I’ve been really excited about food prep lately, huh?
Here’s the reason… Advanced food prep means less dishes, better meals, and more free time during the week. Win, win, win.
I’ve been asked to write a little bit about steaming and reheating greens. I always use this method to steam my greens.
I’ve just been doing it in bigger batches and putting the leftovers in a Tupperware in the fridge. Does it keep well? I think so. It’s not the freshest of fresh, but if my options are pre-make a bunch of greens and actually end up eating them throughout the week or living on peanut butter sandwiches, I lean towards food prep.
To reheat, I just microwave. This begs the question… Does microwaving kill nutrients? I always believed this, but it turns out that it’s more urban legend than fact. Check out this NY Times article about the topic.
Cooking any vegetable in any way destroys vitamins and nutrients in food – it’s the trade-off for getting it nice and warm.
Microwaves are generally less ‘destructive’ than ovens because the heat is lower and the cooking time is shorter.
Adding water to veggies, no matter what the cooking method, increases nutrient loss because the nutrients are leached into the water, which the chef then pours down the drain. Steaming or roasting the veggies maintains more nutrients in comparison.
Maybe I should try putting my greens in my smoothies every now and then. Raw green power.
Bulked up with greens!
A peek into my daily life… this is how I eat most of my breakfasts and lunches these days. Standing up at the kitchen aisle, one hand on the fork, the other wrapped around Henry, who has taken a suddenly liking to the pureed pouches of baby food <— best invention ever.
Another microwave tale that I heard fairly frequently growing up: standing in front of the microwave while it cooks will pummel me with radioactive waves (or whatever). Here’s the truth…