- Pre-cut your vegetables. All of that washing, peeling, chopping and dicing can be the difference between an intention to make a meal from scratch and actually getting it on the table. When you buy vegetables, prep them immediately and keep them in airtight containers in the fridge, so you have them on hand for cooking over the next few days.
- Freeze leftovers! Over the weekend, make a few dishes that you can defrost and serve as needed.
- Plan ahead: Think about what you'll make for dinner at least a few days in advance and shop for the ingredients. Then you'll be more likely to stick to the plan and won't have to take precious time stopping at the grocery store during the week.
Fresh Strawberry Pancakes by Betsy DiJulio: This speedy breakfast specialty is vegan, low-fat and high in vitamin C. They're delicious served with fresh mint and the accompanying Balsamic-Maple Syrup, but feel free to experiment with the toppings of your choice.
Eggs with Chorizo and Tomato by Diana Kennedy: This breakfast of champions doesn't take long to whip up, but will start your day off right and leave your kitchen smelling divine. If you're usually a bacon-and-eggs person, this Mexican classic is a nice way to deviate from your routine — serve with corn tortillas instead of toast.
Wholegrain Waffles by Lorna Sass: Cornmeal adds crunch to these vegan waffles, which can be kept warm in the oven while you finish making a batch. Add sunflower seeds to the batter for more nutritious texture, and top with your favorite fresh fruits and berries for a well-rounded breakfast or brunch.
Pastel Omelet with Shiitake Mushrooms, Goat Cheese and Fresh Herbs by Michel Nischan and Mary Goodbody: If you usually choose egg whites over whole eggs but are disappointed with the texture, try the method employed in this recipe: one egg yolk is added to two or three egg whites for a pale yellow omelet that is firmer and richer than those using only egg whites. Crumbled goat cheese, mushrooms and herbs finish out the meal.
Breakfast Burrito by Sophie Dahl: These quick and substantial wraps are filled with a scrambled egg mixture, bright with scallions, chili and tomatoes, and creamy with just-melting grated cheese.