Each week, or twice a week, I get out two 6-cup crock-pots and cook some grains (millet or rice) and some beans (choose according to your blood type).
Once cooked, in half of each, I add 2-3 cups of chopped vegetables. The residual heat cooks them.
Once or twice a month, I make some sauces and refrigerate or freeze them, depending upon how well they keep in my fridge. When I started doing this, i just made one sauce/salad dressing/mayo a week. Now I make two or three and I have fresh, hot peppers punched with holes sitting in apple cider vinegar in the fridge, for a dressing for cooked greens. I keep some vodka on hand, though i don't drink any, and put orange zest in some in a glass jar. I have another jar with lemon zest. I buy/make some sort of pickled relish and keep that on hand.
Eventually, I am going to keep my own low-sodium marinara sauce on-hand. This will be great on a crock-pot cooked roast or chicken. The bulk of the meat will be divided into servings and wrapped for the freezer. Heating a mostly-thawed serving in a bit of oil with some onions and greens and maybe shredded carrots, makes a lovely meal. Add some ginger and garlic near the end, and season with a low-sodium sauce.
It is amazing how good rice tastes with a simple sauce and a side of cooked greens.
During Summer heat, when I am sweating, I use more sodium, and whole meals made from fresh fruits--both, for their electrolytes that keep me from fading in the heat. I'll eat fresh produce raw: green beans, yellow summer squashes, melons as their own meal to keep digestion right, tomatoes with fresh basil leaves. So, I don't cook as much then.
| Pounds lost: 0.0