Faster Food

Our freezer is always full of faster foods we make ourselves.

In our humble home our preference is for slow food made by our own hands. However, it's nice to have a quick meal every now and then to avoid burnout from constantly cooking.
To break the cycle of prep/cook/clean/repeat, we rely on our freezer for convenient, healthier, and speedier alternatives. 
This approach provides numerous advantages:

• Control over ingredients and cooking methods
• No need for online orders or phone calls
• No tipping required
• Minimal packaging waste
• No driving necessary
• And, most importantly, delicious and nutritious meals

So, what's in our "faster food" freezer?
Beans prepared from dry: pinto, kidney, black, garbanzo, and soy. We also store bean boiling water in 500ml jars (except for chickpea) to make gravy and sauces for potatoes and pasta.
Prepared foods we regularly cook then freeze in bulk and portion out include: chilli, pasta sauce, pizza sauce, soups, cornbread, pizza, samosas, and lentil stew.
Our vegetable garden supplies us with frozen green beans, peas, kale, pesto, and cubed winter squash.
A well-planned approach is crucial when making your own food and utilizing your freezer efficiently.
Just like freezing your credit card in a container of water slows down impulse purchases, forgetting to thaw meals in advance can hinder quick dining. 
And anything that hinders quick dining makes us vulnerable to the fast food industry.

By embracing the slow way to "faster food" approach, we've taken control of our meals, our health, and our schedules. With a little planning and prep, you can too. 

Consider giving your freezer a starring role in your kitchen, and discover the freedom that comes with having delicious, homemade meals at your fingertips.