• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Drinks
    • Lunch
    • Dinner
    • Salads and Sides
    • Sauces & Dips
    • Vegetarian
    • Dessert
  • About Me
  • Batch Cooking For Beginners
  • Weekly Batch Cooking

Simple Spoonfuls logo

Batch Cooking For Beginners

Are you running on fumes all week long, struggling to keep up with the demands of life and grabbing take out far too often? Is your body yearning for more nutritious meals without spending your precious time slaving away in the kitchen each night? Enter batch cooking for beginners to save the day!

Undoubtedly you’ve heard the term “batch cooking” before, but it may not mean quite what you think it does.  Often times, people associate batch cooking with making large portions of one complete meal that can be divided up and portioned out for the week, or frozen for future use.

For me, batch cooking means to cook many different ingredients in large batches that can then be mixed and matched to create a variety of different meals.  By keeping the ingredients separate until the time you’re ready to assemble your meals, you can keep them fresher and allow for more versatility

Contents hide
1 What Are the Benefits to Batch Cooking?
2 What’s the Difference Between Meal Prep and Batch Cooking?
3 Different Approaches to Batch Cooking & How to Plan
4 Batch Cooking Equipment
5 Best Batch Cooking and Meal Prep Storage Containers
6 Which Ingredients Work Well for Batch Cooking Ahead?
7 Batch Cooking for Beginners-Key Takeaways

What Are the Benefits to Batch Cooking?

The benefits to batch cooking are:

  • Increased freshness
  • More versatility with your ingredients
  • Ability to mix and match different meals
  • Ability to easily tweak your meals to the different taste preferences in your family
  • Less stress at meal time (no more dreaded “What to make for dinner” dilemmas)
  • Save money by taking advantage of bulk purchasing and also because you’re less likely to throw out food you’ve either grown tired of eating or doesn’t taste fresh any more
  • Save money by being prepared with each meal and thus less likely to order take out
  • Less dishes to wash when lunch or dinner rolls around because you’ve already prepped your ingredients
  • Avoid getting bored of eating the same meals day in and out
  • You can control your ingredients and avoid store bought options that are chock full of preservatives and artificial dyes (ie. Eat real food!)

The best gift of all that batch cooking has given me is more time with my family.  You can’t put a value on that.  By strategically planning ahead and spending less time in the kitchen during the week, I have more time to decompress and be truly *present* with my children at the end of an already long and taxing work day. 

 Batch cooking has changed my life and I hope you’re willing to give it a try as well!  Stick with me and I’ll show you the way.

glass containers of individually prepped ingredients
Spring inspired batch cooking plan

What’s the Difference Between Meal Prep and Batch Cooking?

Meal prep has become very mainstream in the last few years.  Often times, meal prep is used as a way to stick to a specific diet, control calories or macronutrients, and drastically cut down on weekday cooking.

In a nutshell, meal prepping generally means preparing a meal to completion and storing it in individual containers.  When meal time rolls around, all you have to do is heat it up and enjoy.

Batch cooking draws on the same approach that restaurants use, which is how I started to incorporate it into my daily life and personal chef business. They prep their components ahead of time and then finish it off when a customer orders it. There’s something called “The rule of 5” in restaurant kitchens which means that every ingredient needs to be used in 5 dishes in order to justify the prep time that goes into it.

With batch cooking, I try to make sure most ingredients are used 2-3 times in a meal plan.

The benefits to meal prepping:

  • Very little stress at meal time, controlled caloric or macro intake, easy to prep

The downside to meal prepping:

  • People get really bored and burned out when it comes to eating the same meal day in and day out for a week.  Because of this, they’re more likely to toss it in the trash and order a pizza instead.  Also, most meals don’t taste very fresh and appetizing by the time Thursday or Friday roll around.

With batch cooking, you can wait until meal time rolls around to actually assemble your dish.  I like to add fresh touches at the last minute in order to boost flavors and add a vibrant touch.  For example, a sprinkle of fresh chopped basil or a squeeze of lemon juice can go a long way with bringing a dish to life.  If you did that ahead of time, your fresh basil would be brown and gross within a day.

glass meal prep container with spring grain bowl
Spring buddha bowl

The downside to batch cooking:

  • You do still have to do some limited cooking and dishes at meal time

It requires a little more creativity and planning to create a variety of meals from the same ingredients throughout the week where as meal prep takes a lot of the stress out of meal time. In addition, not all meals work well prepared ahead of time.

