By Sunday night I know what kind of week I’ll have. If I do my Sunday Big Cook ritual, my fridge gets stocked with ready-to-eat healthy foods. Things like seasonal soup, cooked veggies, cut-up raw veggies or salad fixings and maybe some hard boiled eggs and some breakfast muffins. Spending a few hours in the kitchen on a Sunday means I’ll be more likely to eat clean that week. It’s a simple time investment that pays off big.
My biggest tip for a successful big cook? Catch up on podcasts! My favorite food casts to listen to while cooking are KCRW’s Good Food and The Splendid Table. Lately, I’ve also been into odd and hilarious Welcome to Night Vale and the riveting We’re Alive zombie podcast (start from the beginning!).
Here’s what I made this week. (While listening to Welcome to Night Vale.)
Roasted Broccoli- Fresh broccoli florets tossed in olive oil and roasted until tender and browned.
Spinach with Peppers and Tomato- Sweet peppers and red onion sauteed in olive oil until tender. Add fresh spinach and wilt. Finish with tomato, sea salt and freshly ground pepper.
Easy Vegetable Stock- A simple, use-up-those-veggies stock that makes a great base for soup. Or, season to taste with sea salt (or tamari or liquid aminos) and sip on it’s own.
Do you do most of your cooking on the weekend? What have you been making?
-Jen
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