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COOK IN BATCHES WHEN YOU CAN.
Most cooks recommend batch cooking, which is basically making certain foods in bulk and then saving them to use throughout the week. Chef and nutritionist Serena Poon recommends prepping and roasting vegetables at the beginning of the week. “Roasting adds a bit more flavor and offers you a variety of uses when you’re menu planning for a meal,” she says. “You can easily use them in salads, Buddha bowls, on top of a homemade pizza, mixed in with some pasta, as sides for any main dish or protein, or as a base for just about any meals.” Poon also makes sauces in batches along with pureed soups, broths, and stews, which can be kept in the fridge or even frozen.