Do both of these approaches sound good to you?  Awesome!  You can totally make both meal prepping and batch cooking work for your lifestyle.  Try meal prepping the same meal for early in the week.  Eat it on Monday and Tuesday.  Then use some batch cooked ingredients to create three fresh and exciting meals for Wednesday-Friday.

Or meal prep something that you can freeze ahead of time and thaw for those later in the week meals while you mix and match with ultra fresh ingredients for the beginning of the week. Think about what works best with your busy scheduling juggling work needs and/or shuffling your kids around to their activities.

Different Approaches to Batch Cooking & How to Plan

Before you get overwhelmed with the idea of batch cooking, let me share with you my tips on brainstorming ideas and tackling the week ahead

1. Start with what’s seasonal: Integrating seasonal produce into your meals means you’re taking advantage of those ingredients when they are in peak freshness and packed with vitamins and minerals.  You’re also decreasing your carbon footprint by using ingredients that are locally available as opposed to those that are being transported from other states or even continents!

I try to pick one or two seasonal ingredients and then build a menu around it.  In order to keep things interesting, you can use the ingredient in a variety of different ways.  For instance, if beets are your ingredient, you could take this approach:

  1. Steam or roast plain beets
  2. Blend some into a beet hummus to make a creamy spread for wraps
  3. Freeze some to toss into raspberry beet smoothies
  4. Saute some beets with sweet potatoes and potatoes for a satisfying breakfast hash
  5. Add to salads or buddha bowls

I would recommend only picking three of these items for the week so you don’t go into beet overload mode, but you get the idea!

How to cook beets

2. Look to Pinterest and Social Media for ideas.  Facebook groups are a great source for recipes, especially if you prescribe to a specific diet or lifestyle or have food allergies.  Pinterest is great because you can make different boards for all the genres of food you like to eat and save recipes that look delicious. When I make something on Pinterest that’s a real winner, I then reserve it to my “Keeper” recipe board so I can easily find it in the future.

  1. When you find a recipe that you like, think to yourself “How could I make the bulk of these components ahead of time” so that you can give yourself a leg up on the week.  Even just prepping chopped onions, garlic, and over veggies so that you don’t have to do all your mis en place right before cooking is still a huge help. Then ask yourself, “What’s an ingredient in this meal that I could use in something else”. Maybe you’re making a batch of wild rice to use in a chicken and wild rice soup that could do double duty in a salad or some wild rice vegetarian burger patties. 
  1. Strategically plan your week-The whole point of batch cooking as opposed to meal prepping is to keep your ingredients as fresh as possible.  Some items need to be eaten as soon as possible while others can last longer.  If you’d like to incorporate salmon or another fish into your menu, eat that on your first night and make sure any leftovers are eaten the very next day.  Fattier, slow cooked meats such as pulled pork or shredded chicken will last longer so you can save those for later in the week.  

The alternative is that you can totally still have fish later in the week, you just won’t want to cook it until they day you eat it, which is totally fine!   Remember, the goal here isn’t to completely eliminate any weekday cooking.  The goal is to *minimize* your weekday cooking and cleanup to make it less stressful and give you a jump start.

EBTB Salmon filet cooked fresh the night of dinner

Batch Cooking Equipment

When it comes to batch cooking, you don’t need to go out and buy a bunch of special equipment.  But, you will find that certain things will make your life easier.

My most used kitchen items when I’m batch cooking are:

  • my fave  1/4 size sheet pans
  • Instant pot or pressure cooker
  • food processor or blender (preferably both if you have them)
  • mixing bowls
  • sauce pans and large saute pans
  • cutting boards
avocado tahini sauce ingredients in a food processor

Best Batch Cooking and Meal Prep Storage Containers

Good storage containers are key to storing your ingredients for maximum freshness, but doesn’t mean you have to go out and break the bank to stock up.  Some of my favorites are takeout style containers bought in bulk at restaurant supply stores!  It’s worth spending a little bit on some long lasting containers versus reaching for environmentally unfriendly single use plastic bags, aluminum foil or plastic wrap.   

