My best friend threatened to expose me. When I told her that I decided to support our local bakers and stop baking bread myself. In addition, it would be much quicker to make a snack at lunchtime instead of cooking. And she like: I thought you did meal prep???
I had forgotten that for a moment. In all this madness about children at home, a lot of fun at work, a little time pressure in the neck and many todos, I have – of course – made it as easy as possible for myself. I know I’m not really happy about it. Because: I love bread, yes, but without much exercise and little sleep, that’s my number one killer. the reason why I get out of the number post-corona with at least 5 kilos more. I actually don’t think that’s a bad thing, but I just notice how it’s not good for me and I’m craving fresh food. Out of sheer time but not go the obvious way.
I know that good food doesn’t have to be expensive. Practice what you preach. The only thing behind it: good planning. I actually do that too, but somehow I forgot our lunch. Also – pwyp – I got down to our plan. And once again found: where is the witchcraft again? Even.
Because you might feel the same way, I wrote down a few tricks from last week. With the result: I feel much better and don’t have much more effort than before. And: We eat much healthier and more varied.
Our latest lunchtime highlight: potato waffles. Everyone can have it as they like, I love it with lots of vegetables and salad and the Barlach hummus from Aendre, which you can buy there in glasses to take away.
What does it look like, the weekly plan, so that lunch is healthy and fast?
- Chop lots of vegetables at the weekend and/or cook them in the oven, wash salads, prepare dressing.
- For the kids: Cooking rice, goes great with salads and vegetables.
- Also prepare a taco/nachos bowl for Sunday evening with lots of fresh vegetables, fruit (pepper, cucumber, corn-melon, …) and sauces (tomato-walnut, hummus from Aendre), the leftovers are enough for lunch.
- Boil and mash potatoes. The first portion was served with the fish at the weekend, I made waffles from the second and kept them in the fridge. The recipe for this is below.
- Bake sweet potatoes in the oven, save for a weeknight meal (serve with prepared veggies and leftover taco bowl sauce if making 3 times the bowl toppings straight away).
- Fast number for lunch: melon & Parma ham, plus prepared salad + sauces.
- We usually order in one evening, which not only supports a gastro, but also our nerves.
As you can see: no witchcraft, some things are duplicated – but it definitely saves time and money, as well as a lot of nerves and the new dress size!
Recipe for the potato waffles:
4 eggs, separated
150 rice flour
375g potato stamps
150ml milk (I used oat milk)
1st prize salt
Mix the egg yolks with the flour, milk and potato stamps. Beat the egg whites with salt and stir into the potato-flour mixture.
Preheat the waffle iron, brush with oil, put 2 tablespoons of batter in the iron, and finish baking.
Serve with vegetables, salad and sauces.
