4 Easy Pre-Cooking Tips for Stress-Free Week-Day Mornings
Jane is a super busy working mom of 3 kindergarteners, who could give any juggler a run for his money. She has her hands full with cooking, cleaning, laundry, getting children ready to school, homework, packing supplies for school, after-school activities and day-care, drops and pickups, nimbly balancing work and life on a tight rope.
Any guesses on what could be the most stressful part of her day?
Of course, just like for the rest of us, it’s the hectic morning time in the kitchen, when she needs to cook, serve and pack for the entire day. Jane cooks all of it in just 30 minutes.
Overwhelmed? Yes, we were infact intrigued about how she tamed the cooking beast. Jane spilt the beans, and shared 4 easy tips that would bring down stress levels with smooth cooking sessions through the week.
Planning at the beginning of every week plays a key role in easing the morning strain. Chart down the weekly menu on a piece of paper and tape it on your kitchen wall. Keep in mind, nutrition, portion control and of course your family’s favourite food categories. Invest in measuring cups, scoops and spoons, storage dishes, parchment papers, tin foils, zip lock bags and mason jars.
Spend 2 Hours in the Weekend
If you notice, maximum time is consumed in cutting vegetables or grinding pastes and preparing sauces. Allocate just a couple of hours over the week-end, may be on a Saturday or Sunday, whichever works best for you. Remember, these sacred 2 hours is going to set you free for the rest of the week.
Cut fruits and veggies and stack them up in your refrigerator. Sprinkle herbs, turmeric, salt, lemon juice, and crushed garlic on meat and seafood while marinating them to pack in tin foils. Assort the nuts with fruits and veggies of your choice in separate zip lock pouches so that they can be taken out for snacks easily. Make your purees, pastes, and sauces well ahead and store them in the refrigerator.
Cook in Bulk
Grill/ boil/ roast or steam your carrots, broccoli, cauliflower, asparagus, capsicum, potatoes or any other veggies, in bulk and freeze them after they return to room temperature. Hard boil your eggs, and cook your oats, quinoa, rice, lentils, chickpeas and beans in bulk and freeze them. Meat can be grilled, sautéed or made into patties and frozen in zip lock pouches.
Juice in Style
Don’t go searching and measuring juicing ingredients in the morning. If you are a green juice person, store all ingredients in mason jar and refrigerate. So during the mornings, all you have to do is, pour the ingredients from the jar inside the blender and enjoy. Emulate the same for the other juices required through the week.
Now, wake up to enjoyable relaxed mornings even on week days, as cooking becomes easy and quick, all thanks to Jane’s nuggets of wisdom. We’d love to know any meal preparatory tips, you might have!