Cook up a cup or three of cooked whole grains. You may like making quinoa, brown rice, or barley, or you can cook two grains together that have similar cooking time, like this red quinoa and arborio rice.
Use cooked whole grains throughout the week to make savory or sweet breakfasts instead of the usual oatmeal, add spoonfuls to wraps and salads, or use for stir fries or curry dinners later in the week. You can also freeze smaller portions for later.