Annex Residents Master Batch Cooking to Eat Healthier on Busy Schedules

Annex families spent an average of 18 minutes on weekday dinners last month according to a June 2026 survey by the local health district.

Time pressure has grown since the start of the year as more workers on Spadina Avenue commute to hybrid offices and children attend after-school programs at Christie Pits. Parents report skipping fresh produce runs because evening traffic on Dupont Street stretches grocery trips past 7 p.m.

Batch Cooking on Harbord Street

Shoppers at the Annex Market on Harbord Street now fill reusable containers with pre-portioned grains and vegetables every Sunday. One family on Palmerston Avenue prepares quinoa and roasted broccoli for five lunches at a cost of $4.75 per serving. The market’s Wednesday produce boxes include recipe cards that list exact quantities for two adult and two child portions.

Another group meets at the Wellspring Wellness Center on Bathurst Street for a Tuesday evening session that teaches freezer-friendly bean stews. Participants bring their own 1-litre containers and leave with four ready meals after a 90-minute class that costs $22.

Evidence from Local Programs

A 2025 report from the Annex Community Kitchen tracked 340 households and found that those who cooked once on weekends reduced weekday fast-food spending by $38 per week. The same study noted a 14 percent rise in vegetable intake among children whose parents used labeled freezer bags marked with dates.

Workers along Bloor Street have begun ordering pre-chopped vegetable packs from the same kitchen for $9.50 each, delivered before 6 a.m. on Mondays. These packs pair with proteins bought at the weekend market to create balanced plates in under ten minutes.

Residents who want to start can visit the Annex Market on a Sunday morning, list three proteins and three vegetables, then cook all items in one session before dividing portions into weekday containers.