Well, maybe in business. But my theory is that the less I take care of my body with food and exercise, the more money I’ll spend on trying to fix it with medications and doctor visits. Just my theory – take it or go to another blog.
I’ve gotten a lot of questions about how I “find time” to cook for myself at every meal. Apparently, this is an issue for a lot of people so I thought I would touch on it a bit.
Let me just make something clear first. I don’t cook at every meal. I am a big advocate of cooking food in bulk. I probably learned this from my mom considering she only knows how to cook for 7 or more. Not to mention, it is hard to cook for one person. No recipe on the planet is designed for one serving and I definitely can not be bothered to do long division when I’m elbow deep in ground beef. I usually set aside about 2-3 hours during one day of the week to get my cooking done. It will take a little practice, but eventually you will be able to bust out a week’s worth of dinners in about 2 hours. Here’s a little insight to what those 2 hours might look like for me in order of how I complete them:
- I pre-heat the oven to desired temperature (I cook everything on 400 degrees to save time). While it’s heating up, I go ahead and season, cut, and prep my meat. This whole process takes about 10 minutes
- Once I throw the meat in the oven, I know I have about 30 minutes or so (depending on what I’m cooking) before it will be done. During this time, I chop all my veggies. I like to dice up raw onions and peppers so I can throw them in my omelets even when I’m sleep cooking or slice cucumbers ready for munching.
- I toss all the veggies I want to keep raw into tupperwares and throw it in the fridge (put the veggies you will use together in the same container to save space and time). Anything I am prepping for cooking goes to the side. Once the meat is done cooking, it definitely needs to cool off before storing. While it’s cooling, I go ahead and cook my veggies. Good thing the oven is already hot so this will take no time at all!
- The last thing I prep while my meat is cooling and my veggies are cooking are any snacks or condiments I might need for my meals – my “quick foods.” This includes little snack bags of homemade dressings to throw in my lunch box with my salads, portioned out bags of almonds, or anything else I plan on having ready to go when I am running short on time. (By the way, tuna salad is an amazingly quick protein source you can whip up in bulk and have ready to eat).
- Usually when I am done with that, my veggies are ready to come out of the oven. I pack up my meat, my veggies, and all my quick foods and throw them in the fridge! Only thing left to do is clean up the tornado that just came through your kitchen.
For me, this multitasking in the kitchen seems very natural, but I understand it isn’t for others. Hopefully this helps you with your time management and can make your healthy lifestyle simpler and easier to manage.