Daily Storage

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Daily Storage

This entry is part 22 of 40 in the series DIY Soylent

So a recent thread on /r/soylent asked what people use to store their daily Soylent. Here is what I do. Storage Containers I’ve been consuming People Chow for over 6 months now and have 4 empty containers from GNC Mega Man Sport. Three of those are from mixing and selling People Chow over the last 3 weeks. Anyhow – The labels come off quite easily, they seal well and I can fill one up with about 7 cups of powder, making for around 7 meals. I leave one at work for lunch and have two at home (my recipe yields three 1 cup meals a day). When I only had the one container I would just take it to and from work every day. I started doing it this way right about the time I started mixing 7 days of powder at a time. For oil you can fill a container with oil and just use a measuring spoon to get the right amount out for each meal. I’ve mentioned it before but for oil I just plug my nose and down the daily oil when I’m getting ready in the morning. It’s not something that hardly anyone could put up with, I’m not recommending it.

Scooping out the powder from a bulk container instead of trying to get 1/3 from my daily bag has made preparing my lunch at work a 20 second job. A co-worker messages me that they’re leaving for lunch and all I have to do is scoop out some stuff into a blender bottle and make a quick stop at the drinking fountain to fill up on water. Yes, those are laundry detergent scoops in the picture. They’re 1/2 cup, fit into the mouth of my blender bottles easily, come to a point (making getting into corners easy), and it’s what was sitting on the counter one day when I needed a measuring scoop. So I washed it and have used it ever since.

Series Navigation<< Old masa and diminishing tortilla flavor“The gig is up” – increasing costs, but still cheap(ish) >>
By | 2016-10-14T07:18:08+00:00 July 8th, 2014|Categories: Preparation, Soylent|Tags: , , |0 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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