Some of my favorite ingredients I started using this year are;
Right Rice this is such a great rice alternative it’s great for a single person because 1 pouch is about 3 to 4 servings of rice so it’s perfect for meal prep. I use it as a base for grain bowls, a side with curry, add it to soups and it’s great for chipotle bowls. It’s gluten free and made with vegetables so it’s a healthier alternative to plain rice. Personally I don’t own a rice cooker and whenever I cook rice in a pot it ends up weird but Right Rice comes out perfect every time.
Balsamic Glaze from Trader Joe’s is a great way to add flavor without much effort it’s perfect on avocado toast, soup, grain bowls and pasta.
Fresh Herbs & A Variety Of Vegetables this year I wanted to incorporate more nourishing foods into my diet so I started using herbs like parsley, chives, green onions and cilantro. Also I experimented with foods I’ve never cooked before like leeks, squash and zucchini.
I also really wanted to focus on limiting the amount of food waste I was creating. I moved into a studio alone from a home with 4 other people so I was making meals that there was no way I could eat alone. I started making only 2 meals per week, 1 for lunches and 1 for dinners that way if I wanted to switch it up I could but it made me really plan out my meals and allowed me to eat healthier and figure out what meals tasted good after the first day. I usually cook on Sunday, have it for dinner and prep some meals for the fridge to take for the week. Then Monday I am off work early so I will make another meal have it for dinner and pack the rest and then alternate the 2 dishes throughout the week. I have noticed bowls, like grain bowls, taco bowls are great for work and making a big pot of soup or curry is great for an easy dinner.