Making Weekends-Off Work For You

As you know, I am trying to modify what I’m eating during the weeks because I let too much sugar and bread and carbs creep in on the daily.  At the same time, I am going easy on myself and like to indulge. Striking a balance is hard, so over the years I’ve tried adopting a weekends-off approach from time to time. So far, it’s going well this time around.

I’ve learned I’m not alone in my struggles. So, if you’re interested in trying a similar approach, here are some keys for making it work.

// 1: Set Your “Weekend”

If you let it, the weekend off will stretch as long as you want it to. For me, I’ve set my weekend to Friday night, Saturday, and Sunday morning. It’s a two-day span of time that encompasses two breakfasts, two lunches, and two dinners.

But the traditional weekend timeframe might not work with your lifestyle. Maybe you do long shift work and have your time off during the week. Or perhaps you’re better at eating well when you aren’t working, so you’d rather your off days be when you’re at your busiest. Whatever the case, set your timeframe and stick to it so it doesn’t bleed into three days, four, five, six, and you see where this is going.

// 2: Plan and Prep

For me, the weekends off are easy. I eat at my favorite restaurants. Try a few new recipes I’ve been eyeing on Pinterest. And in all other ways loosen my belt for a couple days. It’s returning to the cleaner eating that’s more difficult. I’ve discovered -- at least for me -- it has a lot to do with planning and preparation versus will power.

For example, eating “off” means more convenience foods like bagels, pizza, cookies, etc. Things you can easily grab. During the week, the foods I eat require more time and attention, so making the switch back can feel labor intensive. For me, using a Sunday afternoon to go grocery shopping, chop veggies, boil eggs, write out a loose meal plan for the week, and regroup mentally is huge. And learning to love those alternative healthy foods makes a difference. You can find healthy foods you love.

Here are 20 great make-ahead meals you’ll love.

// 3: Get Into a Rhythm

Again, healthy eating isn’t quite as automatic for me. So, I need to be more regimented and planned for it to go down easily. I know all the right things to do, it’s the doing them that’s so hard. If you can, set yourself into a good cooking and eating rhythm. Make meal time predictable. Find your go-to meals for when you’re tired or sick or otherwise wanting to slip back into old habits.

One of the biggest things I’ve struggled with since leaving my desk job is having all the times in the day bleed together. And total access to my kitchen 24/7. So, I like to do things like “pack” my lunch and schedule my snacks. Sort of like when I was at work. I have all the food ready and waiting for me, and there’s no need to go digging in the pantry.

// 4: Keep Loose Track

Just because the weekend is “off” doesn’t mean that I give myself carte blanche. I don’t get absolutely crazy and eat all the foods. I’ll definitely go for that pizza. And the cake. But I try to keep my portion sizes sensible. I try to eat just ONE massively wonderful dessert at a time. And I try to make a lot of these foods from home to help with both portion and wholesome ingredients.

Often I’ve read that a weekends off approach does not work for losing weight. I am too early in my process this time around to truly know (and I’m also mostly using it to help curb my sugar tooth). But keeping loose track of what you eat in the off time will surely help avoid turning a few treats into a full-on gorge festival. There is a difference, though someone will need to remind me of that on Super Bowl Sunday.

// 5: Embrace Mindful Eating

Mostly, this is all an exercise in mindful eating for me. It’s a way of paying attention to diet and food so it doesn’t have to be some awful exercise in restriction. Instead, it’s taking stock of how food makes you feel. How mindless eating can slip in when we’re bored or tired or whatever else.

Here are some tips for mindful eating via Huffington Post:

• Eat more slowly -- I know I’m guilty of shoving food down my throat. Really chew your food. Pay attention. Taking your time will give your mind a moment to register if you’re full, etc.
• Eat in silence -- Obviously eating in silence at the dinner table can be hard. If you’re alone for breakfast, lunch, or a snack, you can try to focus on that meal with your total quiet attention.
• Eliminate distractions -- And this means switching off the TV, putting away your phone, and otherwise eliminating distractions.
• Pay attention to flavor -- Take in all the flavors and textures of your food. Following the above steps will help you get there. Appreciate each ingredient or component for its own unique qualities.
• Know your food -- Eat local foods when you can. Head to your farmers market. Visit your CSA farm. Check out a new restaurant in your area. It will give you a new appreciation for your food.

More Healthy Eating Tips

• #1: Stock up on frozen veggies 
• #2: Buy greens and actually USE them 
• #3: Create simple, go-to meals
• #4: Learn to love alternatives
• #5: Prep, Make, and Store
• #6: Add In: Convenience to your advantage
• #7: Eliminate Food Waste
• * 20 Ideas for Make-Ahead Meals

Do you follow a weekends-off approach? 

What works for you?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

6 Steps for Summer Salad Perfection

Remember my 10 Steps for Slow Cooker Perfection? Well, I'd like to follow that same format for these summer salads I've been making lately. See, I'm not a lettuce and raw salad kind of girl. But eating raw veggies is important, so I try to sneak them in however + whenever I can.

