I have a formula that I use to make dinners in as little time as possible, but it relies on food prep. I always prep ahead of time. Have I convinced you to do the same yet? I feel like a broken record, but the posts that seem the most basic and obvious to me still get the most follow up questions.
So. About that “formula.”
Carb: usually a whole grain like quinoa or rice, but sometimes I opt for noodles, and sometimes I just turn to bread
Fat: avocado, nut, oil, something
Green: veggie of any sort, but spinach and kale are my faves
Protein: seitan and tofu are my #1 and #2, tempeh is the often overlooked step child, and then I have the freezer supply (think veggie burgers) or the pantry (think canned beans)
Put them all together, and BAM!
A meal in minutes. Sometimes less.
That’s why you MUST MUST MUST keep your fridge tupperware ready.
Here are a few posts you may be interested in:
No more excuses – tips to make meals like the above even when you’re coming off a 12 hour shift
YESS! I SO needed this lecture err post! I get so busy sometimes that it’s so difficult to eat healthy.
You, Elise, are the prep queen!
Have a great Saturday!
We always have food supplies on hand (roasted veggies, brown rice, etc) and when we are busy durning the week we just throw together “buddha bowls.” Totally convenient because they are customizeable to whatever you have on hand, and non vegan eaters can throw some chicken in theirs and you don’t feel like you are cooking two separate meals.
Yes I am just now realizing how wonderful it is to prep food ahead of time. Love it!
The seitan in this post looks delicious. I’ve been meaning to make your seitan log for awhile now, and I’m finally going to get around to it this weekend. Can’t wait!
A little organising goes a long way, no? I’m the same! Makes life so much easier, especially when you are working/have a small crazy child!
well dear, if you can’t be prom queen, I guess prep queen is pretty awesome. Beans for protein are good – any way to prep them in advance instead of using canned beans?
thats what mom’s new rice cooker is for!!! yes, it makes dried beans & lentils. add legumes, add water, push start and forget about it.
I couldn’t agree more. Pre-prepped meals save my life…everyday!
This is a great way of preparing quick dinners, I have a very similar routine on days where I just don’t have the energy to cook! That looks delicious, avocado is my favourite healthy fat 🙂
Thanks for a great post! You’ve really inspired me to start prepping and being more creative with food!
Anyway, do you think at some point you could do a post of like everything you can make in a rice cooker. Like specifically ratio of beans to water, all the different kinds of grains, etc. Yesterday I made a huge thing of quinoa in my new rice cooker, which was inspired by you and I am so excited to have it for the week!
Also, for those of us who aren’t as intelligent as you, could you maybe give like serving size of grain to veggie to protein in these bowls. THANKS!!
I know I just asked a lot and I am sorry if it is obnoxious! Happy Sunday to you =)
OK. She says we’re waiting for the larger version to arrive. Can’t wait. Thanks.
hey mollie, ill start keeping track of the ratios i use and get a post together.
as for the grain to veggie to protein serving sizes, its not a very conscious decision. i kind of just look at the amount of things i have on hand and how many days i need it to last and portion things out accordingly. if i had to guess, id say my plate would be a pretty even 1:1:1 ratio with 30% veg, 30% grain, 30% protein…saving the last 10% for fats (like avo) or nutritional yeast or dressing. hope thats helps!
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