Why Batch Cooking Will Change Your Life
We live in a world that’s set up to make feeding ourselves with nutrient dense food a total challenge. We know we should eat more vegetables, less processed food and less sugar, but when we are busy and rushed we’re more likely to grab whatever is in front of us for ease and convenience. By devoting only four targeted hours per week towards meal prepping you will give yourself nourishing food for every single meal without giving it another thought. What a relief. I’ve laid out my entire process for you in my step by step batch cooking guide so you can simplify your life as well.
Roasted Root Vegetables
These roasted root veggies have become a staple of my diet. I make a batch every single week! I fry an egg to have on top of them for breakfast, have some alongside greens and turkey meatballs for a super satisfying lunch bowl, or simply just have some on their own with melted coconut oil on top.
Sweet Potato Breakfast Hash
In the quest to eat healthy, whole foods, figuring out what to eat for breakfast can sometimes trip us up. We want something quick and easy but don't want to grab a doughnut or cheese croissant on the way to work every day. The key to an awesome, weekday breakfast involves the tiniest bit of meal prepping to set you up for the whole week. I've been loving this Sweet Potato Breakfast Hash lately. I make this on a Sunday, store it and heat it up in the mornings.
How To Make Perfect Pickles
Fermented foods are having a bit of a moment in the health food world right now. They're not actually a fad though. Like all of the best medicinal foods, ferments have been around for ages.
If you’re new to pickling, it’s a good idea to start with recipes that include vinegar, since they require less skill and produce more consistent results. My first brine pickle making attempt failed miserably (I got the salt water proportions all wrong. Too excited to read directions). So I'm going to provide you with both methods to pickle so you can experiment with each!