// 1. Use a grain as a base.

Before I slice and dice up anything else for my salads, I prepare some type of grain with my normal Sunday meal prep and keep it in an airtight container in the fridge. Grains add protein, fiber, and substance to a meal -- so it's all good!

Some of my favorites:

• Israeli couscous
• Regular couscous 
• Brown rice
• Wheat berries
• Farro
• Barley
• Bulgur 
• Kamut
• Millet
• Quinoa

// 2. Slice fresh veggies.

Again, you can do all of this stuff at the beginning of the week to create custom salads each day. Or you can do it all at once and let marinate in your fridge. Regardless, a good salad needs veggies. I use raw whenever I can, slicing and dicing carrots, celery, onions, mushrooms, broccoli, etc. I make sure to cut them small so I don't have to chew them forever. For what ever reason, that makes me much more likely to munch them up.

As for greens, I use whatever is in our CSA box that week. Spinach, kale, lettuce, even herbs like basil and cilantro. I tend to cut up my leaves small just like the veggies, but if you prefer lots of leafs, do whatever you like best.

// 3. And fruits!

Don't forget tomatoes, cucumbers, squash, peppers, tomatoes, strawberries, blueberries, raspberries, raisins, craisins, and all other sorts of sweet, seedy whole foods that will enhance your salad. Plus, for those of you who are less inclined to eat plain veggies -- fruits are a nice gateway with some added flavor dimension.

Slow Roasted Tomatoes are delicious on summer salads!

// 4. Roast or grill the rest.

If you have leftovers from your dinner, use them in your salad! I always tend to make extra roasted veggies that we top our pizzas with or just use as a side for our overall meal. Plus, cooking certain ones -- like asparagus, beets, cauliflower -- means I can add some different stuff I prefer not to eat in the raw. I even set them aside before our meal so I'll know I have enough for the next day. Oh, and roasted sweet potatoes go famously well in salads!

// 5. Don't forget protein + healthy fats.

Great add-ons for your salad include avocados, olives, nuts, seeds, beans, eggs, cheese, and all other sorts of healthy sources of fat that we need in our diets. Vegetarians and vegans especially can gain a dose of goodness by adding protein to salads. It transforms the plate into a full meal.

Here are some of my favorite toss-ins:

• Chickpeas
• Black beans
• Kidney beans
• Over easy egg (warm salad)
• Hard boiled egg (cold salad)
• Cubed tofu
• Sliced avocado
• Black olives
• Sunflower seeds
• Walnuts
• Sliced almonds
• Shredded cheddar
• Goat cheese

// 6. Dress for success

Last, but certainly not least, the dressing!


You can go store-bought here or make your own. I really enjoy thick dressings like Miso Ginger Dressing. This thick and creamy Avocado Pesto Sauce goes really well on salads, too. And one of my favorite homemade salad dressings is Sesame Ginger!

Just combine the following ingredients in a dressing container and mix.

• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1/2 cup olive oil
• 1/4 cup sesame oil
• 1/3 cup light vinegar
• 1/4 cup low sodium soy sauce
• 2-3 tablespoons honey or agave
• 1/4 cup water

What's your favorite salad combination? If you don't love salads (I don't!) -- how do you modify them to get all the goodness in? I'd love some more tips!

MORE TIPS TO EAT HEALTHY

#1: Stock up on frozen veggies 
#2: Buy greens and actually USE them 
#3: Create simple, go-to meals
#4: Learn to love alternatives
#5: Prep, Make, and Store
#6: Add In: Convenience to your advantage
#7: Eliminate Food Waste
* 20 Ideas for Make-Ahead Meals

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

15 Recipe-Lite Vegetarian Meals To the Rescue!

There are weeks when all the meal planning in the world doesn't save my soul. When I look inside our kitchen cupboard and refrigerator drawers and get stumped. I need to make food -- and fast -- but I have little desire to cook, let alone follow directions.

For these nights, which happen way more frequently than I let on, I have a secret catalog of easy to prepare meals that require very little energy and few ingredients. They are so simple, I have actually committed them to memory.

And I figured it was time I shared them with you!

#15: Pita Pizzas

Preheat your oven to 400 degrees F. Using store-bought pita or naan bread, spread some tomato sauce and top with shredded cheese. Top with whatever veggies you have on hand or leave plain. Bake until cheese is bubbly.

#14: Plate Du Jour

This one is really loose and forgiving. I look in my fridge, find a vegetable or two and roast at 400 for around 30-40 minutes. Then I find a protein like tofu, beans, eggs, tempeh, etc. and fry that up with a little olive oil and season to taste. Then I choose some toast or other grain for the side. Dinner is done!

#13: Beans, Greens, and Rice

Cook up your favorite brown or wild rice, fluff and set aside. Then saute your favorite greens (kale, spinach, collards, etc.) and heat some beans (black, pinto, kidney, chickpea, etc.). Add some scoops of salsa for extra flair or simply season with your favorite spice, salt, and pepper.

