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The one meal where batch cooking can change your life...

I've been talking a lot about mindset and emotions recently, and today I want to get down to the nitty-gritty of every day life. Because it's actually the boots-on-the-ground daily work that has the greatest impact on our experience. And because sometimes you just need one thing you know you can change, and know that it will really, truly, make a difference. 

So here's your one thing. 

Batch-cook breakfast every week. 

Now, I have tried many forms of batch-cooking. And I HATED it. Not just a little bit. The prep, the mess, the exhausting number of hours. I dreaded that cooking day so much that it spoiled my fun for weeks. I tried cooking once a month and freezing all our meals. I tried cooking every other week. Then once a week. I tried prepping crockpot meals in advance.

None of that fits with my spontaneous and impulsive nature. The best I can say is that now, when I cook dinner, I make a lot. And that's lunch the next day. The end. 

However, what I have learned is that the one meal that can usually be made in advance with a minimal amount of effort, but changes the entire state of my day, is breakfast. For an hour or two on an evening or weekend, my first decision of the day is made for me. I set myself up with energy and stamina. And I feel nurtured and well-cared for. 

We know from evidence based studies that when your first choice of the day is a positive one for your self and your body, you are infinitely more likely to continue making positive choices the rest of the day. 

As most of us struggle to even determine what a healthy breakfast looks like, allow me to provide suggestions. These are my favorite breakfasts that can be prepped in advance and last several days to a week.

1) Almond Flour Pancakes. These are delicious, and using a variety of toppings throughout the week keeps things interesting. Fresh berries, applesauce, sliced bananas. When we cut back on eggs in our diet, I began making these with flax eggs, which works very well. Just add extra coconut milk to thin the batter before cooking. 

Flax eggs are made of 1 tablespoon of ground flax seed and 3 tablespoons of water = one egg. Mix and allow to sit for 5 minutes to thicken before adding to the batter. 

Click Here for the Recipe!

2) Super Food Cereal. Many of us grew up eating cereal for breakfast. This can still work with an upgrade. This recipe can be made in large batches and kept for weeks. Just add berries and almond or coconut milk when ready to eat. Also delicious with coconut milk yogurt! I find it sweet enough without the stevia. 

Click Here for the Recipe!

Another option is a warm quinoa bowl. Cook a large batch of quinoa on the weekend, and reheat in the morning with coconut or almond milk and top with fresh berries.

Click Here for the Recipe!

3) Chickpea Mini Frittatas. Eggs used to be my standard breakfast. Then I discovered that I was increasingly sensitive to eggs and that over-eating eggs was putting a great deal of strain on my liver. Fast forward, and I now make these mini-frittatas with chickpea flour (which is filling and packs a lot of protein) for a more savory breakfast. My favorite filling is spinach and tomato. 

Click Here for the Recipe!

Before you click to leave this post, choose one of the recipes above and write down any ingredients you need to purchase. Look at your calendar and select a day and time this week that you know you can spend an hour or so, listening to great music and prepping your breakfasts. Your body will be grateful.

Wishing you many lovely, peaceful mornings to come! 




Rachel KhaniComment