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Cook Smart, Not Hard

People often ask me how I have time to make these intricate meals with a toddler at home… well… I cook smart, not hard.
A little forsight, a little prep here and there & being savvy with left overs- and you can eat like a queen every time!
My last 3 meals are a great example of this.

Yesterday for lunch I roasted some butternut squash. I know I can’t eat a whole (big) one in one meal. I sliced half of it in to chips, and left the other half whole for soup. Brushed it all over with bacon fat, salt & pepper & roasted it at 400F for 30-40 minutes.


The chips I ate right away. The meat of the whole one, I saved for soup (for dinner) and the took the skin off of it. Then continued to bake it until crispy. While it was baking I thought… that crunchy topping for the soup would be great with bacon too. Adding bacon to my soup will also make it heartier. So I cooked up some bacon. (This was all post lunch, while my kid napped & took no longer than 20 minutes).

Come dinner time, I had sweet, roasted butternut squash meat, crispy bacon and crispy squash skin chips. All I did was puree the butternut squash meat with chicken stock, tahini & seasoning (chili powder, garlic, salt and pepper). It was very tasty, but I wanted something to break up the flavor, so I poured a can of coconut milk in a pot and brought it to a quick simmer with some curry paste.


I served my soup with a swirl of coconut curry & the crispy goodies! I saved the rest of the coconut curry for lunch the next day.

While I made my son breakfast in the morning, instead of just boiling 2 eggs for him, I cooked 6, 6 minute eggs. Served his two and put the rest in the fridge.

Come lunch, I sauteed a mix of veggies, poured over the coconut curry & topped it off with 2 of the extra eggs!
















So you see… if it’s protein or veg… even if you’re not eating at the moment, while you’re at it, make a little extra and it will save you some kitchen time next time ­čÖé

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