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So many of us live extremely busy lives that leave us with little time to cook for ourselves. But, during those times that we do have enough time to cook, here are some tips:
We all know the joys of make-ahead meals, but they truly feel like magic when Monday morning rolls around. They’re the answer to a quick and ultra-satisfying weekday breakfast — like, one that tastes good and will actually carry you through lunchtime. All that can be yours when you keep these three key pointers in mind.
When I put in the effort for make-ahead breakfasts, my number-one rule is to think big. Reap the reward of your work for days, even a couple weeks, by making big batches of your favorite morning meals. Clear out your freezer ahead of time to make this a stress-free practice.
Eliminate, or at least minimize, any prep that needs to be done in the morning by portioning your breakfast into individual servings. It’s one thing to make a large quantity of something to eat all week long, but the next step is making all that work accessible. This can translate to portioning oats or fruit and yogurt into individual containers, or cutting up a frittata for breakfast sandwiches.
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