Kitchen Organization: Tip #1

I am not the most organized person in real life, but when it comes to the kitchen, I have become freakishly organized.

I realized early on in my health journey that I will always have the same number of hours in a day and that it was up to me to use my time wisely and to give priority to what matters most. And while this may seem obvious to people who are naturally organized, planning things actually saves time in the long run!

Something simple to try is:

Cook once, eat several times.

There are several ways to do it:

Make more than planned of the entire dish and eat over the next few days.

For example, I made a huge pot of vegetable soup last night, and brought the leftovers to work to eat over the next two days.

When eating leftovers, make it a rule to always ‘jazz things up’ by adding in a new ingredient.

I often sprinkle seeds on top, add a new spice or chop up fresh herbs to add to the leftovers. Often I will also add avocado which seems to go well with everything!

Make more of only one part of the dish.

For example, when making a quinoa or brown rice stir-fry, make a larger amount of unseasoned quinoa or brown rice and store in the fridge for future use. This can then be reheated with milk, spices and raisins as a breakfast porridge or the quinoa can be ground to make healthier versions of brownies. That way, you get new dishes with less work.

Make more of the whole dish or part of the dish and freeze.

If you are making a time-consuming dish like lasagna, you can always double the quantities and freeze the dish. This will come in handy when you don’t feel like cooking and is a much healthier alternative to the frozen food you can buy in supermarkets. It also works well with ingredients like pumpkins – if you don’t want to use the whole pumpkin straight away, you can chop it up into cubes and put in the freezer to use in the coming weeks.

What about you, do you cook or prepare food once and eat several times?

Spread the love Share on Facebook0Pin on Pinterest0Tweet about this on Twitter0Share on LinkedIn0Share on Google+0Share on TumblrBuffer this page
(Visited 72 times, 41 visits today)

9 Comments

  • propecia on Apr 29, 2015 Reply

    A few years ago I’d have to pay someone for this information.

  • Hiba on Feb 28, 2013 Reply

    Thanks Erika :)

  • Erika on Feb 28, 2013 Reply

    Jazzing things up is definitely key. Thanks for the great tips.

  • Faris on Feb 28, 2013 Reply

    I like cold leftovers, so they rarely make it to the next day!

    • Hiba on Feb 28, 2013 Reply

      Haha, that is another way to use leftovers!

  • Amy on Feb 27, 2013 Reply

    what a very good idea! especially when you have lots to do and very little time. I love your blog, just great!!!

    • Hiba on Feb 28, 2013 Reply

      thank you Amy, I’m glad you are enjoying it :)

  • Nelly on Feb 27, 2013 Reply

    Very good idea I also like to cook for two days and have a free morning the next day :) freezing vegetables in season is a very good idea also -cheaper and cleaner than buying frozen vegetables

    • Hiba on Feb 27, 2013 Reply

      A lot of what I do was actually inspired by you!

Leave Reply