#12: Veggie Stir-Fry

Starting with garlic and onions first, heat some olive or sesame oil and cook until glassy. Then add veggies like broccoli, bell peppers, etc. and cook until softened, lightly browned. Finish with softer items like mushrooms and flavor everything with a dash of soy sauce and a sprinkle of sesame seeds.

#11: Breakfast for Dinner

Crack open some eggs and fry or scramble with a liberal sprinkling of black pepper. Serve warm toast topped with Earth Balance or butter. Even chop up some potatoes and cook in a little olive oil until soft and well browned. Lots of hot sauce on the side.

#10: Egg Salad

I think you guys remember this Avocado Egg Salad recipe from way back when. It's so easy, there's really no reason to follow instructions. To make it more automatic, hard-boil eggs at the start of each week, then grab them and mash with avocado, a little grainy mustard, some Vegenaise, salt, and pepper.

#9: Stuffed Baked Potatoes

Bake scrubbed potatoes or sweet potatoes in your oven at 400 degrees F for 40-50 minutes. Then slice carefully and stuff with your favorite ingredients, including beans, avocado, lettuce, cheese, sour cream, rice, salsa, etc.

#8: Tomato Soup

Saute some chopped garlic and onions in a saucepan over medium-low heat. Pour in a large (28-ounce) can of tomatoes, preferably crushed. Sprinkle in some salt, pepper, red pepper flakes, dried Italian spices, and Parmesan cheese. Finish off with a couple tablespoons of heavy cream or milk/alternative if you like. Simmer however long and serve warm. If you used chunky tomatoes and want a smoother soup, run through your blender or food processor.

#7: Adult Grilled Cheese

Get some good quality, crusty bread and your favorite melty cheese. Put in some onion, arugula, and tomato slices. Spread bread with some Earth Balance (or butter) and then cook on each side (medium-high heat) until golden brown and cheese bubbly.

#6: Baked Tofu

Preheat the oven to 400 degrees F. Drain and press tofu, slice into thick slabs, and dry again. Then massage olive oil and spices onto all surfaces (we like pepper, salt, thyme, and even this awesome smoked paprika-chipotle seasoning mix we have), and then place in a small oven-safe dish and bake for 45 minutes to 1 hour, flipping every 15 minutes or so.

#5: Crustless Quiche

Eggs are so simple to prepare -- and they pack lots of protein. A crustless quiche is as easy as preheating your oven to 350  degrees F -- grease a 9 inch round baking dish. Then whisk together 6 eggs with salt, pepper, a handful of shredded cheese, and a chopped white onion. Then stir in several handfuls of chopped spinach or kale greens. Pour in your dish and bake for 30 minutes (until eggs have set) and let cool slightly before serving.

#4: Roasted/Steamed Veggies with Pasta

Cook pasta (spaghetti works nicely with random meals) to the package directions. Then either steam or roast (400 degrees, coated in olive oil, salt, pepper, for 20-30 minutes until browned) veggies and combine. Top with some cheese or a drizzle of balsamic, even a little tomato sauce.

#3: Simple Crock Pot Soup

I gave some more extensive directions to achieve kitchen independence with this classically simple dish. All it takes is dry or canned beans, chopped fresh or frozen veggies, some broth, and spices. Once you master the ratios and basics, you can make this dinner in a flash with even the strangest combinations of ingredients!

#2: Ultimate Salad

Great for nights when you just have odds and ends in the refrigerator. Combine lettuce/greens in a large bowl with beans, seeds, chopped veggies, cheese, dried fruits, nuts, etc. Then top with a simple olive oil/vinaigrette dressing and toss around in the bowl to coat evenly.

#1: Simple Veggie Burgers

Veggie burgers need not be complicated. One of my favorite "recipes" takes minutes and requires just a couple ingredients. Use 1 medium sweet potato and about a cup of drained/rinsed black, white, or pinto beans. Combine with a mix of spices, salt, and pepper to taste -- then mash together with your hands or a fork and then heat on your stove top with some olive oil until golden brown.

What favorites + meals do you make sans recipes?

// Looking for more shortcuts to healthful, satisfying meals? Check out our tips for Automatic Healthy Eating!

• Stock up on frozen veggies 
• Buy greens and actually USE them 
• Create simple, go-to meals
• Learn to love alternatives
• Prep, Make, and Store
• Add In: Convenience to your advantage
• Eliminate Food Waste
• 20 Ideas for Make-Ahead Meals

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 7 + Over-Stuffed Omelet

I'm going to go ahead and tell you something I'm not terribly proud of. Until recent years, I was one of the worst offenders with wasting food. Mostly fresh produce, that is. I wouldn't make time to meal plan before writing my grocery list speeding to the store. I'd find myself wandering aimlessly down the aisles having all these grand ideas for homecooked meals.

