About Me


Following my graduation from Wake Forest University, I pursued a childhood dream to become a professional chef. For four years after earning my degree from New England Culinary Institute, I fulfilled that dream, and even got to work at such prestigious restaurants as The French Laundry in the Napa Valley!

While I no longer cook professionally, I can’t help but cook in huge batches, which I’ve developed into a technique for meal-planning that I want to share.  My hope is that this helps you stream-line YOUR time in the kitchen, so that you can get out and play!

This blog shows how I prep in one day — usually Sundays — all of the meals we will eat in a week. I make big batches of recipes, and then portion them into individual serving sizes. Then I keep a couple portions refrigerated, and freeze the rest.

Each morning on the way out the door, I grab our containers of breakfast, lunches and snacks. When we get home after work, I pull and reheat our containers of dinner-foods.

IMG_9286 copy
Photo credit: Semco Salehi

My husband eats a very low-fat, primarily vegetarian, grain- & legume-filled diet.  I, on the other hand, am not vegetarian and eat a mostly grain & legume-FREE diet with minimal dairy (“Paleo-ish”).  We’re like Jack Sprat, who ate no fat … and his wife, who  ate no lean!  Heh!

So this blog is also dedicated to easy ways to make meals for families who have varied or diverse diets.  You’ll find recipes for carnivores, vegetarians and omnivores.

Admittedly, we are in the minority, in that we are willing to eat the same things for several days in a row. If you are like the majority of people, you might, understandably, require more selection from day-to-day. Never fear — this blog is still for you! Once you have cooked in big batches and frozen individual portions for a few weeks, you should have enough variety to eat something different each day.


You can read more in the FAQ’s.


Photo credit: Kaylan Buteyn

IMG_2040 03 snowstormIMG_2951


When I’m not cooking, I’m tromping through the dazzling Autumn leaves or playing in the Winter snow or picking all kinds of Summer fruits in Rochester, NY. I’m married to a wonderful Biology Professor, Mr. Batch, who likes to teach me the biochemistry of food and cooking.   Together, we love to travel around the world; play party games like Time’s Up and Wits & Wagers with friends; and spend time with our favorite people, usually over a great meal.

It would bring me great joy if I can help show YOU how to make such great meals AND get out of the kitchen quickly, so that you can spend more time doing the things you love!  Bon Appetit!


  1. Great ideas! Love the beautiful photos and great recipes. Can’t wait to try some of these. Excellent work, Brenda, you are so talented. Thanks for sharing.

Leave a Reply