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Meal prep and batch cooking made easy. Starting with this Cozy Autumn Wild Rice Soup


For many of us, the thought of meal prepping by batch cooking is daunting. So time-consuming and energy-draining, right?

It doesn’t have to be!

Three ways to make it easier on yourself:

1. Remove the pressure and embrace selective willpower

So many of us employ an all-or-nothing approach to success.

I need to batch cook EVERY Sunday or else I fail, we think.

This isn’t the case. Instead, take advantage of the times you ARE feeling motivated—i.e. selective willpower—to prepare you for your worst day, or the days you’re feeling less motivated. Then, on the days you're not in the mood, you still have a healthy lunch ready and at your fingertips.

For example, today the plan was to go for a long hike outside, but the rainy, windy weather left us feeling like we didn’t want to leave the house. So, we made two pots of a delicious Cozy Autumn Wild Rice Soup (one pot was vegetarian, and we added prawns to the other pot).

2. Recruit a friend

 I mentioned WE made soup. My friend Jen and I cooked it together (and we made healthy cookies, too. Stay tuned for that recipe) which made it way more fun and social, and way faster, too. Not only does cooking with a friend who enjoys cooking turn what can be a daunting task into a social afternoon, it also holds you accountable if you make plans with a friend.

3. When need be, take a short cut

For example: The most annoying part of this soup today was cutting the raw squash into small pieces. Had I made the soup alone, I might have just purchased the pre-cut butternut squash to save myself 10 minutes of wrestling with a stubborn vegetable that’s hard to cut. 

Feeling motivated to get your cook on? Start with this Cozy Autumn Wild Rice Soup.

Ingredients:

• 8 cups vegetable stock (or chicken stock)

• 1.5 cups uncooked wild rice

• 2 cups cremini mushrooms

• 8 garlic cloves

• 5 medium carrots

• 8 celery stocks

• 1 large onion

• 3 Tbsp. Butter

• 3 large handfuls of kale

• 2 cans coconut milk

• 2 Tbsp. Old Bay seasoning, but if you don’t have that then you can create it by mixing the following seasoning together (that’s what we did)

Homemade Old Bay seasoning: 1/4 tsp. paprika, salt, pepper, 1/4 tsp. dry mustard, 1/4 tsp. mace, 1/2 tsp. cinnamon, 1/4 tsp. allspice, 1/4 tsp. ground cloves, 1/4 tsp. ground ginger, 1/4 tsp. cardamon

Instructions:

1. Heat butter in a large pot over medium to high heat. Add the onion and garlic and cook for 5 minutes until soft and translucent.

2. Add some of the vegetable stock and all of the vegetables and bring to a boil. Once at a boil, add the rest of stock and the wild rice, as well as the seasoning mix. Stir well to combine.

3. Reduce to medium to low heat and cook for 45 minutes to an hour, until the rice is soft.

4. In the last 10 minutes, add the coconut milk and kale and mix thoroughly.

5. Add salt and pepper to taste and more seasoning if need be.

Enjoy!