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The WWL Team

Meet the team!

Talia Koren, Founder of Workweek Lunch

Talia started Workweek Lunch in 2016 with the mission of teaching people all over the world how easy, cost-effective and fun meal prep can be. Talia writes all the recipes and designs weekly meal plans that go out to a base of over 3,000 subscribers (and counting!) each week with the help of her amazing team.

Favorite dish to cook: Vegan coconut curry or chicken stir fry


Whitney Deberry, Content Manager

Whitney DeBerry assists with customer care and social media content creation at Workweek Lunch. Whitney recently left the agency world to start her own Virtual Assistant business specializing in helping small businesses with digital marketing.
Favorite dish to cook: Fajitas with shrimp and black beans

Alyssa Lash, Marketing & Production Coordinator

Alyssa is full time with WWL and assists with recipe development and creating weekly meal plans for the Workweek Lunch members. She also curates the WWL Facebook page and manages customer support. Additionally, she helps secure brand collaborations that benefit the WWL community. She lives in Brooklyn NY and is an avid reader in her spare time.

Favorite Dish to prep: Mediterranean Bowls, or anything with Tzatziki!


Melenie McGregor, Video Creator

Melenie is a  Video Creator by trade, but a storyteller at heart. She got her start working on the Refinery29 video team and launched her freelance business after discovering her passion for digital content. One of her favorite things to do is help brands find their voice and engage their audience on YouTube. When she’s not behind the camera, you can find her exploring NYC or rooting for the UCLA gymnastics team.

Favorite meal to cook: Beef Tostadas

Audrey Bruno, Blog Contributor

Audrey Bruno writes fun recipe roundups and developed a handful of recipes for WWL. Originally from California, she moved to Berlin, Germany about two years ago to follow her dreams of becoming a food and travel writer. When she’s not in the kitchen or at her computer, she’s usually browsing her local farmers market or trying to make it through airport security in one piece. You can follow her adventures on Instagram @feedmetheglobe.


Jessica Phillips, Facebook Community Moderator

Jessica moderates the Workweek Lunch Facebook community, which involves answering questions and providing the members with positive feedback on what they share with the group. She resides in Southern California and loves living by the beach with her cat. Along with her position at WorkWeek Lunch, she teaches science to preschool and elementary-aged children for a science enrichment company in Orange County.  She also enjoys volunteering at her local aquarium and crafting in her spare time.
Favorite dish to cook: a vegetarian version of her grandpa’s chicken pot pie

Brad Ploch, Facebook Ads Manager

Brad has been working in the digital marketing space since graduating from college in 2016. Having the opportunity to work with a wide range of industries he has discovered a love for small businesses. With the ability to learn and understand each business intimately, he is able to create campaigns that are tailored uniquely for their goals.
Favorite dish to cook: do smoothies count?

