I try to practice what I preach. (And I also try not to preach too often.) I encourage others those I love to healthy relationships with food and eating, and, while there are sometimes minor setbacks – like the oh-crap-did-I-really-eat-all-of-the-brownie-batter moments- I think I’m doing a pretty good job. In the same vein, when my friends tell me they don’t have time to cook, I ask them if they can spend just one afternoon making a few simple dishes that they can enjoy all week.
Whether it’s a big batch of steel-cut oatmeal or a pot of soup to last the week, cooking “in bulk” really saves time. Also, because I often cook for both me and Ari, it’s easier to make a lot of one thing we both enjoy than to try and make something different for each of us.Of course, just because I know it’s a smart idea doesn’t mean I always do it! But, the other day when I had a day off, I did.
I tore into one of my favorite cookbooks, Vegetarian TImes Cooks Mediterranean, for inspiration.
Melissa Clarke, the book’s editor, also contributes to the Dining section of the New York Times (the highlight of my news week) and always has fantastic ideas. This book is no exception, and is filled with scrumptious, interesting vegetarian fare. The last food triumph I made from this book was the Garbanzo Cassoulet, which was a true winner.
While it’s certainly not a requirement for which cookbooks I read, I love that this one gives each recipe a nutritional breakdown. It’s nice to know if you’re eating a “snack” or a “main” for those times when intuitive eating just doesn’t cut it.
Because I recently discovered soup is a perfect work snack (I just put it into a closable cup and drink it with a straw), I settled on this Moroccan Carrot Soup.
Made with sweet potatoes, carrots, green apple and curry, it seemed like the perfect September dish. I set about cooking the soup and puréeing the chunks of veggies and apple.
Did I mention how much I love my immersion blender? No mess was made trying to transfer the soup to a blender or food processor!
The soup was fragrant, perfectly spiced, and delicious. Ari said it was one of the best things I’ve ever made!
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Another easy meal prep idea came from SELF magazine. SELF has always been one of my favorite fitness and lifestyle ideas… they promote a positive body image, have great exercise routines and fun fashion spreads, and often give me really good cooking ideas. I came across this suggestion of preparing a big batch of corn and tomato salad, and then using it in a variety of dishes throughout the week. With all of the heirloom tomatoes we have, it seemed like a great idea!
All you do is shave the (uncooked) kernals off three ears of corn, dice up some tomatoes, and voila!
I stored the salad in three containers for convenience.
Do you cook “in bulk”? Do you have any tips for recipes – like the above corn and tomato salad – that can do double, or even triple, duty?
I love to make big batches of soups, stews, and chilis in the winter, either in my slow cooker or on the stove. It’s so handy for making a quick lunch – just pour some homemade soup or stew in a container, grab a sandwich and a piece of fruit, and I’m good to go.
There are times when I’ve made so much I worry that we’ll get tired of eating the same dish, so I’ll freeze it for later, either in large containers, or individual meal size. They’re great for making meals in a pinch.
I love cooking in bulk. Anything that saves me time is a winner! The thing I make the most often in bulk is chili…I may a HUGE pot of it and then put it in individual containers and freeze it. It’s the perfect lunch when I don’t have time to make anything before work…just grab it out of the freezer in the morning and by lunch time it’s thawed out and ready to be reheated. I love this idea of making a corn/tomato salad, I’m going to try this!
i’m totally with you on the prepping for the week ahead! i try to make as much as i can in advance like if i’m having salad at night for dinner i make enough for leftovers for the next day for work or if i’m grilling up some fish or somethign i make an extra for lunch and what not.
that corn and tomato salad looks so good! we’ve been on a tomato overdose ever since we’ve been buying the big boxes for of farm grown for cheap out east
I am not the biggest fan of cooking in batches, because I know I will get bored of having the same thing. So when I do cook in batches, I always freeze at least half so I don’t eat the same thing all week.
that soup reminds me of a butternut squash and apple soup my mom has made before. it’s a great combo, the sweet root veggie + apple. yum!
now that i’ve moved into an apartment with a kitchen (holler), i am all about making stuff in advance. i’m thinking i might buy beans in bulk and cook a butload of ‘em on weekends, along with a couple of cups of grain (quinoa, millet, brown rice, etc.) then i can throw veggies into the mix and voila – lunch and dinner! makes life much easier!
I always have a big batch of brown rice and quinoa in my fridge. It makes it really easy to make Mexican, Indian, Asian, etc. cuisines all throughout the week.
Cooking in bulk saves so much time and money! During the winter, I often make a big pot of veggie soup on Sunday afternoons, and take it for lunch to work all week. I lucked into a free bread machine at a yard sale last year, so I make 2 loaves of bread-maker bread on the weekends, and freeze one so we always have one ready to go
Thanks for the carrot soup recipe–love it!
i literally couldn’t survive my life if i didn’t cook in bulk. i make 2 cups of different grains every week along with a big batch of dried beans or lentils, and i try to make a big batch of at least one meal each week to pull out for easy dinners when i know i’ll be getting home late (read: going to happy hour) and don’t want to spend the cash on dinner out. i’m all about freezing things too – soups/stews, homemade veggie burgers, baked goods (you know, the 2 times a year that i bake).
sometimes i get creative with reusing dishes – soups can actually make great sauces for pasta or rice, or a stew can be blended to make a different soup. i haven’t done this in a while, but making a dip or nut pate – something you might usually make for an hors d’oeuvre at a party – and eating it with raw veg and crackers can also be a different meal that lasts a few days (as long as it’s a big enough portion, obviously).
A cookbook like that would do diabetics like me wonders! Knowing the exact carb count helps when trying to figure out insulin dosages – got to get me one of those
i rarely cook in bulk although i probably should since i’m on the go constantly! the carrot soup looks tasty though!
Cooking in bulk makes life so much more sane! A little prep now saves a lot of trouble later! And besides, why make one serving of rice when it’s just as easy to make five?
I am a big fan of this – in theory – but I rarely get my act together! Whenever I make something like a soup or chilli or curry then it’s much easier to make it in bulk and I love having leftovers during the week. It makes packing lunches so easy.
That soup looks so pretty and so delicious!
Aren’t immersion blenders amazing?? I just used mine last night for acorn squash soup.
Love these simple delicious recipes! The carrot soup is making me crave fall.
I love making bulk batches of food for freezing or saving for lunches! Usually I don’t do soup though because I’m seriously not a soup person but this does look pretty tasty!
Whoa, you are organized! I don’t cook in bulk a lot, but when I do it’s usually a rice dish of some sort because I like to eat it hot or cold, so it’s convenient to eat wherever I am!
Hi there! I have been hooked onto you website via a mutual friend of ours. I gave your protein bars and lara-balls a try and I have to admit, they came out pretty well and I am looking forward to having them for rehearsals. Thanks so much!
Loved this recipe!
Thanks for sharing, Katie!
Wish you a lovely weekend
I love carrot soup. This recipe looks great. I actually just got an immersion blender that I am dying to use!
I like to cook things like chili or stew in bulk and freeze them in individual portions for quick dinners. I also love to bake muffins/scones in bulk, wrap em in foil, and pop them in the freezer for fresh-tasting treats!
My husband used to be a chef in a nursing home, so he is physically incapable of cooking anything with less than 10 portions! Nah, he’s not that bad really but we usually have at least two servings left over, but that’s OK, that’s what freezers were invented for! x