Ultimately, I'd buy way too much or just forget about stuff in the fridge and it would spoil. This cycle continued until I started taking better control of our budget. That, along with feeling some new respect for our local produce items, in particular (when we started our CSA share + became closer with our farmers), has motivated me to find ways to use up everything -- including scraps -- before tossing it out.

// TIP 7: Eliminate Food Waste

Honestly, after a while I started to feel like buying fresh foods was just a waste. I started favoring cans or other more shelf-stable items. Then I had one of those periods where I felt like all I was eating was crap (because, well, that's what was happening), and I radically shifted my whole method of doing things.

// PLAN YOUR MEALS

As I mention above, food waste is almost entirely avoidable if you engage is meal planning each week. That way, each ingredient has a purpose. You should otherwise know how much of something you might have left + use it in another meal or as a snack. For more tips, check out meal planning and food preparation.

// CHOOSE FOODS WISELY

try you best to incorporate fresh items into your menu -- the ones that stay good longer in case you really do forget or not use something as quickly as you thought you would.

In my experience, items that seem to last longer than others include:

• Broccoli
• Cauliflower
• Bell peppers
• Beets
• Potatoes 
• Carrots
• Celery
• Brussels sprouts
• Onions
• Garlic
• Parsnips
• Cabbage 
• Winter squash
• Apples
• Citrus fruits

I'd say about 85% of my produce take-home is made up of these ingredients to safeguard my investment (and my nutrition!). Greens go bad notoriously fast, so be sure to use them up, and fast! If you have a corner store or hit up your grocer on the regular, you can even consider buying fresh items throughout the week to avoid storage/spoilage issues altogether.

Healthy bulk food items (including canned goods) are a great bet if you want ingredients that will stay good for a long while. Anything from oats to rice to nuts to spices can be bought in bulk. There's a great opportunity to save $$$ and packaging, too. For me, buying in bulk has always helped with our dry items. It's the fresh stuff that's much harder to tame.

// SMARTEN UP ABOUT STORAGE

I used to be a refrigerate-EVERYTHING kind of gal. But with a few tweaks, I've learned some good tips for storing all sorts of produce for longevity and optimal ripeness, flavor, etc.

• Immediately when you get home from the store, take fruits and veggies out of those plastic bags. They don't let produce breathe + making some major gas issues that rapidly make foods go South. If you like keeping items under wraps, you can purchase inexpensive cloth produce bags to save the plastic and allow items to last a bit longer.
• Many fruits and veggies can and should be stored at room temperature, not in the refrigerator. The artificially cool air can actually inhibit the ripening process and impact flavor/texture. Depending on your climate, leaving foods out on the counter is usually the best method. I can't say I do this for all my veggies, but most of my fruit is out in a large bowl.
• Alternatively, when fruit ripens to its peak -- you can move it into the fridge to preserve this state a few days longer, but that's a few days . . . not a week or two.
• For veggies you plan on keeping in the fridge, be sure to do some prep work so they're ready for the environment. Cut stems off carrots, beets, and other root vegetables. You can actually wash some greens, like lettuce + spinach ahead of time, but control moisture on other varieties.
• To further control moisture, use your refrigerator's crisper drawer if you have one. Keep it between 85%-95%. You can also purchase crisper containers for a similar benefit.
• Light/heat have an impact, too. Some items like potatoes and root veggies do best in dark, cool places. A nice corner of your basement might keep certain items fresh for months. Yes, months! Otherwise, make sure those items stored on your counters are out of direct sunlight and aren't next to heating elements.
• Otherwise, it's all about those ethylene gases. You can actually purchase special, reusable bags to help notorious emitters, like apples, fresher longer and from impacting the rest of your haul.

// USE 'EM UP

Toss in extra veggies at meal-time. Or learn other recipes intended to use up leftovers. It's easy with a few hints and tips.

• Soups and stews are very forgiving, so if you're following a certain recipe -- you can usually toss in whatever you have on hand.
• Breads and muffins are a great use for those over-ripe or ugly fruits. This is my 100% all-time favorite Banana Bread recipe, and I must say we make it quite often because bananas go fast!
• Pureeing veggies that are on their way just takes some simple steaming and pulsing in a food processor. From there, you can use in different recipes like Mac 'n Cheese, Pizza Dough, even baby food -- or even freeze for later use.
• If you ever have too many tomatoes, chop them up and make sauce (to can or freeze or use immediately). I make tomato sauce all the time. There are a number of recipes on this site -- some simmer in just 10 minutes. 
• We have a saying in this house -- "if it's green, it can be turned into pesto." Anything from basil to swiss chard to spinach to kale can be blended into this delicious spread. Here are some recipes.
• Chop or rinse fruit and freeze to toss into smoothies + make Frozen Banana Bites or Banana "Ice Cream". Even the brownest bananas can work!
• Learn the various food preservation methods from freezing to canning to capture the season at its peak. Often we get LOTS of produce from our CSA and don't quite know what to do, so having this methods in our back pocket ensures we can enjoy this food year-round.

// And when all else fails you, make an over-stuffed omelet. 

