Craving a fast and healthy lunch? This simple sandwich packs a lot of flavor and nutrition, which makes it ideal for an easy weekday meal. I love stuffing leftover ingredients from previous meals into a pita pocket, sprinkling in a little cheese, salt, pepper, and calling it good. Simple, fast and satisfying. Who has time for much more?
Usually, I make food choices just one time during the week: Sunday. It’s the day I go grocery shopping, the single most important activity in any given week when it comes to staying on track with a healthy eating plan.
But before I take my first steps into the produce section, I conduct a brief strategy session. It takes only about 20 minutes, when it’s done I have a meal plan and shopping list. Here are the steps that I follow when making my weekly meal plan.
Instead of making New Year’s resolutions, I started the year by adopting some new habits in the kitchen. Habits to simplify cooking and meal time routines, and to keep myself more organized.
In the rush to get out the door on time in the morning, it’s so easy to let breakfast fall off the priority list. If that sounds familiar to you, let this be the year to adopt a few simple new habits to reboot your breakfast routine.
Did you know that January 25 is Soup Swap Day? Yes, and it is a whole day dedicated to sharing big pots of soup with friends. Isn’t that a splendid idea?
I have always loved the idea of food swaps, and soup swaps in particular, but as I had never actually been to one, I decided to change that and not only go to a soup swap, but bring you all the details in our first 2015 Gathering from The Kitchn. I knew I needed some help, so I turned to my friend Tricia Keels — an avid swapper and fabulous cook. Here’s the party plan we cooked up — want to hear what we planned?
Soup is my favorite thing to eat this time of year, but it’s not always enough to make a complete meal (sorry, lentil soup). Sandwiches and big salads are great additions, but sometimes you want soup to be the star of the hour. That’s where these nineteen side dishes come into play.
From bacon and cheddar cornbread, to garlicky roasted broccoli, to grown-up tater-tots, these meal additions will support your January soup needs. Put ’em in, coach!
I love a good breakfast cookie. I mean what’s better than having a sweet little treat first thing in the morning? These breakfast cookies are naturally sweetened with maple syrup and loaded with oats, walnuts, shredded carrots and raisins — making them perfect for a quick breakfast. Make them on Sunday, and grab them for breakfast all week long.
Every year following the holiday revelry, I reset my eating habits by switching back to a whole foods diet, emphasizing nutritional heavy-hitters. This year December also treated me to a whopper of a virus, so I entered the new year with feeling doubly in need of foods that would nourish my body as much as possible.
While I don’t love the word “superfoods,” the kinds of foods I gravitate toward in January often go by this moniker — they’re nutrient-dense ingredients, chock full of protein, vitamins, and minerals that consistently leave me feeling satisfied and energized. So for the first week of the year I decided on a menu loaded with these feel-good foods, and made eating well throughout the week even easier by gathering and prepping the ingredients on Sunday.
Happy weekend! Is it simply freezing where you are? (It is where I am.) It’s also a birthday weekend in my family so I’m pondering chocolate cake and other treats. What about you? Tell us what’s cooking in your kitchen this weekend! And don’t miss these winter warmers from the past week:
