Yesterday, I needed to do some cleaning at the condo (yay me!). This gave me the perfect opportunity to do some cleaning out in the fridge and freezer too. Knocking out two task at once is what I call a great deal. One of the biggest complaints I hear from people is finding the time to cook, thus resulting in the convenience of eating packaged processed food or eating out. Amazingly, we find the time to be on our computer, watch TV, have drinks with friends, etc., but finding the time to cook doesn’t always fall into the agenda. I say where there’s a will, there’s a way right? Good news, I’ve got a way for you today.
Some things we have a choice about (like what goes in our mouth) and some things we don’t like doing laundry and keeping our home smelling good. So while I was avoiding cleaning I decided that I’d do some cooking and meal prepping for the rest of the week. Now we all know that making meals at home is not only healthier but is KEY to keeping one on track with ones eating style. Some of the most basics (and perhaps unattractive) meals I’ve made have been the tastiest. Did you know that not every meal you make has to be gourmet? Seriously! I mean good grief, we can’t be Martha Stewart all the stinking time! Save the complicated, fancy, and time consuming recipes for the weekends or on your day off.
I had some produce that needed to be put to use, a bag of frozen scraps in the freezer, a Spaghetti Squash, a few potatoes, way too much brown rice, and a jar of frozen homemade marinara. This is what went down.
I prepped the zucchini and squash and put it in the oven to roast.
Meanwhile I made the brown rice.
By that time the roasted veggies were done so I removed them from the oven and put the Spaghetti Squash in.
Oopsie! No pic of that.
I had roasted veggies and rice cooling, and then I started the Scrap Broth in the pressure cooker. I got the recipe from JL Fields new book, Vegan Pressure Cooking. It is my go to for making my own veggie broth. So super easy and more economical to make your own.
I threw a gallon size bag of frozen veggie scraps into the pressure cooker.
Stirred in some spices. Closed the pressure cooker and let it do its magic.
And Ta-Da!!! I got three and half jars of veggie broth out of it. High fives all around!
By this time the squash was done, I let it cool, cut it open, removed the seeds, and scrapped out all the deliciousness.
Oopsie, no pic of that either.
I removed the frozen jar of marinara from the freezer and put it in the fridge to thaw. Later this week I will make a quick delicious meal using the marinara over the Spaghetti Squash. Mmmm…..
The veggie broth went to the freezer to be used at a later time. I portioned up the rice and roasted veggies into easy serving containers for either lunch or dinner. I will add some canned beans or marinated tofu and nutritional yeast to complete the meal out.
Also, I baked (2) Russet potatoes and (1) sweet potato. I also had some salad fixins so for dinner last night my husband and I enjoyed each a baked potato topped with salsa and a hearty veggie salad with beans. I’d love to show you a pic but apparently I was on cleaning mode yesterday and NOT pic mode. Sigh.
All this and a complete cleaning of the condo in-between cooking times. Muti-tasking is the name of the game folks and using what you have on hand to make no frills, no fuss, and fast meals. Now, tell me again why you don’t have time?
Keeping it real and ALWAYS mending the mind and body through plant based nutrition.
Kat