In this blog, I am again exploring how you can batch cook to eat healthy….and as an added bonus, lose weight! I believe it is crucial to not only living a healthy lifestyle, but also to help you lose weight – and keep it off! This has been consistently so in my life and I want you to see the results for yourself.

We are sometimes too busy to spend our time to cook three meals and snacks in a day. The secret sauce to ensure that you can still eat healthy and delicious foods without the need to spend hours in the stove is batch cooking. It allows you to cook your healthy meals suitable for the entire week and let them sit in your fridge, so you don’t have to land in a restaurant as your last resort. You just need to spare a day to do this practical technique without a lot of fuss.

Ensure you have the Right Tools in your Kitchen

Ensure you also have different types of cooking wares such as a saucepan, casserole dish, and roasting pan so can cook several recipes all at one time.

Create a List of your Menu.

Planning for the recipes helps you choose the best ingredients that cover all the essential nutrients you and your family need. Since you will need to store the foods in your fridge for few days, ensure that you choose those that can last long even if you keep them. Ensure you have the spices and herbs in your list. They help maintain the taste of the food. The following are examples of meals you can reserve for several days:

  • Stored granola bars in a glass jar. Just add milk, yogurt, or fresh fruits if you’re ready to eat it. This recipe is suitable for breakfast and snacks.
  • Vegetables that can be eaten raw like lettuce, broccoli, and carrots. Top them with olive oil or balsamic vinegar, and you can make a salad. You can also prepare a huge batch of roasted veggies and pair them with tofu.
  • Boil gluten-free grains in a broth and add meat and veggies. Ensure to undercook the vegetables so they won’t turn to mush if you reheat them.
  • Low-carb pasta  like spaghetti squash and noodle like zucchini noodle. Just bake them and add your nutritious pesto sauce. It is good for lunch!
  • Fresh fruits, best for snacks and dessert
  • Baked beans paired with veggies or meat
  • Salad dressings, condiments, lemons, honey, and olive oil – just top any of them on the veggies or fruits to add flavor and makes your food taste fresh.

Invite your Family to do the Preparation with You

Make cooking as your family bonding. In this way, your kids would learn how to cook, and at the same time, they’re enjoying. Admit it, preparing a massive batch of recipes can be very tiring so you need them to help you. They can also help you clean up all the mess after cooking.


If there’s no one to help you, multi-tasking will help. As an example, prepare the other set of the recipe while waiting for the other to cook. Slice your veggies and fruits while you are boiling the meat.

Store the Foods Properly

Prepare your BPA-free jars and stainless steel as your container. You may also need a cling film to cover the foods. You need to store them appropriately so they can last longer. Besides, having the right containers also helps you minimize the space in your fridge or pantry.

Place those stored foods that you need to eat first on top, so you don’t have to take out the other one. Put an exact amount of food in a container that you could only consume in one meal time. If foods are exposed, and you return them to the storage, it could shorten its lifespan and may lead to contamination. You can also label them so your family members would know wich one to eat first.

​​​​​​​Batch cooking is stress-free, isn’t it? It’s a great way to eat healthy and save your time and money!


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Below is a great healthy recipe for you.


Quinoa Salad

Serves 2

quinoa bean salad

1/2 cup of uncooked quinoa
1 15-ounce can of chickpeas, drained and rinsed
1 small tomato
1/2 cup of chopped cucumber
1 tablespoon extra-virgin olive oil
sea salt and black pepper to taste
1 avocado, sliced

To cook the quinoa, add the uncooked quinoa to 1 cup of water or vegetable broth. Cover and cook on medium heat for about 20 minutes until the water is absorbed. Fluff with a fork and set to the side.

Next, add the chickpeas, tomato, cucumber, olive oil, sea salt, and black pepper to a small mixing bowl. Mix well and add the quinoa. Mix again and top with sliced avocado.