Managing food prep in the home and my favourite go-to lunch

I’ve always enjoyed cooking. Sweet or savoury, snacks on the fly or complicated recipes. I’m comfortable in the kitchen and find that making food for others is often how I choose to bless people and practice hospitality.

However, nothing quite prepared me for the challenge and monotony of making meals EVERY DAY for my family.

When I was exclusively breastfeeding our first child, people would reassure me that the days of feeding the baby every two hours would soon pass.

Newborn baby with mother's face out of focus in the foreground

Uuuuummmm, no they don’t! Those days NEVER pass! If I’m not making food or snacks, I’m planning the next ones or clearing up from the last ones – in fact my children have continued to require food at least every two hours without fail for the past 17 years!

Now, I am very aware of the privilege of having food to prepare daily. I am truly grateful for the provision of all that we need and want. But there are certainly days when the thankfulness gives way to mild panic as I realise that I am reluctant to cook a single thing and it’s already almost 5pm.

Kitchen overwhelm

I also think it’s completely understandable to find the responsibility of meal planning, meal prep, food shopping and kitchen management completely overwhelming at times! There’s a lot of mental energy that goes into 3 daily meals plus snacks, and when you’re in a season of extra busyness, a new baby or pressing work commitments, simply putting food on the table can feel like a feat. Add homeschooling into the mix and our flexible, relaxed days can often make it even harder to decide what to cook!

However, I do believe that the kitchen is one area where it is possible to really grow and adapt with your family. My style of cooking has evolved so much from when it was just me and Sam to now cooking for nine people (plus frequent guests!) every day.

Strategies for managing food prep

Understanding what season I’m in, trying to be organised, thinking ahead and planning some really easy, no-fuss meals have been important strategies in my journey as the main cook in our home. For years, I wanted to perfect the art of baking sourdough bread. I tried many times – you can read all about it here – but I really didn’t have enough bandwidth to add that to my daily routine. Now it feels much more doable and we have all loved learning and experimenting with sourdough.

There are also times when you may need to extend grace to yourself, simplify as much as possible and ask for help from the family. Remember, even very young children can help by cutting salad vegetables, setting the table, or helping to clear dishes after a meal.

My best hack

Even with the best planning and intention, there are still days most weeks where I feel like I’d rather hang up my apron and order a pizza (or 8). Luckily, there is a very handy tip which you may already know to employ in these emergency situations. Just chop an onion (add crushed garlic and celery if you’re feeling fancy) and let them saute gently while you work out the rest of the meal components. Not only does this small act often give me the kick start I need to think about the rest of the meal, but it truly does give off the most enticing aroma that is sure to satisfy even the fussiest eater as they wander into the kitchen and ask when dinner will be ready.

List of menu ideas with many listed items crossed out or amended

Another method that has served me well is to try very hard to meal plan. And to stick to it. Those two things are actually equally important. There have been many occasions when, in a state of enthusiasm I have contrived a list of meals and even completed an online shop for the staples required, only to find that my best-laid plans fall in a heap on Monday when the realities of a new week hit.

So now I have a new method. I try hard to at least plan the next day’s meals each evening. If I can plan the snacks too, that’s a bonus. And on the days when it all feels a bit much, I reach for my go-to lunch: brown rice salad.

Large bowl of brown rice salad with a silver serving spoon

This salad is perfect for any season; it can be pimped up with left over chicken, a tin of tuna or different grains. It can be gluten free, protein-boosted with quinoa and nuts, but here’s my favourite part, it can be the BEST way to use up the end of all the salad in the fridge!

It’s such a simple recipe:

Brown Rice Salad basic recipe

1. Cook brown rice and/or quinoa
2. While the rice is cooking, dice any or all of the following:
red onion, celery, capsicum, cucumber, avocado, tomato
3. Add grated carrot, sprouts, spinach
4. Add protein: meat, tuna, lentils, legumes, nuts
5. Chop up plenty of fresh herbs – mint, coriander, parsley or basil
6. Mix up a zingy dressing using olive oil, crushed garlic, red wine vinegar, seeded mustard, and season to taste
7. Toss the whole lot together and enjoy!

Any lunch that can be whipped up in under 20 minutes and tick all the boxes of healthy, nutritious and delicious is a winner in my books. And for the extra fussy little people there’s always some plain brown rice to have with soy sauce… it’s called picking your battles!

So now you know one of my favourite lunches, I’d love to hear from you! What are some of your go-to meals on rotation?

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