Too busy or tired to cook every night? Batch cooking can not only save you from having to cook every evening, but help you eat more healthfully too!
Chili Con Carne
From saving time and waste to reducing indecision, batch cooking comes with a lot of benefits. So it’s not surprising to see a lot of people, Mums, students and fitness pros alike jumping on the trend and posting their bulk cooking escapades online.
What is sometimes overlooked however, is what I believe to be one of the greater but less obvious advantages to batch cooking… it can help you to eat more healthfully.
After a long day of work, it can be easy to fall into the trap of grabbing a frozen dinner, boxed meal or take-away on your way home. After all, you’re exhausted, and who can bare the thought of putting in the time and effort into cooking a healthy meal from scratch, let alone having to stop by the busy grocery store to pick up a whole bunch of ingredients.
While opting for such convenience foods may be tempting, and fine to enjoy every now an then, making a habit of relying on such foods when tired or busy can be damaging to your overall health and well-being as well as hindering you from reaching your health and fitness goals.
The reason for this is that such convenience options contain large quantities of sodium, oils, hidden sugars, preservatives, and of course, calories. With many options such as pad thai, burgers, fish and chips, pizza and even the chicken ceaser salad coming in at anywhere from 700-1000 calories per serve… which is half the average persons recommended total daily calorie intake.
This is where my not so secret tool of batch cooking comes into play. With batch cooking, you cook multiple portions of food at one time so you can have quick and easy healthy meals throughout the week, or do what I do and freeze them. That way you will always have a healthy meal waiting for you at home when you simply can’t be bothered cooking.
I do a lot of bath cooking, and whilst it may not be always be the fanciest looking food on the plate, it’s often hearty, tasty and nutritious… just like me.
Here is a quick interpretation of Chili Con Carne I recently made using a bunch of ingredients already in my pantry.
It makes 8+ serving, depending how big your serving spoon is.
CHILI CON CARNE
- 2 brown onions
- 1kg of beef mince (4 star)
- 700g passata
- 2 400g cans of cannellini beans
- 3-4 cloves of garlic
- Spices: Coriander seeds, cumin seeds, cayenne pepper, paprika, rock salt and pepper corns
- Splash of coconut oil
- Roughly chop the onions.
- Mix together the garlic and spices – I used a mortar and pestle.
- Brown onions and spices in oil.
- Add beef mince and brown.
- Add cannellini (or your choice of) beans and passata.
- Leave on a low heat for 20-30 minutes or until reduced.
- Serve or freeze however you desire.
- If your freezing portions for future meals, I recommend using a measuring cup to evenly portion up servings of the Chili Con Carne with vegetables and/or rice, so it’s all ready to go when you’re hungry and in need of a ready made meal.
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