Cook Less, Eat More

If you are like me, you have plenty to do and not enough time to do it. One area that I have conquered in my quest for better time management is bulk cooking.

If you read my post here, you know that I try to have a particular focus each day of the week. At least once every two weeks, and preferably weekly, I have a Cooking Day.

On today’s agenda:

Cook black beans (soaked yesterday)

Soak almonds for dehydrating later (this enables better digestion)

Chop onions for ground beef

Brown ground beef and onions

Make gluten-free pancakes

Cook rice

I will be putting the ground beef in the freezer for use in taco salad and chili later. Half of the beans will go into the freezer for use in Black Bean and Corn Salsa (recipe here) later.  Tonight we will eat the remainder of the beans with the rice (recipe here).

The pancakes will go in the freezer as well, so we can have something quick for breakfasts.  The almonds will be dehydrated and ground into flour in the blender.  I use this flour for gluten free almond muffins.

By taking an hour or two on a day when I am home to cook these ingredients, I can make quick meals on days when I have a lot of errands to run or activities with the kids. Quick meals mean I avoid eating out just because I’m too tired to cook.

I know others who take an entire day to cook a month’s worth of meals, but I don’t have the patience or attention span for that amount of cooking.  This system works for me, and that’s what’s important in time management-finding what works for you!

 {Click to PIN this post.}