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Workweek Lunch | Talia Koren
Cooking rut getting you down? 👩🏻‍🍳Here Cooking rut getting you down? 👩🏻‍🍳Here are 6 fun chicken ideas (that could totally work with other proteins btw!!)
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🍊Orange Baked Chicken - this is a Trader Joe’s copycat meal and one of our most popular recipes in the WWL Program!
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🥥Thai Coconut Chicken Noodle Soup - I dream about this soup. For real. Also in the WWL Program
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🍠BBQ Chicken Sweet Potato Mash Bowls - cook chicken tossed with your fav BBQ sauce sand serve with mashed sweet/reg potato and your favorite veggie. Coming to the WWL Program soon
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🌮Curry Chicken Tacos - we love this creative and flavorful take on tacos. Grab it in the WWL Program
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🥦Sesame Chicken & Noodles - my partners favorite. Recipe in the WWL Program
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🫑Chicken Enchiladas Verdes - my FAVORITE enchilada meal in the WWL Program
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🥕For my non-chicken eaters - all of these meals comes with vegan, vegetarian, gluten free and dairy free options in the WWL Program. We provide it all and make it super easy.
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👉🏼Not a member yet? Head over to my bio link to get these + hundreds more fun recipes you’ll actually look forward to!
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🙏🏼Whether you’re a member or not, I hope this gives you some ideas to jazz up your go-to protein for the week!
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Happy prepping!
You’re not a robot. 🤖 . 👍🏼It’s normal You’re not a robot. 🤖
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👍🏼It’s normal to be extra hungry some days and not as hungry other days! So many factors affect hunger levels: sleep, stress, activity, hormones etc. Roll with it. Hunger is normal. Eating enough to honor your hunger is normal.
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Lately I’ve been eating breakfast later - around 10am, and not having a snack between breakfast and lunch. But sometimes I still eat earlier and do the snack thing. Some days I don’t feel like eating something sweet after dinner. Some days I want to eat something sweet after lunch AND dinner. I don’t overthink it!
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Hope you find this reminder helpful 🙌🏼🙌🏼 this weekend I’m prepping a bunch of new meals - follow along on stories!!
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Recipes pictured: soyrizo breakfast burrito (in the WWL Program), mixed berry muffins (found a recipe online - don’t remember the name of the blog), homemade hummus, sweet potato mash bowls and white bean mushroom and spinach pasta (coming to the WWL Program soon).
It’s the first ever Free Recipe Friday over on w It’s the first ever Free Recipe Friday over on workweekunch.com today!🎉
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👩🏻‍🍳From this week on we’re bringing you a new free recipe every Friday to enjoy as meal prep or random meals throughout the week.
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🍜I’m soooo excited to finally bring this series to life! Now that we have TWO sites, a home for free content (workweeklunch.com) and a home for our paid meal plan membership (wwlprogram.com) it’s easier for our team to provide more free recipes for you to enjoy.
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🍜Get this veggie ramen: https://workweeklunch.com/veggie-ramen/
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🤯Yes you CAN meal prep ramen! Cook your noodles and prepare your toppings, keep the homemade broth on the side until you want to eat. Heat everything up, put it together in a bowl and you’re good to go!
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🍳Marinated eggs can be kept in the fridge for a few days and they are WORTH the extra preparation if you eat eggs! I learned how to make perfect soft boiled eggs just to make this recipe at home.
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🍜Yes, I do use the packaged noodles but don’t use the packet and opt to make my own broth from scratch instead. You can use any noodles you like!
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👇🏼What are your favorite ramen toppings? Share below!!
Salad secret: you can transform any salad into a d Salad secret: you can transform any salad into a delicious stir fry! Check out how I transformed @yourtaylorfarms Thai Chili Mango Salad Kit 🥗
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👉🏼Just add a grain, rice or noodles and any leftover proteins you have (chicken, tofu, tempeh, shrimp, salmon and beef would all work great here) and you're good to go. The crunchy veggies in this Taylor Farms salad kit are perfect in a stir fry. 
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🍯I made a quick soy sauce, peanut butter, honey and lime sauce to stir fry the veggies and nuts, but you can use any sauce you like. Simply cook the veggies in the sauce on high heat (like really high heat) for no more than 5 minutes. Serve over your grain/rice/noodle and enjoy.
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😍Btw, this salad kit is officially my favorite! The tangy vinaigrette totally makes it. I drizzled it on top of my stir fry for extra zing. The crunchy quinoa flakes and sunflower seeds add such a great texture too, whether you're eating this as a salad or a stir fry.
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❓Would you try this? Let me know in the comments!
It’s a good Wednesday for a new meal plan! Swipe It’s a good Wednesday for a new meal plan! Swipe left to see what’s featured in this week’s WWL Plan for members 👈🏼
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What are you looking forward to trying first?👇🏼👇🏼
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✨Every week we curate a meal plan featuring 5 recipes that are all different, but easy to make. The plan changes each week to avoid that dreaded cooking rut!
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💯Every meal has a vegan, vegetarian, omnivore, dairy free and gluten free version! We provide tons of swap ideas to accommodate allergies and preferences too.
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🥦Not feeling these recipes? Good news. We have 350+ recipes to choose from in our archives and a nifty meal planning tool so you can create your OWN plan and grocery list in minutes.
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✨Members can keep track of their favorite recipes and bookmark the ones they want to try.
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👍🏼We don’t provide calories and macros in the WWL Program as we are the ONLY meal plan subscription that’s truly aligned with intuitive eating and HAES. Our plans provide some structure and help members get organized, but we don’t give nutrition advice or tell anyone what to eat.
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🙌🏼The results we get for our members have nothing to do with weight loss or management and EVERYTHING to do with saving time, saving money and eating a variety of foods to avoid that dreaded food boredom.