• Use two eggs or three egg whites. Whisk with a tablespoon of milk or substitute. 
• Finely chop veggies -- this is baby kale + shiitake mushrooms. 
• Shred some cheddar cheese and mix with the veggies.
• In a greased pan over medium-high heat, pour in the egg mixture and let cook until slightly firm.
• Over top of the still-wet eggs, sprinkle your veggies/cheese. Pinch of salt + pepper. Cover for a minute or two to let cheese melt.
• Then fold like a letter and keep cooking until you've reached your desired brown.

This breakfast is super healthy AND used up some mushrooms I just didn't know what to do with. Anytime I make an excuse to eat veggies for breakfast is a good time. I hope these tips are helpful to you!

If you're just catching up:

• Tip #1: Stock up on frozen veggies 
• Tip #2: Buy greens and actually USE them 
• Tip #3: Create simple, go-to meals
• Tip #4: Learn to love alternatives
• Tip #5: Prep, Make, and Store + 20 Ideas for Make-Ahead Meals
• Tip #6: Cheat + Add In: Convenience foods to your advantage

What's your system for keeping produce fresh? Any more ideas to share?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 6

I've received such positive feedback on the automatic healthy eating tips, I thought I'd continue on with a few more this week. I'm planning to do a similar series on realistic fitness to help kick off the new year, so be sure to keep an eye out for that one.

Some days just don't work out when it comes to time for cooking or desire to eat healthy foods. Maybe you're traveling for work and all those fast food joints and convenience stores are coming up short. Maybe you're not feeling well and want to retreat to comfort foods. Maybe you're craving pizza because you're just cravings pizza.

Whatever the case may be, you still have time to inject some health into that meal.

 // TIP 6: Cheat + Add In

This tip is sort of two-fold, isn't it?

// On the one hand, time is a factor that impacts our ability to find or create healthy food sources. This is when all those canned soups, highly salted freezer meals, trips through the drive-through, and stops at the vending machine come into play. Or sometimes we just skip meals, creating an ever bigger issue altogether.

// On the other, our desire and gravitational pull toward that junkier food is strong. At least for me it is. I could subsist on beer and plain pizza (and chocolate chip cookies) if I had to. And I've even done just that for long stretches out of laziness.

Whatever you vice, eating like an adult isn't always easy.

Thankfully, there are some easy fixes for both these cases can be made using last week's tips.

• Tip #1: Stock up on frozen veggies 
• Tip #2: Buy greens and actually USE them 
• Tip #3: Create simple, go-to meals
• Tip #4: Learn to love alternatives
• Tip #5: Prep/make ahead + store

Most of it is planning and making ahead, while the rest is learning to love those alternatives or adding something healthy to whatever you're eating that isn't. Not all fast food or convenience or prepackaged foods are inherently bad. (Some definitely are, but not all!)

Oftentimes, they're just empty -- void of nutrition that keeps our bodies healthy.

Here are some ideas to get you started.

• Add a large helping of frozen veggies + protein to instant soup/noodle mixes.
• Same goes w/ other convenience foods (frozen pizza?). Add fresh stuff when possible.
• Make pizza crust w/ vegetable purees and top w/ more roasted veggies than cheese.
• Add purees from squash to spinach -- to comfort favorites like Mac 'n Cheese.
• Keep a fresh fruit bowl at work + eat that apple before the vending machine crap.
• Freeze healthy meals for a month so all you need to do is reheat them.
• Investigate fast food (many websites have complete nutritional info) for best choices.
• DIY trail mix = nuts, dried fruit, + chocolate for quick, healthy snacking.
• Portion lunches/snacks + put them in office refrigerator on Monday (labeled, of course!)
• Make up for poor eating the next chance you get, it's never too late to start fresh.
• Stock up on portable whole foods (apples, avocados, bananas, anything w/ nature's packing).
• Pack homemade food (sandwiches, energy bars) for business trips to eat on the go.

Basically, you don't have to avoid all "bad" foods to eat healthfully. Keep yourself in check, yes, but enjoy food foremost. For those times when there are no other options (or you mind just tells you that there aren't), keep these tricks in mind. When I "fall off the wagon" or have some big holiday binge, sometimes it's difficult to feel the whole day week month of eating isn't ruined.

But drink a tall, cold glass of water and start fresh with the next meal.

How do you cheat the system? Do you use convenience foods to you advantage? What are your tricks?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 5

Planning is a big part of eating well. Even a little thought ahead of time can make a big difference. Today's tip is all about the prep-work. Maybe meal-planning is fun for you -- imagining all the delicious, healthy foods you'll eat in a week. Or shopping for deals. But if you don't love cooking, or sometimes even if you do, the execution of this plan can be difficult.

If you're catching up:

• Tip #1: Stock up on frozen veggies 
• Tip #2: Buy greens and actually USE them 
• Tip #3: Create simple, go-to meals
• Tip #4: Learn to love alternatives

// TIP 5: Prep/Make Ahead + Store


Too often, making meals becomes an afterthought because life gets, well, so busy. Whether you work full-time (or super full-time!), stay home, or something in-between, there's really no perfect situation. Eating well and enjoying meals made with whole foods takes a little bit of work.

