Batch Cooking Workshop Notes.
These tips can become part of a practice for you. Don’t expect perfection straight out of the gate! Aim to slowly add new healthful habits into your life.
A helpful mantra: A little better is a little better. Remind yourself of this truth when you are just starting out.
Make space. If you can carve out a couple of hours or if you can carve out 15 minutes here and there (set a timer!) - do yourself a favor and start to get rid of stuff that you don’t use. Kitchen cabinets should be used for functional storage, not as a place to hide things. Items you only use twice a year can go in the basement. Spices that are expired can go away. 30 Coffee mugs can be reduced to 15- the mugs that hold sentimental value? Take a picture of them so you can remember them forever! Be brutal and only hold onto truly functional items.
Notice what you need (this is ongoing) skills/tools/stuff to make new habits happen. (skills/ tools= cooking techniques, time management, stuff= anything that exists in your kitchen that is used for cooking that you don’t currently have) Keep a running list of what you need to make your life simpler.
Sit down (schedule this) and look at your week. What foods do you need - and how will you prepare them to make your life easier? I like to do this on Saturday or Sunday. It takes about a half hour to get it done.
Make a grocery list. There are websites that will do this for you- my favorite is cooksmarts.com. The art of creating a grocery list that has items that all interweave with one another and help you to save money and NOT have food go bad… this is so hard. I rely on cooksmarts to help me!
Shop and leave yourself time to appropriately organize your fridge RIGHT AWAY or ASAP with the fresh foods you bring into your home. I empty out my fridge once a week. Just because your fridge has deep shelves does not mean you have to fill them! Keep that space moving and know what’s in there. Carrots that are peeled and in a bowl are more likely to be eaten than the ones that slowly die in the plastic bag they were bought in. Prep veggies whenever you can.
Schedule time for cooking. In two hours I can make our family two breakfast options, a collection of mason jar salads, two- three dinners, and a tray of roasted veggies that I use throughout the week. Why make one meal when you can make 3 or more!?
Troubleshooting: Remember that you usually don’t get it right the first time. It takes time. Notice what is in your way. What makes it more fun? What do you like/ hate about the process…make changes when you want- it’s all up to you how you get it done! Freezing items: be careful what you freeze. Make sure it is properly labeled and dated and that your freezer space is as functional as possible.