🔗If you’re interested in joining, head over to my bio link and hop on a free trial! You can cancel anytime if it’s not for you.
When I shared the sushi takeout dinner I had with When I shared the sushi takeout dinner I had with my partner over the weekend, my DMs exploded. 🍣
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“That sushi is so expensive!”
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“We can get that same amount of sushi for $20!”
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“Wow so much for such a small amount of sushi!”
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“That’s outrageous! Why is takeout so expensive there?”
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“You got ripped off!”
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...yikes!
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The way my partner and I eat is 100% intentional.
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We love saving on groceries thanks to meal prep. We also love splurging on GOOD sushi from our favorite place (Momiji) even though cheaper options are available. And we plan/budget for all of it!
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Money and spending is deeply personal and we all have different priorities.
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When you look at/read this post, what is your initial reaction?
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How we react to content like this is a great way to discover our invisible scripts and true beliefs around money, food and more.
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Recipes pictured are listed in the comments!
Savory 🌯 or sweet 🥞 breakfasts: which are yo Savory 🌯 or sweet 🥞 breakfasts: which are you more in the mood for lately? Tell me with your fave breakfast emoji in the comments!
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🌯Favorite savory breakfasts in WWL:
-all our breakfast burritos
-frittatas
-breakfast sandwiches
-savory overnight oats
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🥞Favorite sweet breakfasts in WWL
-muffins
-scones
-pancakes and waffles
-sweet overnight oats
-all the granola
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We have loads of easy breakfast recipes in the WWL Program! The soyrizo/chorizo burritos are coming soon 🙌🏼
Meal prep motivation... that has NOTHING to do wit Meal prep motivation... that has NOTHING to do with weight loss 🙌🏼 what’s motivating you these days? If you’re not feeling motivated but genuinely want to prepare food for the week, what’s stopping you?
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Keep swiping for real life motivation from the amazing folks in this community!!
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Stay tuned on stories for my #sundaymealprep process!
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Recipes here: banh mi bowls, sheet pan sausage meal prep, chicken piccata and muffins. Recipes are in the WWL Program for members only! Learn more about our weekly meal plan membership in my bio link - get started with a free trial if you’re on the fence!! You can cancel anytime if it’s not for you.
Figuring out the best portion size for meal prep i Figuring out the best portion size for meal prep is a process! But it’s something only you can decide for yourself through experimentation.
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And even when you know generally how much you like to eat in one sitting, you’ll still get it wrong sometimes and make too much/too little food. That’s ok!!
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The containers in the top row of this photo are the “standard” sizes of meal prep containers you’ll find online or in grocery stores. You can find links in story highlights!
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Just note that even though a container holds 3 cups of food doesn’t mean there’s actually 3 cups of food in there! I never fill mine to the very top. That’s just a practicality thing.
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Also 3 cups of a salad is different than 3 cups of chili. It’s not just about the container size, but the balance of what’s IN them too. And I don’t mean balance as in “healthy” vs not... I mean balance of macronutrients like protein, carbs, fat, veg etc.
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For our recipes: most of our members say the portion sizes are on the bigger side, but that only means they get more servings out of it! We never tell anyone how much to eat.
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We always get questions around pancakes, muffins, breads etc. it’s hard because YOU are the one deciding to eat 1 muffin in one sitting or 4. Or all of them. We don’t care. Same with pancakes - it depends on how big YOU make them and how many you want to eat. Same with wraps. How big are your wraps? If they’re small, would you make 2 wraps in a “meal” or 1? It’s really up to you.
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Sometimes I prep too much and don’t finish meals. Sometimes it’s too little and I eat more after the meal. My best advice: go into meal prep knowing your body needs different amounts of food every day. At least you’re prepared because you DO need to eat every day!
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I hope this helps clear up some questions around portion size, which is often sooo connected to dieting and restriction.  But it’s really up to YOU to determine.
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