Preparation is Key
Being more aware of what you are eating doesn’t necessarily mean spending more hours in the kitchen. Preparation is the key.
Here are some tips for saving time in the kitchen with batch cooking.
1. Full Recipes
Many of the recipes on my site can be frozen and used at a later date. They freeze well and serve as a good back up.
Batch prepare a few salads at the start of the week and keep them in tupperware containers in the fridge.
Several of the ingredients on the savory breakfast chart can be batch cooked at the start of the week to save time.
· Roast a chicken (use the bones to make a broth/stock). If you don’t think you’ll get through an entire chicken in a week ask you butcher to cut it in half (you can do this yourself with care and a sharp knife) and freeze it until the following week. Let if defrost before roasting it.
· Dice, season and roast a tray of mixed starchy vegetables at 180°C for 40 minutes. These include - sweet potato, parsnips, jerusalem artichoke, carrots and squash
· Hard boil half a dozen eggs. These will keep in the fridge for several days.
As mentioned above, you can batch cook food and then freeze it to use later. Salads on the other hand do not freeze well and it’s best to make these fresh. One exception to this is freezing vegetables to use in smoothies. A large bag of kale could be washed before being put in the freezer and you can use it as you wish.
Other things for the freezer
· Bananas – fill a bag with bananas and pop them in the freezer. Good for smoothies
· Berries – you can buy frozen organic berries
· Stock – if you roast and chicken and make a stock from the bones that can then be used in soups and stews.