— anne bastian

Typically cooking for one person is a little bit harder than cooking for a larger group or a family of four or even two, just because the quantities get a lot smaller. You know, when I was single I used to do batch cooking throughout the week but I'd have to do it in much smaller quantities and be able to kind of play around with recipes. I did a live event. So if you actually search on our old live events you can look up the batch cooking one and you can see some of the items that I did for our batch cooking. But what I like to do is basically kind of take different containers and fill those up at the beginning of the week and then I can make things just on the fly during week as I am going, progressing through. And what I'll do is just take small amounts of those if I'm just cooking for myself. So if I was going to do something like a stir fry, instead of having like an entire pepper, I would already have my pepper cut up and stored in my refrigerator so I could just take, you know about five or six of those pepper, you know julienne and throw of them in and a little bit of onion. So it's easier if you prep ahead a little bit, and it's kind of like having your meals in plus, but you have it all in your refrigerator or a line in the kitchen. So if you've gone to a restaurant, you see that they have all the ingredients chopped up in front of them, and that's actually a great way for them to be able to cook anything within less than 10 minutes. That's why it's always, you are always gonna get your food in a restaurant within a certain amount of time. So that actually helps kind of do the same thing. So you can take as little or as much of the ingredients as you want, just by preparing ahead of time a little bit. Now, if you don't do the prep ahead of time, you could of course just take a couple julienne slices of pepper. But typically when you julienne the pepper on the spot you're more like take more of that pepper instead of just the small amount that you need for those. So that's one of the biggest suggestions I do is planning ahead just a little bit, because then you can just take as much or little as you want into them. As far as recipes go, it's gonna be a little bit, you don't find a lot of recipes out there where the serving size is one. It's typically between two to six people. So you'll have to play with that a little bit to be able to get it right. One of the biggest areas that you'll have to pay attention to is spices because spices, you can't really go up or down just incrementally, in the way you would with some other ingredients. So if in that stir fry you're cooking for six people, you just do six to times the amount of peppers, right? That you would do in that stir fry. But if you were to use something, I don't know like a spice like cinnamon, you know, if you had six times the amount of cinnamon in something it'd be way too overpowering. So just kind of dial back on your spices a little bit at the beginning and add just a little bit as you go and taste to be able to make sure that the spices are overpowering. So that's probably one of my best tips is planning ahead a little bit and also looking at your recipes ahead of time and kind of building incrementally on your spices, but letting the cutting the amounts of different vegetables or the tofu or proteins or whatever which you're using into them. Just dialing back a little bit.