I don’t do a major meal-prep session on Sundays like some folks, but I do prepare dinner just some things forward of time on the weekends. Reheated veggies simply don’t do it for me, however a select few points I cook dinner dinner in bulk and use all by the week, like meats, not-so-quick-cooking grains like brown rice and farro , and even pulses like lentils. It makes weeknight stir-frys (my go-to) lots simpler whenever you probably can just give consideration to the veggies and toss in some precooked rice close to the top. If, however, I’m consuming something faster-cooking like pasta or quinoa, I’ll simply go forward and make a single serving that night time time. One other thing I make ahead of time: flavor boosters like pesto or totally different sauces. Should you freeze them in ice-dice trays, you can use the frozen cubes to spice up solo meals. Take a trip to the seaside with this key lime cake topped with key lime frosting, crumbled pie crust and a lime slices.
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The whisk helps add air into the batter.
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Chop up some apples, pineapple or melons.
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