The key to eating homemade and healthy, is preparation. If you have just got in from work and you are starving, spending time on prep, may not be in the cards. I spend 2-3 hours every week, just getting ready for the upcoming week of dishes. I also, always have a soup that is ready to go. Soups are easy and you can make large batches and most of them just get better with age. My fridge has mason jars with coleslaw, stewed fruit, marinara sauce and soups most of the time.
If I am peeling carrots for my carrot and parsnip soup, I peel the entire bag so I have ready to go carrots. And I always make enough to freeze a few portions. I also peel all the parsnips so I can make roasted parsnip a few days later. If I am chopping onions, I chop at least 3 and keep the rest in a mason jar.
Another time saving tip, is to have your meals planned in advance. Start with one day of menu’s and have your shopping list ready. You will be amazed at how efficient it is to shop if you only get what you need. Have that same menu plan the following week, and add another day. Eventually you will have all your meals planned and shopping will be a breeze.
Coleslaw is often saved for summer BBQ’s, but I make it year round. It’s such a healthy addition to any meal. You can make masses and it keeps well so you can serve it again. It really does pair well with just about any meal.
- ½ Small Organic Cabbage - Finely sliced
- 3 Large Organic carrots - Grated
- 1 Onion - Chopped
- 1 tsp Musard Seed
- 1 tsp Mustard - Dijon
- 1 Garlic Clove - Crushed
- 1 Tbs Lime Juice
- Paleo Mayonnaise
- Mix ingredients in a bowl and chill.