Start Small to Avoid Burnout in the Kitchen

What happens is that people have this high bar and they bite off more than they can chew and take on too much. And then they get frustrated when they're not good at it and they give up. And so I think people just need to start small. And that's for an example would be making a batch of brown rice ahead of the week, roasting some vegetables, pre chopping some veggies. Just make your week a little easier. You don't have to prep all your food unless you want to. You can make a soup and things like that, but just doing little things like that, like chopping vegetables ahead of the week and washing your produce is huge lift later in the week, that lightens your load. So I would say just starting small don't have a lofty goal. And if once you've crushed that and you're doing awesome at that, and you've got all the reward centers in your brain, like, I'm good at this. I think I got this thing down, then you can add to it. And for some people, that's one month. For some people that's six months. And that's okay. I just think it's better to start small and crush that and then before you add to it. So don't look at what other people are doing and think you should be doing that. Do what you need to do for you.