What’s the first thing the Trifecta asks me when we’re all together? “Aunt Orly, what are we cooking today?” To which I now reply,” That depends on who is doing the DISHES.”
A reader asked a very, very, very good question today. How does a working Mom cook with whole foods? It takes forever. Yep. I was a working Mom for 3 years, and while I wasn’t a whole foods cook then, I often wonder how I would have swung it. The time investment is real, and I’m won’t brush it off or make it seem easy. Or possible. Hell, I know how long I spend in the kitchen and I sure as heck know what I’m spending at the grocery. So here’s the thing: I can’t stop thinking about this question, which means it’s moved into the churning inner-workings of my subconscious. Which means when I sleep on it long enough, answers will (hopefully) come. Not all the answers. Not magical answers. But ideas. Ideas we can use. Wisdom will not come quickly, but will probably come suddenly.
In the meantime, I welcome your thoughts on this topic: How do Working Moms and/or Single Moms incorporate Whole Foods Cooking into their family menu considering the workload and time constraints involved? Let’s take this journey together.
6 responses so far ↓
1 V // Feb 1, 2013 at 7:07 am
Excellent question – and tough challenge! I have found that ordering my groceries helps quite a bit. We have fresh – and often local – produce delivered to our home weekly as well as organic meats etc. We also have hormone free dairy delivered to us as well. It forces us to plan a dinner/lunch menu out 2 weeks in advance. You actually spend the same or less in the end because of all the junk you just don’t get. Once you start, it really is easy to maintain. Save gas, save time, and saves a lot of poor impulse purchases – be they food – or towels, or DVDs cause the grocery store is really not a grocery store anymore. And yes those impulse purchases are all me – esp after a rotten day at work. We now hit a grocery store about once a month for odds and ends – like ketchup, soy etc. Another trick is if we have a slow evening – we try and cook 2 meals or maybe prep for the meal the next day. It also helps that both my husband and I do quite a bit of this together. And that means I prep and warm up left-overs – he cooks
This is a great topic – this took about a 6 month transformation thanks to your summer culinary blogs!
2 Karin W // Feb 1, 2013 at 10:17 am
My sister cooks A LOT on the weekends. She’ll make things that will last or can be frozen for the week for both lunches and dinners, and then picks an entree, side and 2 veggies to reheat. One week, she’ll grill several lbs of chicken on Sunday and have grilled chicken, shredded bbq chicken, fajitas and chicken caesar salad.
She also orders her groceries from Harris Teeter – for $5 (or $17/mo for unlimited), you submit a detailed list online, someone shops for you, you pull up to the front of the store, ring a bell, hand over your coupons (they’re applied to your next order), swipe your card in a portable card reader and they load your groceries in the car for you.
This SAHM needs to get on the produce delivery bandwagon. I heard there was 1 locally year ’round but I haven’t looked into it further. I know there’s a CSA for the summer from the local farm which is briefly looked into.
3 V // Feb 1, 2013 at 11:44 am
We have been using Green Bean Delivery for produce and Oberwies for dairy. For green bean you can see where things are coming from – which farms – out of the coutny etc and then tailor waht you want to buy. They have no delivery fees as long as you spend 35.00 = small produce bin. Oberweis has delivery fees but right now ours is 0.99 cents. And if you want thoughful sugare – drink their chocolate milk – its is a dessert but a small glass is oh so yummy.
4 Cooper's Mimi // Feb 1, 2013 at 1:14 pm
Well, I’m a working Mom who cooks this way. I do lots of prep work in advance. When chopping vegetables for tonight’s supper I’ll have finger food for the next lunch box. Almost everything gets doubled so that it can be frozen and I am the queen of the recreated meal. Beans and rice used in today’s burritos will be used as side dishes in Sunday’s family supper. Anything left after that will go into a chili that gets pulled together next week. It takes a little bit of planning and a commitment, but the pay-off is very worth it.
5 Lindsey @ Homemade Mommy // Feb 1, 2013 at 8:23 pm
Real food survival guide for working mamas: http://www.homemademommy.net/2012/09/real-food-survival-guide-for-working-moms.html
6 Missy // Feb 1, 2013 at 8:45 pm
Lori, thank you for this post. These are wonderful suggestions! We definitely need improved meal habits in our home and these tips will be very helpful.