So, treat cooking like a job. Give it a time slot -- even if only an hour -- on a certain day. Create a To-Do list, just as you would at work. Have goals. Continually try to make your process more efficient. Seek out information to broaden your understanding of (simple) cooking methods and (easy) recipes.

How to start?


// 20 Prep/Make-Ahead Ideas:

• Write out your meal plan for the week somewhere visible
• Hard-boil eggs to eat alone or in sandwiches or salads
• Mix together a crock pot soup or stew
• Chop veggies for use in stir-fries, hot or cold salads, and more
• Chop fruit for use in smoothies or as snacks
• Bake Breakfast Cookies or muffins or mini quiches for the week
• Pulse together a batch of Energy Chunks or bars
• Make 15-Minute Stove-Top Applesauce for sides or use in baked goods
• Press tofu and cube or slice for effortless frying
• Whip up a tasty homemade hummus for sandwiches or dipping
• Portion out lunch items or pack ahead for the entire week
• Simmer some pizza or pasta sauce
• Roast vegetables for easy grab-n-go
• Blend together a few purees to add to pizza crusts, healthy mac 'n cheese, etc.
• Make a batch of Homemade Freezer Waffles for quick breakfasts
• Hand-mix some Veggie Burgers and consider freezing in bulk
• Create a dry oatmeal mix to bring to work -- just add hot water!
• Create a list of pantry items that are IN-STOCK and OUT
• Make a large meal, like $10 Lasagna, that works for multiple days/nights
• Bake bread (my favorite? Sourdough) for toast, sandwiches, etc.

// STORAGE METHODS

It's really up to preference and intent for use. You can try freezer cooking for an entire month if you like. Top considerations include freezer space (we have a dedicated upright in the basement) and reheating methods.

Here are some tips + recipes:



Otherwise, I try to make sure I keep things fresh by using air-tight containers.

• For dry goods, like oatmeal, energy chunks, flour mixes, etc., I like using OXO Good Grips containers in various sizes.
• For storage of produce, I have a set of Rubbermaid Produce Saver containers. They each feature a vent and crisp tray circulate air and keep items fresher, longer.
• I also use large Wide-Mouthed Ball Jars for storage of lots of ingredients and even soups and stews, applesauce, etc. (including freezing -- here's how).
• In the refrigerator, I often use gallon Zip-Lock bags, though I'm trying to quit that habit because of the waste involved. 

As for my specific method, I usually do my "cooking job" on Sunday afternoons. I always make a crock pot soup and some sort of side bread, that way dinner is prepared for the night and lunch the next day. The rest sort of depends on my mood and whatever ingredients are in the CSA share or grocery store that week.

What's your prep/storage method? Do you agree with making cooking a side-gig for better success?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 4 + Recipe

You know all about my previous and present struggles with sugar (and so-called detoxes). For me, completely cutting it out (a suggestion I've received many times) just isn't an option. I fail. So, I've slowly developed a taste for less sweet treats that are intended more for fueling my body than spiking my glucose levels.

I still eat traditional desserts -- and often -- but if I keep what we have at home in check, I'm in a better place. Take these energy chunks, for example.

// TIP 4: Learn to Love Alternatives

At the start of each week, I like to make up a batch of homemade energy bars or chunks or some other healthed-up snack/dessert option. I make enough for the entire week so I'm not tempted to get out all my baking gear out of desperation on, say, a Wednesday night. That way, if I'm craving something chocolate-ly, and I always have that craving, I have a (healthy) option already on hand.

What I make changes from week to week, but I love playing with this basic Chocolate-Peanut Butter recipe for energy chunks and then modifying it for whatever ingredients I have in my pantry.

CHOCOLATE ALMOND BUTTER ENERGY CHUNKS

What you'll need . . .

• 1 cup steel cut oats
• 1/2 cup walnuts
• 1/3 cup unsweetened coconut flakes
• 1/2 cup natural almond butter
• 1/4 cup maple syrup
• 1/4 cup cocoa powder

Method . . .

1. Put all ingredients in a food processor and pulse until blended, but still chunky.
2. Add more almond butter if batter is too stiff.
3. Drop heaping tablespoonfuls onto a cookie sheet lined with parchment paper.
4. Keep in an airtight container in your fridge.

* You can replace walnuts with other nuts, almond butter with other nut butters, maple syurp with agave, honey, or other natural sweetener, and leave out the cocoa powder. Totally customizable! 


From a purely caloric standpoint, you might not be saving much here. But if your main goal is to feel great, have more stable blood sugar, and consume simple foods (good goal, btw!), making alternative treats is in your favor. You can get the healthy fats, etc. you need, all while feeling satisfied + avoiding the brain fog associated with eating too much pure sugar.

