Cook once, eat all week
Devote a few hours to cooking big batches of grains—or cook your proteins to mix and match throughout the week while you have a calm few hours on Sunday, suggests Diana Mitrea, a certified personal trainer in New York City. “Things like quinoa, farrow, and rice can last for three-plus days.” Beans are another item to cook in bulk, suggests Ellen King, head baker and co-owner of Hewn, a bakery in Evanston, Illinois. “I ladle out cooked beans into one-cup portions and freeze them,” says this mom. “This way I can pull a bag from the freezer and use it in tacos, beans and rice, on top of a salad, or as a spread.”
These soup recipes offer new ways to make sure your brain gets the nutrients it needs!