I came, I thawed, I conquered — how to break bad eating habits

Every year, as Spring Festival draws to a close and I embark on the seven-hour high-speed rail trip from my parents' home in Fujian province to Beijing, they always prepare a departure gift for me.

It usually consists of a heavy container packed with big, tender chunks of braised beef, firm cubes of tofu, and crisp bamboo shoots, all set in a dark, savory frozen brine.

This humble yet precious bundle tucks neatly into my suitcase and goes straight into the freezer the moment I step inside my apartment after the long trek. It saves me the hassle of grocery shopping and hurried takeout meals, when the last thing I want to do is cook upon my return to the bustling city.

This year was no exception. My mother had frozen an assortment of meals in handy portions for my convenience. On the first weekend I was back in February, I let the food thaw before heating it up on the stove. In minutes, my kitchen was filled with the comforting smells of my hometown.

As I indulged in those familiar flavors over the remaining days of my vacation, I realized this small family tradition aligned with the "frozen door" lifestyle that many young professionals have embraced.

The concept is simple: Prepare food in bulk, freeze it, and reheat it when needed — saving time and effort, and ensuring healthier eating habits.

Unfortunately, this lifestyle lasted only as long as it took me to consume the reheated food. The allure of greasy, tasty takeout usually seduces me. But the self-discipline I witnessed in the young professionals I interviewed recently — a clear commitment to healthy eating and a goal of achieving a leaner body — was a wake-up call.

I've often been swept up in the fads to eat like a fitness pro, purchasing vegetables and fresh meat in bulk, especially after dining out left me with stomach discomfort.

But, too often my resolve to eat healthy faltered as inertia crept in.

I'd watch fresh food spoil in the fridge. Mold would quietly take over forgotten broccoli, half-used tomatoes, and avocados. This wasn't just food waste — it was a failure of willpower, and a broken promise to myself to eat better.

As I gained weight during the recent holiday, I decided to give the "frozen door" a more serious try, by preparing quick, reheatable dinners.

I ordered chicken breasts, salmon fillets, broccoli, grains and storage containers — all delivered within 30 minutes via a major online shopping platform. Armed with a recipe recommended by several food influencers, I followed it to the letter.

I chopped the proteins into chunks and marinated them with black pepper, garlic and honey before pan frying them for three to four minutes.

I quickly blanched the broccoli, then tossed it with olive oil, soy sauce and garlic powder.

When I portioned the steaming food into three containers, a sense of accomplishment arose. It was the first time I had prepared this amount of food in one go, and all it took was 40 minutes. It was hardly a chore.

The real reward came over the next few days. Each evening, I only had to spend 10 minutes reheating my dinner — leaving me plenty of time to hit the gym or relax.

Moreover, I felt lighter, physically and mentally, which convinced me it was an act of self-care and mindfulness. I got to choose and pick my own ingredients, and keep the calories in check, while avoiding excessive takeouts and unnecessary food additives.

I'm not sure how long I'll continue this practice, but one thing is certain: The benefits are real, and I'll keep it in my routine as a change of pace and a way to bring more balance to my life.

In fact, I've already called my parents and have stewed another batch of beef and tofu under their guidance. I have put it in the freezer for the next time I need a quick, nutritious meal in a pinch.