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BOWL PREP — Sprouted Kitchen

The crusts of a p&j. The butt of a burrito. The shards of Cleo’s egg that she ALWAYS asks for in the morning and barely eats. I hate wasting food, nor do I like making different meals at one time, so I often end up being the garbage disposal to the ends of my kids’ meals. Not dinner, but throughout the day, guilty. I went in to solve my own problem by taking my own advice. If I want to eat well through the day, I need to set myself up for success.

I have been using the same Pyrex containers for years. Maybe ten years? The glass is durable and, does not stain. I have a variety of sizes for all sorts of circumstances. So when they asked me to write a post about how I use them? No question, because it’s a product I am already using daily. When I am taking good care of myself and thinking ahead, and not wanting to eat butts of burritos, I meal prep. If I have food ready, or pieces that get me halfway towards a meal, I am much more likely to eat something well-rounded and filling than a bunch of snacks that still leave me wanting a meal.

These glass Pyrex containers have snap, air tight lids, so I can pop them in the freezer or fridge and not worry about things leaking. It keeps the food fresh longer, and also allows for an easy reheat. I can simply remove the lid and place the dish in my preheated toaster oven. You should not be putting plastic in the microwave – bad for the plastic, bad for the food, bad for you. If my leftovers are something I am not able to reheat on the stove-top, I lay a paper towel over the top and warm it in the microwave. The non-porous glass containers do not stain or smell from acidic products, are better on the environment and while they may be heavy to take on the go, it is a fair trade for how long they last and the whole fridge-to-oven reheat option.

On Sunday afternoon, I dedicated one hour to prep a few things that I knew would make for quicker meals during the week. This may look like a lot, but much of it is hands off. You layer the work. The squash roasts in the oven while you whiz up the pesto. I start the rice and lentils then shake up the vinaigrette and pull out pom seeds while they cook. My plan:

– prepared salad greens (kinds that can be eaten raw or cooked, such as kale and cabbage)

cilantro pistachio/pepita pesto

– chili maple delicata squash (recipe below)

– pomegranate seeds

– steamed brown rice + lentil mixture

dijon maple vinaigrette


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