#41 Fast, Easy, Delicious Newlywed Cooking Tips
Today’s topic involves a relentless obligation: feeding ourselves. Grace shares her tips for making meals that are cost-effective, healthy, quick, and partner-friendly. Her method is also called batch-cooking!
Grace’s first advice is to take a look at what’s in your kitchen and find out whether you have protein, carbohydrates, fruits, and/or vegetables (4:15). Having these four basics makes throwing meals together a much easier task. Our host covers how to make each category more accessible: vegetables (6:10), carbs (12:40), protein (18:40), and fruits (22:20). Lastly, she discusses tactics for the all-important breakfast (25:30).
Below are some of the specific recipes and instructions Grace mentions:
Roasted Veggie Formula -Preheat oven to 450 degrees Fahrenheit -Put chopped veggies in gallon Ziploc -Add a few tablespoons of olive or avocado oil, a tablespoon or two of minced garlic, and some salt -Close Ziploc and shake well -Empty veggies onto a cookie pan and put in oven -Roast for 20 minutes, a few minutes more depending on the vegetable
Instant Pot grain:broth ratios: Quinoa (regular) 1:1.25, 8 minutes Basmati Rice 1:1.5, 4-8 minute Brown Rice 1:1.25, 22-28 minute Jasmine Rice 1:1, 4-10 minute White Rice 1:1.5, 8 minute Wild Rice 1:3, 25-30 minutes
Organic Chicken Better than Bouillon on Amazon here
Purely Elizabeth granola on Amazon here
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