The key things to keep in mind when you’re shopping for containers is that they need to be:

  • air tight and leak proof
  • environmentally friendly
  • microwave safe
  • dishwasher safe
  • freezer friendly
  • preferably stackable
  • bonus points for being oven safe as well!

Pros and Cons of Plastic Containers

Pros: inexpensive, come in many shapes and sizes, lightweight, readily available (you probably already have some!), microwave and dishwasher safe

Cons: may contain harmful BPAs that leach into your food when heated in that container, break easily, not environmentally friendly

Pros and Cons of Glass Containers

Pros: heavy duty, oven/freezer/microwave/dishwasher safe, see through for good visibility when browsing your fridge, stackable, air tight lids, eco friendly

Cons: more expensive, breakable, heavy,

swiss chard and feta egg bites in a glass meal prepcontainer
Swiss chard, prosciutto and goat cheese egg bites

Pros and Cons of Steel Containers

Pros: light weight, durable, stackable, air tight, more environmentally friendly than plastic, and long lasting 

Cons: expensive, not microwave safe, not see through

In addition to plastic, glass and metal meal prep containers, I find myself also reaching for these alternatives:

  • repurposed glass baby food jars
  • restaurant style takeout containers (particularly the pint and quart sized soup containers)
  • mason jars and weck jars 
  • reusable silicone bags 
Mediterranean tuna salad bento box

Which Ingredients Work Well for Batch Cooking Ahead?

Unfortunatley, not all ingredients can be prepped ahead of time and maintain their integrity and freshness, but there are a TON.  For those that don’t hold up to prepping in advance, I just wait and make those the night I will be eating them.  I try to think about other ways I can make certain components of the meal ahead of time so all I have to do is worry about that one item (a filet of fish for example, or beautiful scallops).

If you use these ideas as a starting point, you’ll be in good shape!  I rotate each week so that I don’t get bored eating quinoa and roasted sweet potatoes week in and week out. 

Grains: quinoa, brown and white rice, farro, barley, couscous, buckwheat (or cauliflower rice as a grain alternative)

Lemon garlic and cilantro lime cauliflower rice

Proteins: shredded meat (chicken, pork beef), ground meat (chicken, turkey, pork or beef), chicken breast or chicken thighs, steak, turkey, and vegetarian alternatives such as tofu and tempeh

crispy tofu baked on a cookie sheet
Tofu prepped two ways for different meals

Sauces: vinaigrette, tahini dressing, yogurt based sauce, pesto, tomato sauce, romesco sauce, chimichurri, chickpea based sauce, caesar, honey mustard, hummus, ranch

Strawberry Basil Dressing

Roasted Veggies: potato and sweet potato, squash, brussel sprouts, broccoli, beets, asparagus, carrots, parsnips, peppers, onion, cauliflower, green beans, eggplant

Ingredients for Roasted Tomatillo Salsa

Batch Cooking for Beginners-Key Takeaways

  1. Anything you can prep for the week is better than nothing. You don’t have to make a complete meal. Anything you can chop, portion, or marinate will save you time. Don’t have enough time to knock out a fancy quinoa salad for lunches? Try slicing up carrots and cucumber to portion into containers with pita bread and creamy lemon beet hummus for an easy grab-and-go snack that will save you when hunger strikes.
glass meal prep container with pita bread, sliced veggies and hummus
Lemon beet hummus and veggie snack packs

2. Start with one meal. It can be really intimidating to think about prepping every meal for your week in advance. Instead, start out small to get into the groove. Pick the meal you struggle with the most and focus on that first.

Is it a challenge to get breakfast in your system every morning? Try prepping some overnight oats or freezer breakfast burritos you can easily grab on your way out the door. Is lunch your weakness? How about prepping pita pockets with chicken salad or mason jar pasta salads that keep beautifully all week.

Repeat after me: “No more sad desk lunches!”

mason jar full of Romesco pasta salad

Struggle with getting dinner on the table for your family each night? If you prep some freezer meals once a month that you can dump into the crockpot on your way out the door in the morning, your family will think you’re a superhero come supper time.

