https://youtu.be/jzWfUMWFqSg
Video content summary: Kitchen Hacks That Make Cooking at Home So Much Easier
If you cook about 95% of your meals at home, you start hunting for shortcuts the way you hunt for matching socks. I’m Alice Robinson, a coach at Vegan Proteins and a bikini bodybuilder, and these are the kitchen, grocery, and food hacks that make my routine simpler. The goal is basic: less shopping, less waste, and meals that still taste good on day two (or at least reheat like they do).
Buy in bulk to save money and cut down store trips
Buying in bulk works best for items you reach for all the time. You’ll shop less, pay less per use, and you won’t run out mid-recipe. The only rule is practical: only stock up on what you’ll use within about six months, so it doesn’t go stale.
Spices, extracts, and everyday flavor boosters
Spices and herbs get expensive because of the tiny “fancy” containers, not because the spice itself costs that much. If you use them often, buy larger bags or jars online or from a local farmers market. For me, that’s onion powder, garlic powder, chili powder, cumin, and cinnamon.
Extracts are another one. Most stores only sell little bottles of vanilla, maple, almond, and even vegan butter extract, and the markup is high. Ordering bigger containers online can save a lot over time. The same idea applies to liquid aminos, tamari, or soy sauce, since those show up in meal prep constantly.
Flours, powders, plant milks, and pantry staples
Many vegan kitchens rely on specialty flours and powders, so bulk makes sense if you use them often. That might include oat flour, chickpea flour, almond flour, tapioca starch, vital wheat gluten (for seitan), nutritional yeast, and mushroom powder for extra flavor. If you worry you won’t finish flours fast enough, stash the extras in the freezer.
Shelf-stable plant milks also help. Keeping cartons in the pantry or garage saves fridge space and cuts last-minute store runs. Shelf-stable veggie broth fits the same system.
If you buy snacks like protein bars or vegan jerky, order boxes, not singles. The per-item price in-store is usually rough.
Bulk orders also work well for chia seeds, flax seeds, specialty sweeteners like stevia or monk fruit, and dehydrated basics like oats, rice, pasta, and TVP (textured vegetable protein).
Produce hacks that help food last longer
Produce is the one category you can’t truly “bulk buy” without risking waste, so the trick is making it last.
Start by not washing fruits and veggies until you’re ready to eat them, unless you can dry them completely. A salad spinner helps a lot because it speeds up drying and cuts down on soggy greens.
Berries stay fresher longer in an airtight container. Instead of keeping them in the store package, move them into a mason jar with a lid to reduce airflow, which slows ripening and spoilage.
For leafy greens and herbs, tuck a strip of paper towel into the container corners to absorb condensation. Swap the paper towel every few days, depending on how humid your kitchen and fridge are.
Onions are another simple win. Buying a bag at a time works well if you use them often, and storing them in the fridge helps them last longer. As a bonus, cold onions can make dicing less tear-inducing.
Frozen veggies deserve a spot here too. They save chopping time, and you can cook just what you need so it tastes fresh. If you live near Whole Foods, the 365 store brand is a favorite for flavor.
Two small habits that make meal prep taste better
Microwaves dry food out because they agitate water molecules. To fight that, dampen a paper towel, drape it over your plate, then reheat. It helps keep meals moist and can even bring food back to life.
For cleanup, try steel wool on dishes, pots, and baking sheets. Unlike many sponges and scouring pads, it’s 100% compostable, just keep it as dry as possible between uses so it lasts.
Brown food in a skillet without oil
If you’re limiting oil to reduce fat intake or avoid too many omega-6 fats, water can help with browning. Use it the way you’d use oil for sticking, but keep a glass of water nearby and add small amounts as you cook to prevent the pan from drying out.
More support from Vegan Proteins
If you want more structure beyond kitchen hacks, Vegan Proteins has options like the Muscles by Brussels Membership for workouts, recipes, and coaching calls, one-on-one coaching, and The 28 Day Overhaul program.
Conclusion
Cooking at home gets easier when your pantry is stocked, your produce lasts, and reheating doesn’t ruin your food. Start with one change, like bulk spices or the damp paper towel trick, then build from there. What’s the one kitchen shortcut you use so often it feels non-negotiable?
