When I was growing up Mum and dad both worked full time. Monday-Fridays. 8-6. They then ran errands and cleaned the house by themselves at weekends; they didn’t have ‘help’ outside of a sulking teenager who agreed to vacuum clean the flat for pocket money once a week – Yes, once a week. If you don’t vacuum at least once a week you are gross, man.
And then mum would prep batches of food stuffs she could just take out of the fridge or freezer for our meals mid-week: stews, lasagna, marinated vegetables, pre-washed salad leaves, pasta sauce. She’d ensure that what she could not prep in advance was easy to cook in the evening after a long day spent at work: pasta, minute steaks, white rice (not brown, because papa does not not like brown rice). She’d have shortcuts stowed away: tinned tuna to add to pasta or salads, frozen margherita pizza to be topped with fresh veggies, jarred giardiniera or pesto, some cold cuts…
We always ate good, flavoursome meals that were prepared relatively quickly and required minimal active time at the stove – Less time than it takes to order and get your food delivered.
I also follow that process with zero help – The sulky teenager has turned into a sulky grown-up who still doesn’t like to do house work… And now I don’t even get pocket money for it! What’s with that?!
After ‘adulting’ and socialising, I do mid-week meal prep: I turn on Netflix or a good podcast and get to it. Some weekends it takes a couple of hours, some it takes one. It depends on what I have already stocked away which tends to be enough for the zombie apocalypse after the first weekend of the month – It’s doable and you don’t need culinary training.
Let’s face it, in general we all have time to cook ‘something’: some times we just don’t want to. Different. And when that happens I respect and honour the feeling, forgive myself and open Seamless.
With that said, I don’t do it daily and, consequently, have plenty of opinions and sharing to do when it comes to meals you can prep in advance or quickly make from scratch.
Take a seat and let’s start from breakfast, yeah?
- 2 cups large oats
- ½ cup flaked almonds
- ½ cup pecans roughly chopped
- 1 tsp cinnamon
- ¼ cayenne pepper
- ¼ tsp salt
- ⅛ cup vegetable oil
- ¼ cup maple syrup
- ¼ cup brown sugar
- ½ tsp vanilla extract
- ½ cup chopped dry peaches
- ¼ cup candied ginger finely chopped
- 1 tbsp orange peel (dry or candied) finely chopped
- Preheat the oven to 320F (160C);
- Line a large baking tray with baking paper;
- In a medium bowl mix oats, nuts, spices and salt;
- In a separate bowl stir together the oil, sugar, maple syrup and vanilla;
- Pour the wet mix over the oat mix and stir until well coated;
- Spread out onto the baking sheet;
- Bake for 20-25 minutes – stirring every 10 minutes – until golden;
- Remove from the oven and mix in the peaches, ginger and orange peel;
- Let it cool thoroughly and store in a preserving jar.
- You can mix the oats with other grains like barley, rye, quinoa, etc.
- Maple syrup can be replaced with honey or molasses;
- Cayenne pepper can be replaced with freshly ground white or pink pepper
- The granola will keep up to a month in a dry and cool place.
Keywords: breakfast, granola, vegan