Most of my clients want to eat healthier, move away from processed foods and want great tasting, delicious meals made from scratch BUT they don't want to spend hours in the kitchen. Does this sound familiar? If so, you're not alone and here are my top tips for saving time.
#1 Plan meals in advance
Meal planning saves time, simply buying foods and herbs in advance and according to a recipe means that you will immediately save time. That will save you at least 5 minutes searching for a recipe and then a further 30 minutes if you don't have to go to the shops to buy one or two specific ingredients.
#2 Create and group your shopping list
This is connected to planning because when you plan ahead your shopping list becomes key. Leave the list on your fridge and first start by adding to it as you run out of things and then add to it the ingredients for the meals you plan to make (identified in step #1).
Wherever you shop, similar types of ingredients will be grouped and sold together. Therefore I take my shopping list a step further and group it according to the types of foods. So for example group fruits and veg, group grains and group beans.
#4 Everything in it's place
In French this is called "Mise-en-place" and so here I simply mean getting everything out you need for a recipe at the start. For some reason I personally have trouble doing this as it seems like an extra step but every time I do it I'm always reminded how much time I save. If the recipe calls for chopped onions, 2 tablespoons of cider vinegar and a dash of cayenne pepper, chop the onions, measure out the vinegar and have the cayenne prepared in advance then go through the recipe and simply follow the steps. Trust me, give it a go and see how much time you save.
#5 Read the recipe first
If you know what you're going to be doing, you end up being more organised so read the recipe first. Seriously, just try it.
#6 Batch cook
Just double up when cooking a meal like as a curry - if you're eating alone, cook for two. If you're a couple cook for four. You create a second meal and you can either freeze it and use it the following week or leave it in the fridge to have for tomorrow's lunch next day. This saves decision making and cooking time - win-win right?!
I hope you find these useful, certainly I've found these to work for me and the people I work with. Drop a message below with any more tips you have for saving time in the kitchen!
"Through practical one-to-one sessions, I change the way people engage with food, empowering them to make healthy choices for life" - click here to work with me