3. Prep smarter not harder. It’s so much more efficient to make a double batch of one thing than to cook two entirely different things. My weekly plans focus on ways to save you time (and money, bonus!) by cooking one ingredient that can do double duty for you throughout the week.

Think shredded chicken you can use in enchiladas AND in smokey bbq pulled chicken sandwiches. Or a big batch of instant pot quinoa that you can have on hand for southwestern stuffed peppers AND a fresh strawberry quinoa salad. You get my drift.

Keep it fresh. I have a few tricks up my sleeve on how to keep the food you’ve prepped in advance tasting like it’s super fresh. Fresh herbs, a squeeze of bright lemon juice, or a pop of peppery arugula work wonders to bring your pre-cooked chicken breast back to life. Learning the best way to store and reheat your ingredients so that they don’t dry out which is a huge game changer. Stick with me and I’ll teach you what you need to know!

I get by with a little help from my friends. You don’t have to make every little thing from scratch. The sky is the limit when it comes to short cuts you can take with premade ingredients. If you don’t enjoy chopping, take advantage of the pre cut veggies like diced carrots and onions that you can find at the grocery store. Did you make homemade falafel? Bravo! Congratulate yourself by buying a container of tzaziki so you can pull together weeknight gyros in a pinch. The point being, there’s absolutely no shame in using some good quality store bought ingredients to help give you a leg up on your meal prep.

I hope these tips help you as you start, or restart, your meal prep journey! Baby steps are the key here. I challenge you to pick at least one thing to make ahead. My favorites are hard boiled eggs, brown rice, and pesto. From there, slowly build by adding another item to your weekly plan, like salad dressing or shredded chicken. I’m with you every step of the way so don’t hesitate to reach out with questions! Happy meal prepping!

-Katie Clack

Share
Pin8
8 Shares

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

simple_spoonfuls

Anytime I can bust out the muffin tin to make a re Anytime I can bust out the muffin tin to make a recipe, I’m all for it!  Cooking should be fun afterall!  My kiddos love to help with these gruyere and thyme potato stacks because they can help with the layering.  And they *especially* love to help with the eating part! 

Try different variations by swapping out different cheeses and herbs (hello Asiago and rosemary!) Full recipe in my bio!

#recipereel #recipeideas #potato #potatoes #potatolover #potatolove #potatolovers #cheeselovers #cheeselove #prettyfood #sidedish #easterrecipes #easterrecipe #steakandpotatoes #vegetarianrecipe #simplespoonfuls #prettyfood
Say hello to these parmesan and panko crusted salm Say hello to these parmesan and panko crusted salmon bites! 👋 Let the air fryer work it’s magic on this easy weeknight dinner so you can sit back and relax. The sriracha mayo drizzle on top really takes this salmon to the next level. I like to serve it alongside some veggies like roasted asparagus, sesame snap peas, or pickled cucumbers to balance this dish out with some greens.

RECIPE
1 lb center cut salmon, skin removed, cut into 1” chunks and patted dry
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
pinch of sea salt
1 teaspoon dijon mustard
1 teaspoon olive oil
1/4 cup grated parmesan
1/3 cup panko breadcrumbs

Preheat your air fryer to 400 degrees. Combine your salmon chunks with the garlic, paprika and sea salt.  Once coated, add your dijon and olive oil and massage to coat.  Then toss with the grated parmesan and breadcrumbs, patting to get it to stick to the salmon.  Place in a single layer in the air fryer and cook for 5-7 minutes or until 135 degrees F.

In the meantime, combine 1 cup of mayo with 2 tablespoons of sriracha, the juice of 1 lemon and 1/2 teaspoon of garlic powder and stir to combine.  Drizzle over the top of your salmon.

#salmon #salmonrecipe #salmonrecipes #panko #airfryer #airfryerrecipes #pescatarian #weeknightdinner #weeknightmeals #easydinnerideas #dinneridea #simplespoonfuls #kidfriendlyfood #kidfriendly #flavortown
Start your morning off right by meal prepping thes Start your morning off right by meal prepping these blood orange coconut chia puddings!  This is my absolute favorite chia pudding recipe with a perfectly creamy texture with just the right amount of sweetness.  You can switch up the toppings based on what’s in season!  I was amazed that even my kids loved these since they’re not always the most adventurous eaters.  I call that a major win!

