Weekdays can be busy! Trust me, I get it. That's why I like to be prepared. On Sundays, before the start of another busy week, I like to take time to plan what we're going to be eating during the coming days.
I often roast a pan of vegetables with a few simple spices like oregano and cracked black pepper and make some whole grains, like quinoa or brown rice, to keep in the fridge. This way, I can easily and quickly throw together a bowl of fresh, healthy food and maximize my time while Ivy's sleeping.
Cooking guidelines I follow:
1 cup rice = 2 cups water
1 cup quinoa = 1 1/2 cup water
1 sheet of chopped vegetables = 1 tbsp oregano (no oil)