Time. The biggest excuse I hear for why someone can’t workout, can’t eat healthy, can’t (you fill in the blank). I call bullshit. Replace “I don’t have time” with “it’s not a priority” and see how that feels. If that’s a hard statement to swallow, try reprioritizing and making the time. I definitely don’t eat perfectly (who does?), but we get a variety of vegetables in, eat balanced meals, and overall eat majority of the time at home. I wanted to see how much time I really spend in the kitchen and I feel like the result is truly doable for most people:
Planned out our meals for the week and did some prep. I usually walk to the farmers market on Sundays and then order any other groceries through Instacart. I like to choose one lunch recipe for the whole week and prep 8-10 servings on Sunday (so that Alex and I each have lunch for the work week). And I tend to make pretty simple dinners so other than maybe washing and chopping a few veggies, I don’t have a lot to do for dinners ahead of time.
This week, I decided to make my Mediterranean Kale Salad and prepped chicken breast to add to it. I started by preheating the oven to 350, seasoned chicken breasts, added them to a pan over medium heat (sprayed with ghee spray). I browned the chicken for 5 minutes, flipped, and added the whole pan to the oven for 15 more minutes. While the chicken cooked, I made the salad. I doubled the salad recipe, to make 10 servings total. Then, I divided it evenly into glass containers, with the chopped chicken breast.
We tend to order in on Sundays for din. We ordered pesto and veggie pizza, obviously no prep time there!
Total time in the kitchen: 45 minutes
I don’t eat breakfast for a slew of reasons, the fact that I don’t have to prep anything being a major bonus. Lunch was ready to go so I just grabbed one of my containers and ate while Noa slept. For dinner, I made tacos. I put 1 lb of ground chicken in a pan with ghee spray and seasoned with Simple Organic Spicy Taco seasoning. While the chicken cooked, I chopped: red onion, iceberg lettuce, and jalapeños. I also served them with plain Greek yogurt (in place of sour cream) and Siete hot sauce. The Siete hard shells are my favorite.
Total time in the kitchen: 15 minutes
Today was one of those days I probably wouldn’t have had time to eat lunch if it wasn’t ready to go – thank god for #foodprep. For dinner, I made a double batch of turkey meatballs (You can find my recipe here, but I used turkey instead since we had chicken last night). I actually prepped the meatballs in the morning during one of Noa’s naps so they were ready to go at dinner. At dinner, I chopped up some broccoli, tossed with avocado oil, garlic salt, and roasted at 400 for 20 minutes. I had some extra quinoa from my lunch prep that I tossed with really good olive oil and sea salt. I also double batched the meatballs so I could use them for dinner tomorrow.
Total time in kitchen: 40 minutes
I whipped up homemade pesto (this is my favorite recipe). I served the pesto over the leftover meatballs and angel hair pasta.
Total time in kitchen: 15 minutes
For dinner I made grass fed burgers with meat from Belcampo. I mixed 1 lb. meat with salt, pepper, olive oil, garlic powder, and onion powder and formed into four patties. While the burgers cooked stovetop in a cast iron (about 5 minutes per side), I sliced onions and rinsed butter lettuce. I topped the burgers with sharp cheddar for that last few minutes of cooking. I served the burgers with mixed greens tossed with olive oil, lemon, salt, pepper
Total time in the kitchen: 25 minutes
We ate the last of our kale salads today. I like to squeeze a bit of extra lemon after the salad sits for a few days (this salad in particular holds up really well though). For dinner, we ate out with friends.
Total time in the kitchen: 0 minutes
For lunch, I made a big frittata with spinach, onions, and goat cheese. I served it with sourdough toast. We went out to dinner again with friends!
Total time in kitchen: 20 minutes
Summary for the week
Total for the week: 2 hours 40 minutes (a little less than 23 minutes a day).
We ate 7 lunches at home and 4 dinners. So, 11 out of 14 meals were homemade! I think 23 minutes a day is doable for most people, but there are definitely some ways you could cut back on time (buy premade burger patties, jarred pesto, precut veggies for example).
What do you think, doable for you?