By Molly Patrick
Apr 21, 2018,
Hi gorgeous!
I have a special little treat for you today thanks to our resident Dirty dude, Wyatt Nash, and his most awesome wife, Rebecca. Wyatt and Rebecca have been in our community for a couple of years, batching our meal plans and participating in the Dirty fun over in our Facebook group.
This fab husband and wife team have developed a flow that works really well for them when they batch our meal plans. A while back, they offered to shoot a video demo sharing how they work it out each week.
I love the video they so graciously made for us for a few reasons:
1 . It shows that batching with someone can be way easier than batching alone. By the end of this video you will be inspired to recruit a batching buddy to help you batch these plans like a BOSS. Whether it’s your partner/s, your kid, or one of your friends who also follows these plans, your batching will fly by if you make it a group effort.
2 . It demonstrates beautifully how there is no one right way to batch our meal plans. For example, Wyatt and Rebecca don’t use the “Do Me First” prep list before they start batching. Some people use and love this step and some people prep as they batch. Whether you use it or not, once you commit to batching the meal plans, you will get it done!
3 . It provides you with a visual of how to effectively set up your kitchen to batch. When your prep space is organized, your cooking tools are in place, and your most often used ingredients are ready to go, batching will flow and become much easier. If your kitchen is a disorganized hot mess, batching will take you longer and annoy you. Wyatt and Rebecca do a great job of working with their space to help them get the job done with ease.
Along with these insights, I’m sure you will have other ah-has and takeaways from this video, so when you’re done watching it, comment below and let us know what they are!
Thank you Wyatt and Rebecca for volunteering to do this, you are both awesome and we are so lucky to have you in our community. It wouldn’t be the same without you.
Furikake is a Japanese condiment that is used to sprinkle over rice and veggie dishes. It’s usually made with dried fish, sesame seeds, sugar, seaweed and MSG. Our Dirty spin on Furikake is super easy and super tasty. Sprinkle it over rice, stir fry, noodles or tofu dishes.
Ingredients
- ½ cup brown sesame seeds (75g)
- 1 tablespoon dulse flakes or granules
- 1 teaspoon nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon coconut sugar
- 1 sheet nori, torn into pieces
Instructions
- Heat a small skillet over medium heat for 2 minutes. Add the sesame seeds to the skillet and cook, stirring often, for about 4-5 minutes, until your seeds are lightly toasted and fragrant. Do not take your eyes off of the seeds, as they can burn quickly.
- Transfer the seeds to a small bowl and allow to cool for a few minutes.
- Add the dulse, nutritional yeast, salt and coconut sugar to the bowl with the sesame seeds, and stir.
- Transfer 1/4 cup (25g) of the mixture, along with one nori sheet to either a food processor or a blender and pulse the mixture about 10 times, until it becomes as fine as coarse salt.
- Transfer the blender mixture back to the bowl and stir until everything is well combined.
- Transfer the mixture to a small airtight container and store in your fridge.
Notes
Wishing you a happy week. May it be filled with making out with your kitchen.
xo
Molly
14 Comments
Leave a Comment
New? Download your free Beginner's Guide and start the most delicious and rewarding journey of your life, fueled by plants.
Stop junk food cravings and glow from the inside out with our easy-to-follow program. Give me the juicy details.
Our mouthgasmic plant-based meal plans are designed around batch cooking. Get your free Batching Handbook and dive in.
Love the food that loves you back
Get instant access to thousands of plant-based recipes and meal plans, no credit card or perfection required.
Great teamwork! Enjoyed watching how well they had everything planned out, and learned a lot about ingredients, and utensils layout. From here, there seemed to be a lot of wasted food which could have been used in soups. I freeze all my (edible) scraps until there is enough for making veggie stocks.
I loved this – thanks for sharing. My remark? I need a Wyatt.
Agreed!
For anyone looking, here is a great stock recipe!
xo
Molly
good point about the veggie scraps, if not soup, then composting is next logical option.
yes cooking with a signifiant other is not always a jolly blast… but great when it does flow and there can be some fun and humor along with the bumping into each other : >)
This was fantastic! Organization, teamwork, and the right tools make a huge difference. You have given me some ideas for being less chaotic in my process! Thank you!
Mad knife skills! I really enjoyed the video.
I finally got around to watching your video today and I loved it! Even though I batch alone, I picked up some pointers that I can use to make my batching go a little smoother.
Thanks for taking the time to share with us!
PS…Didn’t I see somewhere that you’re in Kansas? Me too! 🙂
Great visualize for us !
What meal plan did they make? I would like to try it.
Hi Tammy, this was the #Cuba meal plan from February 16, 2018. ~Karen
Love the batching video. Thank you so much for sharing. It is really helping me.
Thanks for stopping by, Mindy! ~Karen
Damn, Sam!!! What a fabulous video! I’ve been cooking for almost 40 years, including taking professional chef classes and I still learned SO MUCH from this video! Even re-organized my kitchen a bit after 13 years. Did my first batching today and the flow was insanely better, And that garlic clove trick is “the bomb”!
Simple things like bring out all the bowls, strainer, measuring cups / spoons and have on the counter. Rinse things, and then carry on. At the end, everything went into the dishwasher and viola! Clean kitchen and yummy food for a few days.
Thank you, thank you!