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Time-Saving Cooking Tips From Professional Chefs

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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.

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This content is strictly the opinion of Chef Serena Poon and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Serena nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

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