Thanks to The Incredible Egg for sponsoring this post! As always I only align myself with food boards and brands that align with my philosophies. All scientific information is evidence-based and all opinions are my own.
Just like you, we’re busy. Tim and I are both working, raising a toddler, and trying to keep up with our love of fitness and travel, too. Sometimes we do a great job prepping food on the weekend, but more often we’re scrambling to come up with a meal that all three of us will like that won’t take an eternity to cook… or an eternity to clean up after. So, what has been making it on the plate at least once a week at dinner time over here? Dinner eggs, of course! My favorite way as of late? This sheet pan egg bowl.Continue reading →
On any given day, there’s a good chance I eat at least two different types of nut butter, if not three. The number of jars of nut and seed butter in our pantry may seem excessive, but it really elevates meals and snacks whether sweet or savory and everything in between.
Often, ingredient prep is my go-to so that I feel ready for the week ahead. Lately though, we’ve been so busy with travel and work that either we haven’t been home or I just don’t feel like spending time on Sundays prepping since there’s been a lot to catch up on. So, something that’s worked for us a few times this year is collaborative meal planning. Continue reading →
Stir fry dishes are some of the most versatile out there, so I can’t believe it wasn’t a staple in my house growing up. They’re also extremely easy to make plant-based, while still satisfying everyone’s taste and texture preferences!
As I shared recently, I’m a big ingredient prepper over the weekends. If I just prepped full meals ahead, I’d be disappointed at some point during the week that the flavors just weren’t what I was craving, and as a result wouldn’t be satisfied. Plus, I think it’s more fun to enjoy the same ingredients with different flavors most of the time. This post is to show you how some simple ingredient prep translates into meals during the week.
It’s okay if you indulged this weekend – and it’s also OK if you didn’t do any food prep for the week! Many people feel guilty, on top of feeling overwhelmed, when it comes to making food decisions during the week, but feeling guilt for not thinking ahead will never help your current situation. While I recommend prepping in whatever ways you can over the weekend, there’s a variety of reasons that sometimes it just might not be feasible. So, today I’m sharing a quick white bean chili that you can make with items you likely already have at home.
There’s these amazing chickpea flour banana bread muffins I made a few years ago. They’re now one of the most consistent posts I get traffic from via search engines, and they’ve been turned into amazing cupcakes and gingerbread muffins, too. Despite their deliciousness and nutrient density, I was still a bit uneasy about the added sugar if they’d be a regular part of Cooper’s diet, so I set out to adapt them to be added sugar free. Now I present to you, Mommy & Me banana muffins!
While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers), I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… made a sauce for this sheet pan tempeh! So, since I wanted to share this miso ginger tempeh recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.
Throw together meals make life way easier, and having an index of them can reduce stress since you know you will have lunch or dinner in no time. But, are your go-to last minute meals well balanced to satisfy you and help you reach your health and fitness goals?
While my new content schedule will be officially running next week, in an interest of getting you all set up for food prep this weekend, I obviously had to get you this recipe! While you’re prepping other items for the week (like baking sweet potatoes & roasting veggies in the oven and hard boiling eggs) you can make this big batch of southwest inspired soup with bold and zesty flavors.