Meal Planning + Preparation
With just under one month of winter remaining (in theory), I'm anxiously waiting for the brighter, warmer spring days to arrive. But until then, I'm putting my favorite cold weather pantry staples to work in the kitchen to keep me out of a cooking rut and to beat the winter blues. Check out the video to learn what four staples I reach for weekly and why!
The change of seasons prompts changes in our wardrobe and routine. But does it do the same for our food choices? It should! In today's video, I share some of my favorite summer pantry essentials, explain why they work so well for this time of year, and ideas for incorporating them into summer meals.
These millet muffins and roasted strawberries are two tried and true recipes I've enjoyed over the years, often together. They come from Heidi's Swanson's second cookbook, Super Natural Every Day.
Last week, a member of my cooking + nutrition group program shared a magazine article that explains a theory for making the perfect salad. The article states the best salads have six elements:
This is the third and final guest blog post in the Midweek Dinner series aimed to inspire and motivate quick and easy weeknight cooking. Whether you're returning to a work or school routine after summer holidays or just finding yourself in a cooking rut, ....
This is the second guest blog post in the Midweek Dinner series aimed to inspire and motivate quick and easy weeknight cooking. Whether you're returning to a work or school routine after summer holidays or just finding yourself in a cooking rut, tune in because....
This is the first of three guest blog posts I'll be sharing over the next few weeks all about quick and easy midweek cooking. Here in the Northern hemisphere summer holidays are coming to an end and we're returning to a regular work routine or gearing up for a new school year. When our calendars get full, ....
If you peeked inside my refrigerator any given day you'd likely find some kind of dip, spread, sauce, vinaigrette, or salsa hanging out. Last week I made a Mexican cashew cream (a cilantro and lime version of this sauce). Other favorites are....
I had another recipe planned to share with you this week. But strawberries are everywhere now, sweet, juicy and delicious. And I couldn’t allow another week to pass by without celebrating them, especially once I made this pudding for breakfast and decided it was too good to not share.
The holidays are such a cozy, festive, and joyful time of the year. But for many us, December is also synonymous with hurried days and increased responsibilities to host, cook, decorate, attend, chauffer, volunteer, shop, and gift. This probably means we’re overextending ourselves and finding fewer moments for proper nourishment, exercise, and quiet time to recharge. And we feel guilty.
If I had to identify one change I've made over the years that has had the greatest impact on maintaining a steady weight and feeling good in my body and about my body, it would be mindful eating - also known as intuitive eating. That's right, it's not the green smoothies, chia seeds, or coconut oil - although those do contribute to my whole nourishment - but rather the state of mind I've cultivated in the kitchen and at the table.
Here we are already at the final installment for the Lunch Power series. Believe it or not, although I use these strategies in my everyday cooking and meal planning I've never put them down on paper, so sharing them with you has reinforced and formalized them for me. So I hope you are also finding useful ways to adapt them to your weekly meal planning and preparation.
This week's Lunch Power spotlight is on a special high-flavor condiment. I'm bringing the Roasted Walnut-Beet Sauce back from the archives because it's that good, both in flavor and in its versatility for expanding our lunch options.
This is a no-recipe recipe. But it's one of those rare green salads that is hearty and keeps exceptionally well in the fridge for a few days, making it perfect to add quick greenery at lunch, serve as a dinner side salad, or have as a snack. And yes, I really mean a snack!
This is the sort of hearty, chewy, sweet, tangy, crunchy, green, delicious salad I love to find hanging out in my fridge. Our trusty winter farm stand is still selling Brussels sprouts and kale, so I'm milking their availability for all they are worth because I know their time is limited.
This veggie bowl, packed with a rainbow of colors and a slurp-worthy ginger lime peanut sauce, is an ideal recipe to incorporate into weekly meal planning. It’s appliance-free, uncomplicated cooking that helps you get real food on the table in real life.