I started bulk cooking when I realized that a busy career, commute and lifestyle wasn’t always compatible with making healthy food from scratch every night. And while I can easily make a meal of steamed vegetables, tortilla chips and pre-made hummus in a pinch, I like to have a few homemade options ready to heat and eat.
Sometimes its just making a big batch of a quinoa salad to have around for the next few days. Other times it’s a soup like my carrot ginger soup or two-bean chili that I’ll make in a larger quantity to freeze.
Why is bulk cooking so awesome? Here are just a few reasons.