This article appeared for Paleo on the Go

There’s no denying it. Moms these days are in a hurry. We use the quickest route to get from here to there, the fastest computer to get things done and upgrade to the quickest Internet speeds for improved efficiency. We’re busier than ever. To add to that, we’ve got a tiny little time thieves crawling or running around the house!

The same goes for eating. Time pressures are often the driving force for what we consume, quick and easy are the “golden rules” of food preparation. In an ideal world, foods would not only be quick and convenient but also nutritious and economical. However, they can be. It’s all about redefining convenience.

 

A mother and an infant play in the park. Spending time together is important for families, and by preparing our meals quicker, we can find more time in our day to enjoy with those that we love.

TIPS FOR REDEFINING CONVENIENCE FOR MOM

Basically, it’s as much about keeping toxins out as it is getting the best nutrients in.

  • Throw away the instant noodles and the weird extruded rice flakes that look like packing filler. They’re just as nutritious as they are space fillers. Eating foods that cost your body more than they give, is like putting in a lot of hard work and getting nothing in return. No wonder processed foods are killing us.

 

Next up, just eat real food. No gimmicks, no fad diets. Not hours of cooking, shopping and preparing. Just real food. Start with simple planning of some meals.

  • Start with a few favorites to have on rotation.
  • Plan for leftovers. Cook more dinner than you need: plan for breakfast and lunch. Side note: this is not the leftovers you used to dread as a kid but ones you’ll look forward to. Get creative. Think Bridget Jones’ leftover thanksgiving turkey curry!
  • Plan to eat out once or twice on the weekend. With 21 meals in a week and 2 that are prepared by someone else that only leaves you with the task of 19. Start with 5 meal ideas (see below) beginning each with your veggies to get your nutrition through variety. Cook 5 extra for an additional lunch or dinner, so five extra from the five you’ve planned leaves 9.

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That leaves just 5 meals to plan to add back to the freezer and for leftovers. Here’s a few ideas:

  • Sang choi bow Heritage pork ground. Ginger. Coriander root and leaves. Bok choi on side. Leftover lunch from pork mix through an Asian inspired salad with a crepe sliced thinly on top and a slash of coconut aminos. The pork also freezes well for a leftover dinner later.
  • Steak sandwiches with the steak as the sandwich, filled with arugula, raw cheese, a soft fried pastured egg, fresh heirloom tomatoes and pickled beet. Leftover lunch is steak sliced into lengths tossed through a Thai beef salad with zucchini noodles to not only up for veggies but to join in everyone spiraling everything.
  • Lamb rib chops with cauliflower humus and tabbouleh eggplant fries. This is just great leftover as is.
  • Bacon wrapped chorizo filled chicken breast roll. Served with rainbow carrot mash and leeks. It’s a Sunday night ‘roast’ eye popping presentation with simple prepping and cooking. Have it for lunch sliced on a salad with some macadamia nuts, avocado and cranberries or with a poached egg on top for breakfast. It’s got bacon in it after all.
  • Hot dog using the sausage as the bun with sauerkraut, fresh made mustard and see-thru fried onions inside. Sweet potato, zucchini and carrot fries on the side. There’s never leftovers. Sorry.

Last but not least the real food you get on the table should be something you and your family look forward to. It’s easier to buy, prepare, cook and think ahead for something you love. Adding pleasure back alongside all the nutrients may be the biggest missing ingredient from our real food tables as busy moms. Good luck.