Blood Orange Coconut Chia Pudding
1 14 oz can coconut milk 
3/4 cup unsweetened coconut beverage
1/2 tsp vanilla extract 
6 tbsp chia seeds
1-2 tbsp maple syrup
1 blood orange
Toasted coconut flakes

Combine canned coconut milk, coconut beverage, vanilla extract, and Chia seeds in a container and mix well. Cover and place in the fridge for at least two hours or overnight. Add maple syrup to taste top with segments of blood orange and toasted coconut.  Makes 3-4 servings.
#chiapudding #chiaseeds #mealprep #breakfastmealprep #breakfastideas #whatiateforbreakfast #breakfast #coconut #bloodorange #bloodoranges #citrusseason #mealprepideas #mealprepinspo #mealpreplife #mealpreppin #aesthetic #prettyfood #prettyfoodtastesbetter #simplespoonfuls #recipereel #recipereels
Who else lives for citrus season? 🙋‍♀️🍋🍊 This blood orange poppyseed dressing is one of my favorite ways to highlight the gorgeous fruit.  I love to drizzle it over a bed of arugula or spinach with citrus segments, cucumber, avocado, goat cheese and macadamia nuts. 🥗🤤 Make sure you save this one!

Blood Orange Poppyseed Dressing
1/3 cup blood orange juice (2 oranges)
1T honey
1T dijon
2T poppy seeds
2T champagne vinegar 
1/3 cup extra virgin olive oil
Big pinch sea salt

Combine in a jar and shake well before using!

#saladrecipe #salads #saladporn #citrusseason #citrus #bloodorange #bloodoranges #poppyseed #poppyseeds #saladdressing #madefromscratch #eatwithyoureyes #eattherainbow #vitaminc #fancywithoutthefuss #whatiate #whatiatetoday #saladsofinstagram #recipereel #viralrecipe #eatprettyfood #prettyfood #prettyfoodtastesbetter #vegetarianrecipe #glutenfreerecipes #glutenfreefoodie #glutenfreefoods
With Valentine’s Day right around the corner, I’ve got you covered with this show stopping goat cheese and beet risotto!  Just be sure and invite me to the wedding when your partner puts on a ring on it after this romantic meal! 💍💕😋

The dramatic red color and creamy texture make this dish one to remember! 

Goat Cheese & Beet Risotto
1 bunch of beets, diced small
1 shallot, diced small
3-4 cloves garlic, minced
2 tbsp olive 
6 cups veggie or chicken stock
1/2 cup dry white wine
1 1/2 cups Arborio rice
1/2 cup grated Parmesan
3/4 cup crumbled goat cheese
2 tsp fresh thyme leaves 

Warm the stock in a small sauce pot til barely simmering.  In a sauté lan, heat your olive oil on medium and add your diced beets and shallot and season with salt. Sauté for 5-7 minutes and then add your garlic. Sauté another minute until the garlic is fragrant and add your Arborio rice.  Toast the rice for 1-2 minutes or until the outer edges turn translucent.  Deglaze with the white wine and wait until the wine has been absorbed.  Then add 1-2 ladles of stock at a time, waiting until the stock has been absorbed each time before adding more.  Stir occasionally.  You should see the risotto mix slightly bubbling.  Adjust your heat up or down if it’s bubbling too much or not enough.  Once the rice is soft but not mushy (about 20-25 minutes) add in your cheese, fresh thyme and an optional 1-2tbsp butter.  Check for seasoning and add more salt if necessary.  Service with a drizzle of olive oil and extra goat cheese on top. 

#galentinesday #galentines #valentinesday #valentinesdinner #recipereel #specialoccassion #marryme #risotto #risottolover #risottorecipe #goatcheese #romanticmeal #valentinesmeal #romanticdinner #whatsfordinner #entertaining #entertainingathome #beets #beetsbeetsbeets #lovebeets #italianfood #italianfoodlover #italianfoods #beautifulfood #prettyfood #prettyfoodtastesbetter #eatwithyoureyes #eattherainbow #personalchef #personalcheflife
Whether you make this creamy sundried tomato and c Whether you make this creamy sundried tomato and chicken pasta for Valentine’s Day or a random Wednesday, this recipe is a winner!  This is the dish that finally got my 11 year old to love sundried tomatoes. 🍅💪🍝 Full recipe is in my bio! 

