have you heard the term “batch-cooking”? well, i hadn’t really heard of it, but i mean it makes sense – especially in today’s world. i am a single gal with no kids or hubby, no one to really take care of but myself. though, i do have a lovely roommate with a big appetite and two sweet kitties with insatiable bellies. my point is, i am fully aware that i have more time than most to spend on preparing meals and fun dishes and blogs, etc. many people do not have the time to really spend in the kitchen… for me, it’s like not only a kitchen – it’s my music hall, my therapist’s office, my sanctuary, and my dance club. i love to cook so much that it does so much for me – on a personal and spiritual level, as cheesy as that may sound… 🙂
plus, my whole philosophy is “time is money.” so i may have to spend a little time to cook all this stuff, which is “money,” as time is valuable. but i also save time and money by having my meals prepared in advance. i don’t spend money on my lunch break, and i save time on my lunch break. plus, the meals i make are healthy and not loaded with junk – and eating the latter could actually cost me more money and time down the road…. make sense?! – eating well is an investment in your health!
having said all that, i am not always home to cook in the evenings and i’ve been working more at night, so i have been shifting some of the ideas i have about my meals. i like to spend a few hours in the kitchen on my day off before i begin my week, and just prepare a few things that will keep well and that i can toss in a lunchbox real quick. one of my favourite things to prepare in advance and batch-cook is roasted veggies and brown rice.
{mashed potatoes is a good one too}
i used organic rainbow carrots {love this time of year for them!} and zucchini, with some scallions and garlic diced in…
and i just think these are stunning. i remember when i first bought purple carrots – i was living in manhattan and i was shopping the farmer’s market in union square. i got so tickled to see colourful carrots, and my two favourite colours nonetheless! the farmer chatted with me for a minute and ended up giving me two bunches for the price of one. and they were only 2 bucks a bunch anyway! i swear they taste sweeter, too!
chop up all your veggies and toss them with some olive oil and a little S & P. roast them at 400 degrees until tender – about 30 minutes or so.
look at all that colour!
these will keep for a good 5 days in the fridge along with your rice or pasta or quinoa to accompany them. or just eat like a snack – whatever!
if you lined your pan with tinfoil as i did, be sure to recycle it – as i did 🙂
food & foto 
I have learned this same way of cooking in my mom’s kitchens! Easy, fast, healthy!
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Wow, I’ve never seen rainbow carrots before! They look beautiful. I always love roasted veggies.
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i think they’re beautiful as well. i love anything with colour, really. and i swear these taste better!
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I have never seen rainbow carrots before either. I’ll have to check out Union square. Thanks for the tip!
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I have never seen rainbow carrots before either. I’ll have to check out Union square. Thanks for the tip!
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do it 🙂 i wish i could remember the name of the farm, but it’s one of the larger setups that usually has the purple carrots, or rainbow. i’ve seen fun purple and pink radishes, too. thanks for commenting!
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This is just lovely! Roasted veggies are one of my favorite things ever.
By the way, I’ve been following all the fires in Colorado very closely! So heartbreaking (Colorado Springs is my hometown 😦 ) but I’m glad Denver is safe and fire-free! Sending thoughts, prayers, and a rain dance or two to my beloved Rocky Mountains…. 😉
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becca, that is SO sweet! it’s been so crazy to see the footage of all of this fire activity, and to be so close, yet wake up every day to mostly sun and clear skies. do you have friends/family in the springs? it’s humbling really, to be at mother nature’s perfectly balanced mercy 😉 thanks for the love – rain dances are not only appreciated but certainly welcomed!!!
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Fell in love with these! So beautiful and colorful. And look so yummy 😀
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thanks anna! me too – they are my favourite colour combination! 🙂 and so so yummy.
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thanks so much anna! i love anything with colour! sometimes when you slice open purple carrots, they are orange with a trace of yellow, too. only nature could be that cool 😉
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