It is simple. Once a week, I batch cook a bunch of vegetables and keep them in my fridge to use as a side or as a part of future recipes.
You can batch cook most vegetables, and you can cook them in a variety of ways. I use fresh or frozen veggies. My go to is a combination of zucchini, carrots, mushrooms, broccoli, and/or spinach. But I’ve also used green beans, cauliflower, beets, brussel sprouts… whatever you like! It’s a great way to use up any random quantities of vegetables leftover in your fridge or use anything that will go bad soon, as is often the case with fresh vegetables!
Why does batch cooking vegetables help me eat more?
- Batch cooking plain saves time and energy.
- I avoid excuses to avoid the addition of vegetables to a meal.
- By cooking the vegetables, I am making a promise to myself that I will use them.
- It encourages me to add vegetables to my dishes, which always makes them more interesting to eat.
- I can change up the combination to keep variety and account for what is on sale and in season.
If you’re trying to eat more vegetables, definitely give this tip a try.