Erica Adler
Featured CreatorHi there! I'm Erica, a personal chef (AKA professional meal prepper ;)) based in NYC. I come here to share about all things food & life with the goal of helping you get comfy in your kitchen.
You've watched your prep cooks burn out on the same six proteins every week while Erica Adler builds an entire business around making vegetables interesting. Her meal prep breakdowns aren't influencer fantasy — they're systems thinking disguised as lifestyle content, the kind of forward planning that separates kitchens that flow from kitchens that crash. She's mapping out what actually keeps and what falls apart, which proteins hold texture and which turn to mush, all wrapped in approachable technique that translates whether you're feeding Instagram or feeding covers. The woman knows her mise.
— LineCheck EditorialEditor's Picks
Kitchen Systems & Workflow
Technique & Skill
What I Eat in a Day | EASY vegetarian and gluten free friendly recipes in collab with Some Shelly
Two cooks filming each other's daily eats, no pretense about "elevated plant-based cuisine" or wellness buzzwords — just honest food that happens to dodge gluten and meat. Shelly behind the camera means this isn't another influencer kitchen fantasy shot on an iPhone. You can tell when someone actually cooks for themselves versus performing for the algorithm.
Semi Homemade Meals for When You Don't Feel Like Cooking | easy, vegan, and gluten-free w/ RECIPES
You know that dead-eyed feeling when you've just worked a brutal shift and still need to feed yourself something that isn't leftover fries from the pass. Erica gets it — these aren't Instagram compositions, they're functional builds using good shortcuts that won't make you hate yourself in the morning. The veggie-loaded hummus bowl hits that sweet spot between actual nutrition and zero technique required, which is exactly where most kitchen workers live when they finally get home. Sometimes the best cooking is knowing when not to cook.
Inventory & Waste
Meal Prep This NOT That | aka what not to meal prep and what to cook instead with recipes
Professional meal prepper breaks down what survives three days in the walk-in and what turns into expensive compost. The math is brutal: prep the wrong proteins and you're throwing away margin, prep the right base components and you're buying back your life. She's mapping the territory between what looks good on prep lists and what actually works when you're running real volume.
WANT BETTER MEAL PREP? Take 5 minutes to do THIS! (with EASY vegan and GF friendly recipes)
Five sauces, endless combinations — Adler knows what every prep cook figures out by Tuesday. You're not building a different meal every time, you're building a system where one base becomes ten different plates. The math is simple: more sauce variety means less protein waste and fewer 86'd specials when you're three covers deep and the rail is singing.
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