It is no secret that I love to cook. It is relaxing and the smells are intoxicating. As with most busy moms, the time gets tight around dinner time. Here is my tip: If I prepare lunch that day, I chop extra veggies and cook extra rice for dinner. In the event that you are not home to cook lunch, you could do this the night before at dinner. Sometimes we have nights that are less busy then others; those are the nights that you can do some chopping. You could also do the chopping and starchy carbs on Sundays. This way the food is fresh when you eat it, but the prep work is already complete. You can also change the side items and get creative! Here is my version from yesterday. There are a few items not pictured so here is the list: I used kale, carrots, broccoli, peppers, green beans, lentils onions and garlic. I made my sprouted grain rice/quinoa blend at lunch time and had it with dinner as well.
Coconut pineapple sprouted rice/quinoa blend. I put the rice blend, coconut milk and finely chopped pineapple in the rice cooker. You can chop or add the pineapple to the food processor.
For lunch: I combined the broccoli, green beans, peppers, onions and garlic for a sautéed veggie mix. I combined the kale, carrots, lentils and onions
For dinner: I used the left over kale, peppers, onions and garlic, sautéed those and added some plantains! Each meal took less then 20 minutes. The rice cooker may take 25 minutes.