Cook Once, Eat Twice

One of the easiest ways to stay on track with a balanced and healthy eating regime is to batch cook or as we like to call it, “cook once, eat twice”.

This real food hack is not only an efficient use of your time, but also a great way to save money at the checkout. It also encourages you to be creative and resourceful with your ingredients. Some of our favourite ‘cook once, eat twice’ recipes are our Slow Cooked Lamb Shoulder, our Roast Sweet Potato Frittata and a TNN favourite Pumpkin & Feta Fritters.

If you are short on time, roasting a tray of vegetables at the start of the week is a smart way to stay ahead of the game and ensure your lunches are never dull. Our Sassy Roast Vegetables is a delicious mix of salt and spice.  For versatility, you can easily pair this salad with your choice of protein and good fats. Some of our favourite ways to do this are:

• Heat a frypan over moderate heat, add a teaspoon of grass-fed butter and fry two eggs which can easily be paired with your roasted vegetables and topped with good fats such as avocado or a handful of nuts.
• Serve 1 cup of pre-roasted vegetables with a portion of roast chicken or slow cooked lamb. By reheating the vegetables in the pan along with the protein it will taste as though you’ve just pulled them out of the oven. Top with some smashed avocado and you’ve built the perfect plate.

Sassy Roast Vegetables

Ingredients (Serves 4-6 as a side)

• 1 tablespoon extra virgin olive oil
• 1 tablespoon miso paste
• 1 tablespoon tahini
• 2 carrots, washed and chopped into 2cm pieces
• 2 parsnips, washed and chopped into 2cm pieces
• 1 eggplant, washed and chopped into 2cm pieces
• 1 zucchini, washed and chopped into 2cm pieces
• Sea salt & pepper, to taste

Method

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. To make the dressing: in a small bowl, mix together the olive oil, miso paste and tahini.
3. In a large bowl, add all the vegetables and dressing and toss thoroughly to ensure well combined. Season to your liking.
4. Transfer the vegetables onto the baking tray and bake for 25-30 minutes, until tender.

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