Here are some more ideas:

• Cookie Dough Balls*
• Double-Chocolate Granola-ish Bars
• Nutella Balls
• Cocoa-Hazelnut Energy Chunks
• Maple-Walnut Energy Chunks
• Marathon Chunks
• Chocolate-PB Energy Chunk
• Cacao Energy Chunk
• Runner's World Energy Bars
• Choc-PPB Energy BARS

Alternatives go beyond making entirely different items for those sweet treats you know and love. Something as simple as a swap of applesauce for oil,  natural, low-glycemic sweetners for sugar, or wheat flour for white is all you need to transform a cookie from conventional to healthful. Here's a handy chart to help with ratio calculations.

And don't underestimate the power of adding things INTO a recipe versus taking them away. You can toss in flax meal, nuts, dried fruit, oats, or a number of other good ingredients to make a treat more wholesome.

At very least, you can make small batches in a pinch:

• Half Dozen Chocolate Chippers
• Half Dozen Brownie Cookies
• Half Dozen Peanut Butter Cookies
• Half Dozen GF Chocolate Chippers
• Half Dozen Chocolate + Peanut Butter Cookies

For more healthy dessert and snack ideas, you can browse our recipe archives (vegan selections are noted with *). I try to make good swaps whenever possible. If you'd rather browse via photo, check out our Pinterest board for previous posts.

How do you make treats healthier? What's your favorite recipe?

(If you're catching up, check out tip #1: stock up on frozen veggies + tip #2: buy greens and actually USE them + tip #3: create simple, go-to meals.)

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 3

I used to sit down with cookbooks or my recipe archives and set out to make all these amazing meals each week. Even back when I worked outside the house full time, I made meal planning + cooking a huge priority. I'd go through and meticulously write out the ingredients needed, write up my list, and take lots of time each day preparing food.

But just as setting unrealistic fitness goals can be overwhelming and defeating, so too can being overly ambitious in the kitchen. Even the best plans can be super organized, easy to follow, and even frugal. If they're too labor intensive, you'll likely fail -- and what's at stake isn't your ego, it's your health.

Or at least that's how it worked for me.

// TIP 3: Create Simple, Go-To Meals

Simple meals don't need to be boring. Instead, they need to be easy + fast to prepare AND feature healthy ingredients. That being said, if you're not used to assembling meals without recipes, it can take some practice to get into a good groove.

Mastering a few key recipes can be a fantastic use of your time. Focusing on a few to start is helpful if you're learning, but can get somewhat boring. Good news: Before too long, you'll gain more confidence and independence from books + blogs and be able to make your own no-fuss meals like a pro.

A well-stocked pantry is all you need. And maybe a few ideas . . .

BREAKFAST:

Oatmeal
Smoothies
Eggs + Toast
Banana Scramble
Breakfast Burrito
Homemade Freezer Waffles

LUNCH:

Avocado Egg Salad
Tofu Avocado Salad
Couscous Salad
Hummus Melts
Apple Melt
Other Salads
5-Minute Bruschetta Toast

DINNER:

Veggie Stir-Fries
Veggie Chili
Whole Wheat Pasta + 10-Minute Tomato Sauce
Anything with frozen veggies!
Stuffed Peppers
Slow Cooker Soups + Stews
Roasted Veggies w/ Baked Tofu


What these meals have in common is that they use relatively few ingredients and rely mostly on spices and seasonings to give them flair. I love roasting vegetables as a side for dinners because most just require preheating the oven to 400 degrees F, chopping, and drizzling with olive oil (and adding salt + pepper to taste). After roasting around 30 minutes, tossing every 10 minutes or so, they should be golden.

I like to keep beans on hand for hummus and soups. I use my slow cooker every Sunday to effortlessly simmer a delicious lunch chili. A little prep ahead of time -- hard boiling -- can make work-week egg salad a breeze. And when in doubt, we cook up tofu or tempeh and toss with some frozen or fresh veggies stir-fried with soy sauce and sesame oil.

Using ingredients in their most basic form + seasoning is the way to go.

What are your go-to meals? How do you make them healthy?

(If you're catching up, check out tip #1: stock up on frozen veggies + tip #2: buy greens and actually USE them.)

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 2

Fact: Healthy eating can feel like a lot of hard work. (If you're catching up, check out tip #1: stocking up on frozen veggies.) When I have my best success with eating lots of the "right" stuff, it's when I'm not trying to follow any fussy recipes. Instead, I get fresh, unprocessed ingredients and make things like salads or warm veggie bowls. Simplicity with cooking seems to work really well with simple, whole foods.

As a vegetarian, you might be surprised to learn that I sort of hate salad. Well, that's not entirely true, but it takes a LOT for me to enjoy munching on greens. With a little finesse, though, greens become my best weapon in the war against eating entire batches of Peanut Butter Blossoms.

