Sunday, January 16, 2011
Tips & Tricks - Prep Work
In case I haven't mentioned it, we homeschool the Sprouts, so my days are filled with curriculum, field trips and co-ops . . . not always conducive to cooking breakfast, lunch and dinner. And since my evenings are often full with dance rehearsals and work, I try to sneak in prep time here and there.
As I mentioned, Jim is in charge of my #1 shortcut, the veggie tray. This week, he also cleaned out the fridge and organized our always-overflowing fruit bowl into something much more useful. Doesn't this just make you want to eat fruit all week???
Here's my action plan for everything else:
Sunday (already complete)
Soak black beans and chickpeas
Cook black beans and quinoa
I'd love to eventually get more done on Sundays, but I've been grocery shopping in the evening, which makes getting everything else accomplished a little bit harder. Fortunately, Monday is usually our "at home" day, so I can usually catch up around the house. I only make bread 1-2 times per month and kombucha as needed, so my weekly prep work usually only includes cooking beans and grains, making hummus or a dip for the week and getting the fruits and veggies ready to go.
Chickpeas will star in tomorrow's salad, Friday's lunch and be made into hummus for snacking on all week. The black beans are going into Wednesday's lunch and Friday's dinner, along with being sprinkled on top of salad or tossed into wraps or soup.
The quinoa will be used in lunch salads tomorrow and Wednesday - plus I'll have extra in the fridge if we need a change from oatmeal in the morning.