Cat and I have begun a new quest: Sunday cooking. I always cook a little something on Sundays, but this time we’re taking it to more-serious meal-planning level. Lately I’ve found myself rushing from one activity to the next during the week, with little time during the cook to cook or make lunches. This caused the restructuring of our food making.
First on the list was a basic chili recipe. We made this chili using fresh ground beef from my grandparents’ garden. I’ve eaten this chili twice this week – both for lunch and dinner on two separate days. It provided me with a ton of fuel to get through my running workouts and extracurricular activities. Though, I won’t lie. I still feel strange eating meat twice in once week. Maybe that means I’m more of a vegetarian than I thought.
The second dish we created was this Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans. This is a major power-food meal. Cat has already reported increased levels of energy after eating this for lunch, and I concur. Plus, we got to use up 12 cups of the swiss chard from the garden – pretty much our last surviving garden good.
Cooking in advance had made my life infinitely easier this week. Having healthy meals on stock has really helped me choose the right foods, especially in moments where I’m fatigued and just need to eat.
After nearly a year of willy-nilly eating, I’m ready to get my nutrition back in check – and what better way to do it than with a little beans, vegetables and meat that comes from a source I know.
Do you cook in advance?
Your grandparents grow beef in their garden!? ; )
This is a great idea and I’ve considered doing it as well. I’m already in the habit of cooking double batches of meals, but it would be even smarter to quadruple them. I think my biggest fear though is not getting to eat them and letting the food go to waste, since cooked beans and grains only last so long. Ah, conundrum!
I am terrible at cooking in advance and meal planning in general. Maybe I’ll start this weekend.