I know you are busy and I also know you are often struggling with the pain, fatigue and discomfort of dealing with fibromyalgia.  However, if one of your goals is to do more home-cooking this year, I would like to share what has worked for me.  I understand we are all different, so use tips that work for you!'

1. Plan ahead: In the winter I eat a lot of soup.  Usually over the weekend, I will soak some beans and maybe some whole grains overnight.  The next day I will chop some vegetables, rinse my beans and grains, throw it all in a pot with filtered water, and start cooking!  I will add some fresh or dried herbs for flavor and salt goes in at the end.  I don't always use recipes; as often I am creating my own concoctions that are seasonal and highly nutritious for what my body is in need of that day.  I generally just throw in whatever is in season and go with what "feels" right.  I conduct what I call an internal taste test to see if that particular food "feels" right or if my body desires or craves it.  Usually, when your body is deficient in certain minerals or nutrients you will often crave a particular vegetable that contains it.  For example, oranges contain vitamin C.  Your body and mind work as a team and will lead you in the direction of higher health because they only have one agenda -- to heal you and your ultimate survival.  Rely on your internal wellness barometer by asking yourself what your body needs in each and every meal and notice how you will be steered towards choices that support you.

2. Reheat on the stove. I make a big pot, so that I can eat for several days to a week. I reheat on the stove- never the microwave. If I am traveling or taking it to work, I have a great thermos that keeps it hot for hours. I recommend the investment of a good thermos.

3. Add condiments. After you have your big pot of soup in the fridge, when you reheat it, you and your family can add stuff you like. Depending on the type of soup I have made, I will add hot sauce, salt, pepper, dried herbs, Ghee (clarified butter), or olive oil.

I focused on soups, but you can use this concept for grains and beans. I make a big batch, and as I am ready to eat them, I will add condiments or add them to another dish. By the way, when you are cooking soup, you can let it simmer and walk away to do other things. It may take an hour or two for the soup to be cooked, but you do not have to stand over it the entire time. It is easier than you think!  For me, soup is a whole meal if it has vegetables and beans. I might eat something else as well, but I have my protein and vegetables all in one pot.

Initially, you will need to do some planning and preparation, but throughout your week, reheating and prep is so simple and quick. In the summer, it is so quick to throw a salad together and add some grains and/or beans that you have already cooked.