Wow can’t believe it’s almost the end of January. Time surely flies! Didn’t we just celebrate New Year?

I’ve been cooking and prepping lots stuff over the weekend so I won’t be stuck for hours after work in the kitchen making dinner.

K is not a big fan of batch cooking so we had a little argument about this. “It’s not good to have left over food that lasted more than 3 days! It’s much better to have fresh cooked meals every single time. Small portions are better.”

Yea, I know that but at the same time it TAKES A LOT of time to prep all the stuff and I try to minimize the time as much as possible.

“Teriyaki Inspired” Basil Chicken (Primal)
Ingredients:
2lbs boneless skinless chicken breasts -cubed
1/2 white onions -minced
1 shallot -minced
1-2 garlic cloves-minced
3 Tbsp tamari soy sauce
1 apple – diced
1/4 cup pineapple chunks
salt to taste
1-2 Tbsp avocado oil or any high temperature cooking oil of your choice
1-2 green onions -minced – separate the white and green parts
1 inch of ginger -julienne
Fresh basil leaves

Directions:
1. Marinate the chicken meat with 1-2 Tbsp tamari soy sauce for about 1 hour or overnight
2. Pan fry the chicken meat until golden brown – set aside
3. Heat up the cooking pan with avocado oil, saute ginger, onions, garlic, shallot, white part of the green onions
4. Pour in the apple cuts and pineapple – add a bit of water until everything’s covered
5. Reduce heat to medium and cover for about 5 minutes. The goal here is to soften the apples so it resembles applesauce texture

6. Mash them with your wooden spatula if necessary
7. When everything looked mashed enough, add in the fresh basil

8. Taste and add salt, tamari soy sauce accordingly
9. Lastly pour in the chicken meat – stir until combined
10. Pour in the green parts of the green onion

Serve!

I think this should last us for about 2 days (both K and I pack our lunch to work) plus for the next day dinner.

I also made “Beef Rendang“ (Indonesian Beef Stew)” for an additional meal.

Next in my fridge, I already prepared Chimichurri Sauce adapted from The Primal Palate recipe for my salmon steaks.

I’ll let you know how it turns out.

Lastly, I also marinated Star Butter Fish with some salt, curry powder, avocado oil and black pepper. I plan to either bake or pan fry these fellas.

So there you go, batch food prepping the primal way.

Batch cooking/prepping, are you a fan? Or do you prefer to cook small portions so each time you’ll always enjoy a fresh cooked meals instead reheating?

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