Over the past six months, I have slowly been moving towards a method of cooking I like to call modular cooking.
Modular cooking encompasses lots of different approaches to planning in the kitchen – once a month cooking, batch cooking, cooking for the freezer, and preserving food.
The idea is to prepare individual components of meals and snacks and to keep them in the freezer, refrigerator, or pantry.
One of my goals for a healthy lifestyle, after recovering from two months of sickness this winter, was making sure that I ate more fruits, veggies, and yogurt each day. Just adding a check off on my daily page hasn’t always ensured that I stick to this new habit. Taking five or ten minutes to cut up a bunch of oranges or cook a double batch of broccoli rabe has helped. Above is a picture of mushrooms and onions that I sauteed in several batches and froze one week when I found several bags of mushrooms in the reduced section at my local produce stand. Sometimes I have these with a fried egg in the morning. Other times, I’ll add them to our dinner menu.
It doesn’t matter what method I’m using as long as I am always thinking of meal and snack components to stock my fridge. We’re certainly eating more vegetables with this way of thinking!
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