Melissa’s Batch Cooking Recipes and Tips for Busy People

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    When time isn’t on your side, it can feel quite overwhelming to keep yourself nourished and cared for so here are some tips & recipes you can batch cook or prep when short on time or in need of some love. Batch cooking is such a saving grace for busy times and befriending your freezer is a game changing tip for new mums, busy parents, times when you’re sick or recuperating or you’re caring for others; you can really give the gift of care through nourishing and simple food. Here are 6 tips for prepping your food to help you in a busy period: Boil eggs, lots of them!   These are always a great base for a salad or throw them into a noodle soup or just pack for an on the go breakfast or snack. Roast some veg.  Whatever veg you have lying around, chop it all up and roast with some garlic and oil. It’s great on it’s own or mixed into quinoa or with leftover chicken. Cook some quinoa, lentils or noodles.  Quinoa keeps really well and is great mixed in

Melissa’s 10 Recipes to use up your leftover Pumpkin

Melissa Hemsley Pumpkin Recipes

Hello, Melissa here!

Every year after Halloween around 12.8 million pumpkins go to waste so let’s embrace the delicious veg & find ways to keep enjoying them all season long (Pumpkins are in season October-February/March). So if you’ve found yourself with lots of squash & pumpkins and aren’t sure what to do with them then here are a few of my favourite Autumnal recipes for loving your leftovers and making your meals and money go further. Feel free to swap all the squash in these recipes for pumpkin!

And if you’re feeling even more inspired to use your Pumpkins then why not try grating them into hearty Lasagnes & delicious Gratins. For seasonal breakfasts, try pumpkin porridge or grate it and simmer with apples and cinnamon for a lovely porridge topping or with yoghurt. Roast it and scoop out the tender flesh when it cools slightly before turning into pumpkin puree which you can then freeze or make pumpkin pies or tarts- delicious! And don’t forget about the seeds- wash & dry them then roast for 15 mins in 200c with lots of salt & vinegar or your favourite spices and eat as a snack or in salads or on top of soups or roasted pumpkin hummus. The possibilities are endless!

I’ve shared a few recipes below from my cookbook Eat Green too, so if you’ve got that then look out for my Pumpkin & Sage Risotto, HasselBack Squash, Roasted Squash with Mojo Verde, Squash & Lentil Curry and my Autumnal Spiced Squash & Kale Salad.

Click here to get all 10 recipes and more tips.

And for more ways to waste less & save money head to my website www.melissahemsley.com and keep up to date with me on Instagram @melissa.hemsley

Love Melissa x



source https://hemsleyandhemsley.com/melissas-10-recipes-to-use-up-your-leftover-pumpkin/

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