// TIP 2: Buy Greens + Use Them

Greens are versatile, though. There's spinach, kale, collards, romaine, swiss chard, and the list goes on. By tossing in a handful of greens to your meals, you add lots of nutrition, including fiber, vitamins, minerals, and various phytochemicals that are great for your health. And salads don't have to be cold and crunchy, necessarily.

Consider these uses of greens:

• Toss into Green Smoothies
• Crisp into Kale Chips
• Chop into Garlic Rolls
• Top some Spinach Toast + Eggs
• Fill a Veggie Stromboli
• Pulverize into Leafy Green Pancakes
• Throw into Miso Soup
• Cook into Warm Salad Bowls
• Add green to Spinach Hummus
• Blend into Swiss Chard Pesto or Spinach Pesto
• Improve on Hummus Melts
• Add to (Mayo-Less) Egg Salad
• Bake into Spinach Mac 'n Cheese
• Mix in with Spinach Pasta
• Inject into Spinach Black Bean Burgers

If you're still hesitant to stock your refrigerator with this leafy stuff, start with baby greens like baby spinach or baby kale. The stems are what get me a lot of the time, and on the tiny versions, they're just not an issue.

The warm salad in the photo above is:

2 handfuls baby kale + fried tofu + 1/2 avocado, sliced + rehydrated seaweed w/ 1 tablespoon sesame oil + sesame seeds + ginger juice + soy sauce


I also shy from buying greens sometimes because I feel like they go limp before I get a chance to use them. The first defense is just using them up quickly -- adding them to most every meal. But if that's no possible and they tend to get slimy?

Here are some ways to keep 'em fresh:

• Roll into paper towels + store in zip lock bags via Marin Mama Cooks
• Snip, rinse, and dry well via Chocolate and Zucchini
• Roll into a clean bath towel (really!) via The Kitchn
• Keep air flowing around them via Organic Gardening

How do you use greens? Bonus points if you just love a plain salad!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 1

I feel like there was this collective groaning all over social media this morning. Too much Thanksgiving indulgence = now it's time to detox, exercise more, "eat clean," etc. I'm not immune to this way of thinking, but at the same time -- at the ripe age of 30, I've grown tired of the whole back/forth of eating as it relates to the holidays. Haven't you? Doesn't it get tiring?

Honestly, I struggle year-round to keep my eating in check. I haven't kept this a secret from you guys, so this is a topic that I'm raising as we deck the halls, but it's not season-specific. Slowly I've learned a few tricks to make healthy eating more automatic.

Over the next several days, I'll be sharing my top 5 (or so) tricks to help you make it through this festive season (or just life) without feeling like you need to continually hit the reset button. And if this stuff works for me, there's a wonderful chance it might help you, too!

// TIP 1: Stock Up On Frozen Veggies

If you cook with mostly fresh food like we do, you might not step into the freezer section at your local grocery store. I only recently started venturing to those parts because Ada is partial to frozen peas and waffles. And when I did the whole month of freezer dinners, I became much more open to different ways of approaching meal time.

The more I nosed around the chilly aisles, the more interesting stuff I found.

For example, not only can you purchase frozen peas, broccoli, corn, peppers, spinach, squash, and pretty much any other vegetable + fruit you can imagine -- but many stores also have these great veggie mixes. I knew that sort of stuff was on the shelves, but our Wegmans has these really interesting Asian varieties that are absolutely perfect for stir-fries in a pinch.


True, many of these veggie packs aren't organic and some come with these highly processed sauce mixes that are questionable. But at the low price point (yup -- pretty inexpensive!) and convenience factor -- I'd rather toss these in my wok than resign myself to munching on whatever enticing chocolate pie leftovers are in the fridge.

Preparation of these frozen veggies is simple + fast, too.

• I usually fry up some cubed tofu or an egg or two, then I set the protein aside and add a little olive or sesame oil to the hot pan. 
• On medium-high heat, I then take a cup or two of veggies (that's just a single serving) and cook until warmed through, but still crisp (that's the trick, because mushy isn't good at all!).
• I then splash on a bit of low sodium soy sauce, a squeeze of juice from freshly grated ginger, sprinkle on some sesame seeds, or use whatever else I have around the kitchen to spice things up.
• I often make rice or some other side dish, but it's not necessary if I'm in a hurry. A healthy meal can be made in like 10 minutes. Seriously!

For us, frozen vegetables are a solid backup plan if we find ourselves scratching our heads around dinner time. Or if I can't figure out what to eat (or pack for Stephen) for lunch. Or if we're running low on CSA produce or just trying to save a little money.

If you'd like to hold out for organic, local freezer veggie options, there are winter CSA shares in many parts of the country. Just ask around at your local farmers market. We've taken part in the past, and it's super helpful. All those flash frozen packets of goodness make wonderful soups, pot pies, stir-fries, and stews.

Heck. With enough foresight, you could even make your own mixes! I'd love to think ahead in the bountiful produce season to have these quality frozen ingredients on hand, especially for this time of year. Sigh. Foresight isn't one of my best qualities.

Do you cook with frozen vegetables? How often? How do you use them to your advantage?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...