Cooking in Bulk and Why It’s Helpful
Imagine coming home after a long day at work, exhausted and ready to crash. The energy and time needed to cook dinner seems like an impossibility — so convenience foods win the fight. Again. Time to order take-out or zip through that drive-thru window, right? Sure, that may seem like the easier choice at that time of desperation. But it doesn’t have to be that way.
Let’s rewind. Some time spent on Sundays preparing food for the week can solve this problem and save you a tremendous amount of time and money.
Bulk cooking simplifies your life, saves you time, and helps you to make more conscious, healthy choices.
All you have to do is a little prep work for an hour or two on Sundays (or another day that works best for your schedule) and you’re set for the week.
This prep work includes washing veggies/fruits, chopping and storing any foods, picking a few smoothie recipes and preparing ziplock/mason jars, making a batch of my Falafel Burgers and freezing them, and even pre-cooking some stews or Chilli‘s like I like to do.
One trick I love to do ~ I preheat my oven and fill it to the brim with chopped veggies drizzled with olive oil and sprinkled with seasonings. I roast the veggies for half an hour, and I store them in dishes in the fridge. That takes care of veggies for the entire week, just warm them up when needed!
Perfecting this system of bulk cooking will free up so much mental space and time in your schedule – you’ll be amazed. It feels fantastic not to have to worry about meals each evening, but also know you are providing healthy foods for yourself and your family.
- Use that list of seasonal veggies and your household’s favourite veggies that we made at the beginning of the week.
- Choose 1-3 of those vegetables to cook in bulk this upcoming week.
- Jot down some meal variations you can make with these vegetables and grains you may cook.
Here’s today’s Recipe-Free Meal idea!
Fill lettuce leaves, collard leaves or romaine leaves are the best, with toppings of your choice.
A favourite topping of mine is to make “tacos” – with a blend of black beans, red onion, cilantro, and tomato.