Cooking From Scratch Made Easy

Posted by Carole

You know it already; banning ready-meals and cooking from scratch is the path to a healthy and glowy version of yourself but then there is reality…. and it’s easier to say ‘hey, when you come home late tonight you’ll have to wash and peel that veggies, chop and cook them and one hour later you’ll be free to finally sit down & eat and enjoy a nice moment with your loved ones… or your Netflix!” than to actually do it!

It’s true but think about it… What takes a lot of time when cooking is the preparation, namely all the washing, peeling and chopping of vegetables. Once they’re in the pan cooking you have a bit more time to yourself, only keeping an eye on the fire from time to time. And for this reason I totally understand why you wouldn’t want to go through all this when you’re exhausted or just can’t be bothered. Totally agree! I’m the same and very often cowardly simplify my meals so they don’t involve too much peeling and chopping.

But the good news is that there are some very simple tricks to help you cook from scratch on a daily basis and here they are:

  1. Freeze your veggies!

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Twice a month I buy large amounts of vegetables such as peppers, carrots, zucchini, eggplants to name a few and take advantage of a quiet Sunday afternoon to prep and freeze them. It’s easily done and actually quite an enjoyable task if you put some music on and maybe enjoy a little glass of wine to help you go through the chore!

All you have to do is wash and dry your veggies, peel if required and chopped them the size that is the more convenient (slicing is usually a good option) then store them in freezing bags, making sure each bag will correspond to a portion you will need for a future meal so all you’ll have to do later in the week is to take a bag out of the freezer to defrost rather than trying to separate a frozen bloc of sliced carrots.

You can also prepare bags containing a mix of vegetables like green beans, zucchinis and eggplants so you’re ready to cook a lovely and colourful “poêllée” one evening.

I know it sounds like a very obvious thing to do but believe me it will make a difference and help you enjoy healthy veggies a lot more often but also make your meals more varied! The only thing you have to remember is to defrost a portion well in advance if you don’t have a microwave with a defrosting function.

And yes, you can buy frozen veggies in the supermarket but by preparing them yourselves you’ll make sure to opt for the healthiest, tastiest and cheapest option!

  1. Freeze your meat and fish

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The same applies to meat and fish of course! You can cut, season and prepare them in advance and freeze them in convenient portions for future meals. Then it’s only a cooking job that awaits!

  1. Non-processed canned and jarred food

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Non-processed canned or jarred ingredients such as corn, asparagus, chickpeas or beans are very useful ingredients you should always have in your cupboards.

They are cheap to buy, can be preserved for a long time, are relatively healthy (I insist that I’m not talking about processed and seasoned canned or jarred food of course!) and are an easy way to accompany or complete a dish.

Think about a nice tomato salad, add canned corn and jarred asparagus tips, a couple of boiled eggs and a nice vinaigrette on top and you have yourself a perfectly good and filing meal to enjoy.

  1. Quinoa, rice, pasta….

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Remember that those only take a few minutes to cook and that a freshly made pasta dish is way better than a processed pasta ready-meal.

The Twinnie and I will give you some delicious yet healthy and easy to make rice and pasta recipes very soon so stay tuned!

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Veggies bags ready to be frozen!

Thanks for reading! Like and leave a comment below if you enjoy reading this article and would like to share your cooking tips with us!

 

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