A Sneak Peak At My Sunday Cooking

Every Sunday with what could be considered a religious practice, since cooking is my religion, I step into my kitchen to cook. It’s light cooking for the week - nothing crazy - only me and a bunch of vegetables, Billy Ocean and many smiles as I chop, roast, saute and do dishes. I spend about 90 minutes to 3 hours in the kitchen to set myself up for the week. A little time upfront saves me the headache of money spent on less than mediocre take-out, making decisions at lunch when I’m sometimes too tired to think and I guess you could say it keeps my life uncomplicated.

This week I made the below veggies, which I’ll pair with freezer, fridge and pantry staples all week long to make full meals from breakfasts, lunches to dinners.

Freshly Cooked Produce

1. Roasted Japanese yams

2. Roasted sweet potatoes

3. Sauteed bell peppers

4. Sauteed zucchini

5. Sauteed napa cabbage *leftover from last week

6. Roasted spaghetti squash *leftover from last week

7. Caramelized onions

8. Quinoa

Fridge Stock

1. Lettuces + greens

2. Tomatoes

3. Cucumbers

4. Eggs

Freezer Stock

1. Turkey chop meat

2. Cauliflower pizza crust

Pantry Stock

1. Beans

2. Pasta

3. Oil

4. Spices

5. Canned tomatoes

5. Almond flour

Meals for the week

1. Veggie loaded turkey burgers

2. Veggie stuffed roasted potatoes

3. Veggie topped grain bowls

4. Bountiful salads with a veggie pizza, tart or pasta

5. Omelette with veggies and greens

And that’s only 5 meals, I could think of so many more and many adaptations if I keep layering this fresh veggie bounty with new sauces, different bases and proteins.

Have fun getting in the kitchen.

XOXO