With my crazy work schedule (and cooking all day for my work), quick dinners are mandatory. For me, I can’t wait until I’m starving at 4:30 in the afternoon to start thinking about what to make for dinner. And if I have to run to the grocery store at the same time, forget about it. I’m ready to chew my arm off at that point.
So something that works well for me is to prep a few things ahead. No, I’m not suggesting spending your entire Sunday cooking meals for the week (although it sounds great in theory). What I like to do is steam up a huge pot of veggies. Usually carrots, cabbage, zucchini and broccoli. Sometimes I’ll throw in green beans or edamame too. This way the veggies can be used for several meals, whether dipped in a dressing or sauce, chopped up in a salad, tossed with quinoa or served over pasta. No muss, no fuss. I also cook up a big pot of brown rice or quinoa, which can be used along with the veggies to make quick salads, layered into a bowl or even topped with soymilk, cinnamon and fruit for breakfast (minus the vegetables). It’s so quick and simple to do. And let me tell you, when you’re at that point after work when you’re seriously considering gnawing on your own arm, you will be so thrilled to throw together a delicious and healthy meal in mere minutes.