One of my biggest challenges is cooking grain free meals in a timely manner. I still consider myself new to grain free cooking even though I’ve been grain free to five months. What’s especially difficult is coming home late on a week night, and pulling off a grain free dinner while still having time to grade papers, and take care of all the other little details here at home.
Last Saturday I decided to set the timer on the kitchen stove for two hours and see how much grain free food I could make within that period of time. I didn’t wash any dishes, do any laundry, or anything else. My only job was to prepare grain fee meals for two hours straight.
An average grain free meal takes me between 45 minutes to 90 minutes from start to finish. Way too long! I miss the days when an easy night would be grilled chicken a Cesar salad! I was hoping that during my power hours, I’d be able to prepare a few meals for during the week since I had some meetings scheduled.
I began by fixing a salad for the party that I was attending that evening. Even after the lettuce was broken, washed, dried, and the veggies were diced it had only been 15 minutes. I grabbed some shredded cheese, tossed it on top and wrapped that baby in saran wrap. One salad, done!
I set some chicken tenderloins on the stove and cooked them in coconut oil. While the chicken was
cooking I diced some sweet potatoes and lots of onions. Once the chicken was cooked, I cubed the chicken, and began layering the chicken in a casserole dish with the sweet potatoes, chicken, and some steamed broccoli. When I had filled the casserole, I melted some butter in a sauce pan, added ¼ cup maple syrup, some raisins, craisins, cinnamon, and chia seeds. I heated this mixture until all had been coated and the raisins started to puff up from the moisture. I topped the casserole with the delicious maple-butter glaze!
I remembered I had a left over steak from during the week in the fridge. So I took out my slow cooker, cubed up the steak, and threw it in. I added some tomatoes, a can of kidney beans, a can of black beans, some fresh cilantro, some of the chopped onion, lots of chili powder, and some cumin. I set the slow cooker to low and let it cook for about 6 hours.
Earlier I had chopped enough onions for my next recipe, meatloaf. This whole grain free cooking in quantity thing was working out pretty well! I mixed some ground beef, eggs, onions, parsley, and crumbled a few slices of my grain free bread into the mixture. In no time I had grain free meatloaf!
By the time the meatloaf was finished I had about 20 minutes left on the clock. I had no clue that would have any time left. So I gave up, and started cleaning! By the time two hours had passed, I was completely cleaned up and had emptied the dishwasher!
Needless to say, the grain free “power hour” is here to stay!