#pasta #sundriedtomatoes #datenightdinner #datenight #valentinesday #easydinner #classyaf #whatiatefordinner #kidfriendlyrecipes #carblover #carbsoncarbs #cheesyfood  #recipereels #recipereel #feedfeed #mediterraneandiet #mediterraneanfood #italiandinner #italianrecipe #simplespoonfuls #mezzetta
Here’s a super simple way to make salmon with ou Here’s a super simple way to make salmon with out of this world flavor!  Slow roasting in olive oil makes for a buttery texture that won’t dry out.  Take advantage of citrus season by cooking on a bed of lemon and blood orange for spectacular color and flavor.  The heat from the harissa balances out the richness, acidity and sweetness of the citrus.  Get ready to wow your friends and family with this showstopper!

Slow Roasted Harissa Salmon with Citrus and Fennel
1 lb wild caught salmon
1/2 tsp harissa powder
1/2 tsp garlic powder
Pinch sea salt and pepper
1 bulb fennel, cored and sliced thin with fronds reserved
1 shallot, sliced thin
3 cloves garlic, smashed
1 sliced lemon
1 sliced blood orange
1/4 cup extra virgin olive oil
Fresh dill

Preheat oven to 275F. Pat salmon dry and season with salt, pepper, harissa and garlic powder.  In a small casserole dish add sliced fennel, shallot, garlic, sliced lemon and blood orange, and top with salmon and 2-3 sprigs fresh dill.  Pour over the olive oil and roast uncovered for 15 min.  Baste with oil in the dish and bake another 5-10 min or until internal temp is 135F.  Serve over cauliflower rice, quinoa, couscous or your favorite grains.  Top with fresh dill and chopped fennel fronds. Enjoy!

#salmon #salmonrecipe #salmonrecipes #wildsalmon #pescatarian #seafoodrecipe #citrusseason #feedfeed #citrusrecipe #harissa #whatsfordinner #eatprettyfood #eattherainbow #healthyrecipes #eatwithyoureyes
If you’re New Year’s resolution was to meal pr If you’re New Year’s resolution was to meal prep more but you’re struggling to stick with it, batch cooking is your answer! 

Each week pick a different protein, grain, seasonal roasted veggies, and a sauce or dressing to prep.  I also recommend prepping some diced onion or minced garlic to have ready and some raw, cleaned and cut veggies like carrot sticks, broccoli, cauliflower etc.  Then, when meal time rolls around, you’ll be a few steps ahead. 

Challenge yourself to find new ways to mix and match throughout the week and use the ingredients in salads, grain bowls, scrambles, wraps, you name it.  If this seems like too much, just start out by batch cooking the grains for the week and then slowly add in more as you’re able.  Just remember, anything is better than nothing!

#mealprep #mealprepping #mealprepinspo #batchcook #batchcooking #personalchef #mealpreplife #mealprepideas #healthymealideas #cooklikeachef #eattherainbow
Load More... Follow on Instagram

Don’t Miss These!

bowl of cilantro jalapeño sauce on wood cutting board

Cilantro Jalapeno Sauce Without Dairy

Romesco Sauce Without Nuts

closeup image of bowl filled with romesco pasta salad

Romesco Pasta Salad Recipe

wooden bowl filled with lemon beet hummus

Lemon Beet Hummus

Categories

  • Appetizers
  • Breakfast
  • Dessert
  • Dinner
  • Drinks
  • Lunch
  • Salads and Sides
  • Sauces & Dips
  • Snacks
  • Vegetarian
  • Weekly Batch Cooking

Recent Posts

  • Smoked Salmon Frittata
  • Blood Orange Yogurt Loaf
  • Gruyere and Thyme Potato Stacks
  • Peas and Pancetta
  • Beet Deviled Eggs

Most Popular Recipes

bowl of brown rice and harissa chickpea mix

Harissa Chickpea Skillet with Eggplant and Mushrooms

turkey slider patties on a platter with a bowl of gorgonzola mayo

Rosemary Garlic Turkey Sliders with Gorgonzola

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Brunch Pro on the Brunch Pro Theme