Make your cooking last longer with this simple tip

Do you ever feel like you spent hours at the stove, only to serve dinner (which half of the family doesn’t even want to eat anyway) and then do it all over again the next day?


I hear you, cooking every day gets exhausting and who has time for it anyway?? Yet, eating healthy, home made meals is high on your list of priorities.


I have a solution for you: “cook once, eat twice”. It’s a simple as it sounds, and with a little bit of forward planning you’ll actually be able to cook once, and eat several times.


I usually spend an hour or two on Sunday doing food prep and cooking. Things to cook in bulk:

  • Grains (rice, quinoa, buckwheat, couscous)
  • Legumes (beans, lentils)
  • Roasted vegetables
  • Meat (you can roast the whole chicken)
  • Hard boiled eggs
  • Soup
  • Stews


Once you know how to cook you can get creative with your cooking. For example, you can make lots of brown rice, eat it for dinner, use it in porridge for breakfast, then add it to soup for lunch, and top it with vegetables for dinner! This makes your cooking last longer, increases your productivity, and gives you a chance to be creative.

When everything is cooked I then pack my lunch boxes based on this healthy meal formula:

A healthy protein + vegetables + a healthy fat

Remember, it takes a lifetime to make a full transition to healthy eating. Please be gentle and patient with yourself, and most importantly, have fun!

Here is a great recipe to cook in bulk – you can double it, portion it in (use either lunch boxes or zip lock bags) and put it in the freezer for a quick meal when you don’t have time to cook.

Vegetable soup

Serves 4

2 garlic cloves, minced

1 onion, diced

2 carrots, sliced

1 can cannelloni beans, drained

1 can diced tomatoes

3 cups water

3 cups veggie stock

8oz uncooked (gluten-free) pasta

1 bag of greens (spinach preferred)

add any other veggies you desire (all those odds and ends left in the fridge at the end of the week are perfect)


Add all veggies, stock and water to a pot. Cook on low for 30 minutes. Add greens and pasta and cook for another 20-30 minutes before serving. Those cooking times will vary so make sure you check that the past and the vegetables are cooked to your desired consistency.

You can cook this soup in a slow cooker as well. Just add all veggies, stock and water to slow cooker. Cook on low for ~4 hours. Add greens and pasta ~30 minutes before serving. (Times may vary — cook to your desired texture)