Do less work. Eat better food.December 10, 2012
Recently someone asked me with amazement, “So, do you cook every night?”
Two things struck me about that statement:
1. That it sounds really outlandish to cook every single night.
2. That I realized I totally don’t. No freaking way. Do I look like Martha Stewart?
But we eat real food in this house. Every day. So here’s how you too can be #winningatkitchen without cooking every single night.
(And yeah, if you’re on Instagram like me, tag your winning moments in the kitchen too!)
Always buy the no-cook basics
Plain yogurt. Fresh fruit. Carrots. Avocados. Nuts. Seeds. Stuff like that, y’know? Nothing to it, just eat ‘em and that’s real food in your belly, creating a body that’s strong and balanced.
Make big batches
I’m not talking necessarily making a huge spaghetti dinner and eating it as leftovers all week long. Maybe. But it works even better with individual foods that recombine well. When you make rice, make a lot. When you bake salmon, bake extra servings. When you’re chopping greens, chop them all and store what you don’t need in the fridge. Later this week you’ll have yourself a salmon salad or brown rice bowl without cooking a darn thing. A new dressing or topping will make it feel like a brand new meal.
Eat out strategically
Everyone enjoys a meal out, myself included. Perfect for the day when the fridge is almost bare. Less perfect when your refrigerator is overflowing with fresh produce because you might end up throwing away food that rots and get annoyed at yourself. Speaking from experience here.
Oh honey, use that slow cooker
Prep the night before, throw it together in the morning and hit the power button. Dinner is ready when you are. Bam.
Now, I have to admit that last one can be tough to wrap my head around.
But recently I got a copy of Everyday Gluten-free Slow Cooking and it has given me some amazing ideas. Like Barbeque Almonds. And Chocolate Risotto.
(And btw, it’s really super easy to cook gluten and grain-free with a slow cooker. Not that I avoid these things entirely, but I prefer meals based on protein and veggies.)
First I made the Cashew Chicken pictured above. Homemade takeout food? Oh yes, that knocked my husband’s socks off. Mine too. Of course I modified the recipe to leave out the brown sugar and added in a whole bunch of nutrient dense bok choy.
Next I tried the Brazilian Black Bean Soup – it was a citrusy version that felt light and sunny.
This week I’ll be making the Chili and Lime Brisket. It’ll work on its own, then I’ll shred it for taco meat the next day so I won’t have to cook. Brilliant.
What are some of your ideas for #winningatkitchen? Leave a comment and let us know.