5 Ways to Make Weeknight Meals Less Stressful
The two moms behind the Yellow Bench blog share five things you can do this weekend to make weeknight meals a breeze.
Here, the blogs you should be reading right now, with recipes and tips from their creators.
5 Things to Do Each Weekend to Make Weeknight Meals Less Stressful
1. Prep your fruits and veggies. Wash all fruit and vegetables before you put them away, so they are ready to eat; cut up vegetables like carrots, celery, peppers, snow peas and green beans. It makes it quicker to throw together a salad later in the week, and they also make great snacks to eat with a dip.
2. Make a homemade dip or sauce. Have something on hand (like this Tuna and White Bean Dip) that you can use for snacking with vegetable sticks, put in school lunches or use as a condiment with meat or fish. Homemade is usually better than store-bought, which tend to have unnecessary amounts of salt, sugar and preservatives.
3. Soak some oats. This makes it possible to quickly pull together a Bircher muesli breakfast. Just add nuts or fruit when you serve it. Love this recipe from Stone Soup.
4. Cook up a batch of quinoa or lentils. They come in handy throughout the week to use in salads or to accompany lunches and dinner. There is a great post on Stone Soup about how to cook quinoa.
5. Roast some vegetables. We like the no-chop and no-peel method—just throw them on a roasting tray with some olive oil. Then once they’re roasted, you can either scoop out the vegetable from the skin or chop it into appropriate serving-size pieces as you need them. There is a super simple No Chop Pumpkin Soup recipe in our Rainbow eCookbook, which you can download for free when you subscribe to our free updates.
The Yellow Bench’s Current Reading List
Stone Soup is always one of our favorites.
A Healthy Mum is a lovely blog, focused on quick and healthful meals.
Chocolate and Zucchini is great for healthful and natural recipes, plus she has amazing food photographs.
Summer Tomato is great for practical and healthy eating.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.