Food prep is an essential part of eating healthy and you know, holding down a job, being part of a family or generally contributing to society. Just 20 minutes a couple of times a week will save you hours in the long run. Here is a guide, obviously seasonality, size of your family and personal tastes are at play. Sketch out a basic menu. A few lunches and dinners and jot down the veggies you need to prep and then follow these steps:
Brown rice in the instant pot. Trust me, I know more about rice than I would have ever imagined and once I started instant potting it I never went back. Use a 1:1 ratio for rice and liquid, high pressure for 15 minutes and let self release for five and you are good.
While the rice is potting, take your veggie haul from the market and cut to desired length and amounts before sealing up and putting in the fridge. You will be able to choose from these all week long.
Oats, overnight. Do it. Organic rolled oats are the choice. Place in a glass jar, add some dried fruit and flax meal and seal up. In the AM’s you can toss in some fresh fruit, nuts or nut butter or whatever else your heart desires and boom. Breakfast. 20 minutes and breakfast is done, veggies are ready and you have a heaping pile of delicious brown rice to add to your dishes or act as the star of a stir fry of curry.
It’s not just healthier, but it will give you more time with your family when they need you the most.