01-05-20, 08:37 AM | |
Join Date: Dec 2001
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Bulk Cooking
I used to do some bulk cooking on the week-end and got out of the habit when life got a bit crazy. For months I've been thinking I'd like to get back into the bulk cooking habit and recently came across the downshiftology channel on You Tube. https://www.youtube.com/channel/UCYi...3WTDKpT8pwfJzw She also has a web site: https://downshiftology.com and has done videos on bulk cooking for each season. She takes her bulk cooking up a notch from mine, as she's also using what she bulk cooked in multiple recipes over the following week, which makes major sense. This week, she posted a video and recipe for egg muffins with three variations. That was reminiscent of a recipe I used to do many years ago and it was so easy to thaw a couple of those out for breakfast.
Does anyone bulk cook (this can also include food prep suggestions - such as cutting up veggies to use with your homemade hummus, etc.) and if so, please share your tips and suggestions. The chicken recipe Pat recently posted is a great "base" recipe that could be used for bulking cooking, too - thanks, Pat!! Loved all the ideas and suggestions in that thread.
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"People are unreasonable, illogical, and self-centered. Love them anyway." — Mother Teresa "I've decided to grow old disgracefully." - Twigs |
01-05-20, 10:46 AM | |
Join Date: Nov 2001
Location: NH
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We’ve bulk cooked for years. I find it to be really freeing even though we don’t all eat the same way these days. When I was working as a nurse we bulked cooked over the weekend. These days we are a bit more fluid with bulk cooking. It not only saves time but money. It’s exceedingly rare for us to throw away spoiled food. You can find a picture of what our fully filled fridge looks like along with a link to Kristen Hong’s website HERE. (I don’t get any kick-back.) She follows Dr. Fuhrman’s plan and is vegan. I used her book to learn food prep. I’ve been able to adjust it to my own needs. There’s a lot of free info on her website, possibly enough to put together your own plan.
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Lannette See my profile for info on relationships with various video distributors. Do you really want to look back on your life and see how wonderful it could have been had you not been afraid to live it? - Caroline Myss |
01-05-20, 12:53 PM | ||
Join Date: Dec 2001
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Quote:
This afternoon I'm going to roast a local chicken and will freeze the carcass to make bone broth/stock. I save onion skins and veggie trimmings in a zip lock bag in the freezer to throw in with my stocks. I work from home and have a salad for lunch most days. Leftovers (especially roasted veggies) are frequently thrown into my salad. I've been buying some wonderful romaine from a local farmer, and use the outer leaves to make veggie roll-ups. I like the "cook once, eat twice" philosophy, Pam. Sherry - I know people do it all the time, but I have visions of eggs exploding inside the Instant Pot. Bowls are such a creative way to structure a meal. DH has thrown together some yummy Tex-Mex inspired breakfast bowls.
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"People are unreasonable, illogical, and self-centered. Love them anyway." — Mother Teresa "I've decided to grow old disgracefully." - Twigs |
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01-05-20, 06:13 PM | |
Join Date: Jun 2003
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"Say you are tired and you will be. Believe you are strong and you are." (Sean O'Malley) The cat in my avatar is my sweetheart named Bonkers |
Tags |
batch cooking, bulk cooking, downshiftology |
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