Cooked veggies and grains

I cook my veggies and grains almost exclusively in my rice cooker with the steamer tray. You can get one for yourself here.


This is a good time to remind you that I keep things simple. There are a million ways to make vegies more exciting and delicious, but I have found how I like to eat them while keeping it simple. On food prep day I wash and chop a lot of this stuff so the day of I can just toss it in the steamer/oven. Cooked veggies stay good for 2-3 days in the fridge so its only every few days I have to even cook them.

Broccoli/Cauliflower/Carrots: I simply fill the veggie steamer tray of my rice cooker with chopped veggies and let it do the work for me. I used to prefer baked, but I have found I can eat more if it is steamed. Plus I HATE the smell of baked broccoli.

Summer squash/butternut squash/brussel sprouts: Preheat oven to 375 degrees. Chop squash and place on a foil lined cookie sheet. Season generously with salt and pepper and bake for about 20-30 minutes, or until veggies are tender.

Spaghetti squash: Preheat oven to 400 degrees. Stab squash with a fork a few times and place on a cookie sheet. Bake for one hour. Remove squash and allow to cool a bit.Cut squash in half and scoop out the seeds. Using a fork, pull out all the strands of squash and place in a skillet. Season with salt, pepper, and garlic salt. Saute over high heat for a few minutes until the squash begins to dry out and get a little crispy. Baking it first makes it so much easier to cut in half then tackling the hard raw thing.

Mushrooms: I always buy whole mushrooms and chop them myself because you get more for your money. Simply saute chopped shrooms over medium heat to your desired softness. They cook down quite a bit, so cook more than you think you need. They also create a lot of their own oil, so no need to prep the pan with oil.


Quinoa, rice, potatoes and oatmeal. My tips here are to buy a rice cooker, add an extra cup of water to make it more tender, and to use jasmine rice if you want better leftovers. Oh, and I use instant oatmeal and a microwave every morning. Fancy. I also just microwave my potatoes/sweet potatoes. Stab them with a fork, cook four minutes, flip, another four minutes and you're all set.

The rice cooker is SO nice because in two seconds you have your grain and veggies cooking themselves without even having to check on them.

1 comment

  1. Thank you so much for posting all of your food prep! I did a whole30 about a year ago and loved it. I've sort of fallen off the whole food wagon since I haven't been great at prep. Your system has been so helpful. With three little kiddos, convenience is key and it seems like you've got it down!