Hi everyone ,
I’ve recently started exploring a new approach to thinking about food, inspired by the concept of timeboxing. Timeboxing, traditionally used in productivity and task management, is about allocating specific amounts of time to activities. I’ve applied this to cooking, and it has completely transformed how I think about meals, plan my groceries, and approach food preparation.
The Food Time Stack
Instead of categorizing meals by type or cuisine, I now categorize them based on the time required to prepare them. This helps me decide what to eat depending on how much time I have available. Here’s how it works:
1. Less Than 1 Minute Stack
This is the grab-and-go category, perfect for moments when I’m rushing out the door. These are items that require zero preparation:
Fruits (apples, bananas, oranges, etc.)
Protein bars
Packaged juices
Biscuits
Ready-to-eat snacks
For Indian vegetarians in London, this might also include dry snacks like khakra or small packs of roasted makhana (fox nuts). These items are ideal for quick energy boosts and are always stocked in my pantry.
2. 5-Minute Stack
This includes meals that need minimal effort, like adding hot water or milk. They’re my go-to for a quick bite:
Instant cereals with milk
Ready-to-eat options like cup noodles, upma, or poha
3. 10-Minute Stack
In this category, I use simple appliances like a microwave. These meals involve slightly more effort but are still quick and easy:
Maggi noodles
Pre-cooked roti with ready-to-eat curries
Heating frozen meals or snacks
For Indian vegetarians, adding microwavable idli or dhokla packs from Indian grocery stores is a great option. These are ready in minutes and can be paired with chutney or sambar for a balanced meal.
4. 15-Minute Stack
This is where I start experimenting a bit more while still keeping things efficient. These meals involve minimal preparation and cooking:
Sandwiches (cheese, peanut butter, paneer, etc.)
Dosa batter used creatively, like making rice pancakes in a sandwich maker (a recent innovation!)
Around 50-60% of my meals fall within these categories because they’re quick yet satisfying.
5. 30-Minute Stack
This category includes meals that require more logistics and effort, like going to a communal kitchen (we call it a buttery here):
Making dosas or frozen parathas
Stir-fry vegetables
For Indian vegetarians, a quick aloo gobi or paneer bhurji can be prepared within 30 minutes and paired with parathas or rice. These meals are reserved for when I have more time and energy to spend on cooking.
6. Fancy Cooking Stack (>30 minutes)
These are the more elaborate meals that involve cutting vegetables, using a gas stove, and longer cooking times. Examples include:
Pasta
Curries from scratch
For Indian cuisine, this stack often includes making biryani or rich gravies like malai kofta or chole from scratch. I usually reserve these for community cooking sessions with friends. It’s a great way to share the workload and make cooking more enjoyable.
The Impact on Grocery Shopping
Thinking about food through this time-based lens has also influenced how I shop for groceries. I’ve become more intentional, focusing on:
Stocking up on items that fit into my quicker stacks (fruits, ready-to-eat options, sandwich ingredients, etc.)
Buying only the essentials for fancier meals, as these are less frequent
Ensuring I always have a mix of quick and slightly elaborate options to suit any situation
Final Thoughts
This method has helped me streamline my cooking, save time, and reduce decision fatigue when it comes to meals. If you’re someone who juggles a busy schedule and often feels overwhelmed by meal prep, I hope this approach inspires you to rethink how you think about food and plan your meals. Let me know if you try it or have any tips of your own!
Happy eating!
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