatballs + pasta thursday dinner: turkey meatballs friday lunch: egg bites + side fruit (the friday "ate the rest" lunch) friday dinner: egg bites + a tandoco protein cookie for dessert
weekend = out, cooking, or whatever you want. you've eaten 10 chef-prepared meals over 5 weekdays without thinking about food.
this is the rotation. it works. the specific entrées on the standing menu rotate slightly week-to-week but the SEQUENCE doesn't — salmon early, beef + chicken mid-week, egg bites at the end.
common mistakes the first 2-3 weeks
1. eating the salmon last. salmon doesn't love day 5. eat it monday or tuesday.
2. not unpacking the box immediately. the containers go in the fridge as a group, you forget what's in there, and by wednesday you're DoorDashing instead of eating tuesday's lunch that's still sealed in the bag. unpack and arrange the moment the order arrives.
3. opening multiple containers at once. opens up moisture exchange and shortens shelf life. only crack the seal on what you're eating that day.
4. micro-waving on full power. destroys texture and over-heats the protein. use 50% power for 3 minutes for entrées; the food stays moist.
5. eating exclusively from tandoco. the meals are the BASE. you still want some variety + some home-cooked nights. 5 tandoco meals + 2 cook-at-home + 1 restaurant + 1 takeout is a healthy weekly mix for most people. order what makes the system work — not a maximum, not the full week if you have other plans.
what to do when life happens (you don't eat all the meals)
it's monday morning and you realize you have 4 unopened entrées from last sunday + tomorrow's order arrives.
options:
1. freeze the older ones immediately. still-sealed tandoco containers freeze well for up to 30 days. thaw overnight in the fridge before eating.
2. eat the older ones first. push your new sunday-order meals to the back of the fridge. eat the older meals monday-tuesday. resume normal rotation wednesday onward.
3. give them away. still-sealed tandoco containers are perfect for friends, coworkers, neighbors. nobody refuses free chef-prepared food.
4. skip next week's order entirely. the standing menu means you can skip a week without breaking the rotation. log in, hit pause for the week, resume the week after. no penalty.
the whole system is designed to bend without breaking. life happens. the workflow assumes that.
FAQ
how do i meal prep with a tandoco order?
20-minute sunday workflow: arrange the fridge by cook-date (salmon early, beef/chicken mid-week, egg bites end), prep 5 days of breakfast (greek yogurt + bananabolic bread), and put tomorrow's lunch at eye level. five days of grab-and-go eating from a single sunday touch.
how long do tandoco meals last in the fridge?
5-7 days for chicken / beef / turkey / egg bites. 3-4 days for salmon (eat first). every container has a printed cook-date label so you know exactly when the clock started. seal stays intact, no cross-contamination, full shelf life.
can i freeze tandoco meals?
yes, sealed in their original containers — up to 30 days. thaw overnight in the fridge before eating. salmon freezes less well than the other proteins (texture changes). beef and chicken freeze perfectly.
what if i don't eat all my tandoco meals before the next order?
four options: (1) freeze the older ones, (2) eat older first and push new ones back, (3) give them away sealed (friends, coworkers, neighbors love it), or (4) skip the next order via the standing menu — log into the store, hit pause for that week, no penalty.
how do i reheat tandoco meals?
microwave at 50% power for 3 minutes. full power destroys texture and over-cooks the protein. or oven at 350°F for 8-10 minutes covered. or pan-fry the protein separately if you want crispy edges. or eat cold — many GLP-1 customers prefer cold.