How to Make Meals Work!


Ok Ok…..As we know, most of us are busy working long hours and barely have time to get into the kitchen and cook a delicious, home cooked meal sometimes. I get it ;) Even I have a hard time finding the time to make my favorite things in the kitchen at times. LOL. But there’s a few things that can be really helpful with making things work during the times in your life when you feel like you’ve got a bit more going on. With a little advance planning and bulk cooking, you can create different food options from one main dish (hello life saver!!!) And while I honestly have lots of different approaches to this & different meals I cook, I thought the best ideas to share with you are a few recipes I learned in Nutrition School. Simply because rice & veggies are incredibly nutritious & seem to be a fav for lots of people so we’re goin’ with that for this post! ;)

In the examples below, a Sunday night dinner cooked in a large quantity can create meals for the following day and beyond which can set you up for a nice easy going start to your week.


Dinner: Prepare seasonal stir-fry with garlic sauce on top of brown rice.


Breakfast: Use leftover brown rice from Sunday night to make a soft, whole grain breakfast porridge.

Lunch: Wrap up seasonal stir-fry leftovers in a sprouted whole grain burrito for lunch.

Dinner: Use leftover brown rice to make fried rice.


Lunch: Bring a portion of leftover fried rice for lunch and add to a salad or some greens.

Dinner: Prepare a fresh dinner and use the remaining cooked brown rice from Sunday to make a delicious rice pudding dessert.

How to Cook Brown Rice:

Prep time: 20 Min

Cook time: 40 min

Serves 4


• 2 cups brown rice

• 3 3/4 cups water

• 2 pinches sea salt


1. Bring rice and water to a boil.

2. Add 2 pinches sea salt and reduce flame to simmer. Cover and cook for 40 minutes.


Prep time: 20 min

Cook time: 40 min

Serves 4


• 1 onion, cut into thick crescents

• 2–3 carrots, sliced thin

• 8 oz shrimp (or alternative protein)

2 stalks broccoli florets, cut into diagonals

• 2 garlic cloves, minced

• 3 tbsp tamari

• 1/4–1/3 cup water

• 1 tbsp maple syrup

• 1 1/2 tbsp toasted sesame oil

• 1–2 scallions, minced

• 1 cup of brown rice


1. Add a small amount of water to a frying pan and water sauté onion for 2 minutes.

2. Add carrots and cook for 1–2 minutes.

3. Add shrimp and broccoli and cook for 2–3 minutes.

4. Combine garlic, tamari, water, maple syrup, and toasted sesame oil.

5. Pour over stir-fry, cover, and cook for 2–3 more minutes.

6. Dish out stir-fry on top of cooked brown rice and garnish with scallions.

Fried Rice

Prep time: 20 min

Cook time: 20 min

Serves 3-4


• 1 tbsp peanut oil

• 1 onion, diced

• 1 garlic clove, minced

• 3-4 mushrooms, sliced thinly

• 1/4 cup green peas

• 1/2 tsp sea salt

• 2 eggs, beaten

• 1 cup cooked, leftover rice

• 1 tbsp toasted sesame oil

• 3 tbsp tamari or shoyu soy sauce

• 1/4 cup water


1. Sauté onion, mushrooms, garlic, and green peas for 3–4 minutes in 1/2 tbsp peanut oil.

2. Add sea salt. Remove vegetables from the pan and set aside.

3. Add remaining peanut oil to pan and scramble the eggs.

4. With a fork, break up eggs into small pieces.

5. Add the cooked vegetables and leftover rice into the pan.

6. Season with sesame oil, tamari and water, and cook for an additional 3 minutes.

Breakfast Porridge

Prep time: 5 min

Cook time: 15-20 min

Serves 2


• 1 cup leftover brown rice

• 2 tbsp rolled oats

• 1 cup water

• 2 tbsp dried cranberries

• 1 shake of cinnamon

• Raw honey


1. Bring rice, oats, water, cranberries, and cinnamon to a boil.

2. Lower the flame to simmer and cook for 5–7 minutes or until creamy.

3. Add raw honey to sweeten.

Brown Rice Pudding

Prep time: 5 min

Cook time: 10-20 min

Serves 4


• 1–1 1/2 cups leftover brown rice

• 1 cup milk (or non-dairy milk alternative)

• 1/4 cup raisins

• 2 tbsp maple syrup or other sweetener

• 1 tsp vanilla flavoring

• 2 tbsp dried shredded coconut

• 1 tbsp tahini


Combine all ingredients and heat on top of stove for 7–10 minutes or bake in the oven at 350°F for 20 minutes or until most of the liquid is absorbed.

*Recipes adapted from Nutrition School.

Hope you’re a little inspired to see how to make some meals go a long way! If you try this, I’d LOVE to hear about it!! Just come back to this page & let me know in the comments below or over on Instagram @mothersupperclub ….You can tag your posts using #mothersupperclub

Have a great rest of your week :)



Nikki MartinezComment